How to Make Instant Pot Buffalo Chicken Dip

Make this snack the star of your next gathering—this Instant Pot Buffalo Chicken Dip is easy to prepare and loaded with flavor!

This zesty and creamy Buffalo chicken dip is the key to elevating tortilla chips or celery sticks. We’re upgrading it one step further by making it in a multicooker, so it’s quicker to make than running to the store. We’ll show you how to make it.

(Learn tons more about this awesome countertop cooker with our Instant Pot guide.)

How to Make Pressure-Cooker Buffalo Chicken Dip

This Instant Pot Buffalo chicken dip from our Test Kitchen is perfect for your next party: it serves 24!

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 cup Buffalo wing sauce
  • 2 tablespoons unsalted butter, cubed
  • 2 packages (8 ounces each) cream cheese, softened, cubed
  • 1/2 cup ranch salad dressing
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 5 tablespoons crumbled blue cheese
  • 1 green onion, sliced
  • Tortilla chips, celery sticks and/or toasted bread rounds

Directions

Step 1: Cook the chicken

Place chicken in a 6-quart Instant Pot and cover with Buffalo wing sauce and butter. Lock the lid and close the pressure-release valve. Set to pressure-cook on high for 8 minutes. The pot will take a few minutes to pressurize before it begins cooking.

Once the timer is done, carefully quick-release the pressure. The chicken is ready when it reaches an internal temperature of 165°F.

Editor’s Tip: Want to turn up the heat? Substitute some or all of the Buffalo wing sauce with something spicier. Here are our favorite hot sauce brands.

Step 2: Mix it all together

Take the chicken out of the pressure cooker and shred it using either two forks or a hand mixer. Return the shredded chicken to the multicooker and stir in cream cheese, ranch dressing, sour cream and 1 cup of the cheddar cheese. Allow it to sit a moment so the cheeses can melt.

Editor’s Tip: For a thicker dip, transfer to an oven-safe dish, bake in a preheated oven at 400°F until bubbling, about 8-10 minutes.

Step 3: Serve and enjoy!

Place dip in a serving bowl. Top the dip with the remaining cheddar cheese, blue cheese and green onions. Serve hot with tortilla chips, your choice of veggies and/or toasted bread rounds.

How Many Calories Are in Buffalo Chicken Dip?

Just 2 tablespoons of Buffalo chicken dip alone are going to run you about 167 calories (so eat it in moderation!). If you’re hungry for healthier Instant Pot recipes, check out this list.

How Long Can Buffalo Chicken Dip Sit Out?

Because it contains dairy and meat, Buffalo chicken dip shouldn’t sit out for more than two hours. If you’re having a really big party, make an extra batch in advance and store it in the fridge, then heat it up when you need it.

How to Store Buffalo Chicken Dip

Store the Buffalo chicken dip in an airtight container for up to five days in the fridge. If you want to save it for a longer period of time, place it in the freezer. When ready to eat, reheat in the oven or microwave.

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