Instant Pot Buffalo Chicken Dip is full of flavor and warmth, perfect for chilly fall and winter game days. This easy, creamy dip is best when served with salty tortilla chips, toasted crusty bread, crackers, and crispy vegetables!
If you've ever made buffalo chicken dip or had it at a party, you know what an amazing crowd-pleasing dip it is. It's a favorite for game days— and has come to be expected at Super Bowl parties.
This warm dip can be made in the slow cooker, on the stove, or in the Instant Pot as we're making here today. Buffalo dip can even be made vegetarian in the form of buffalo cauliflower dip (no one will be able to tell— seriously!).
Instant Pot buffalo chicken dip is made with sour cream, mozzarella cheese, and cream cheese. It's creamy, cheesy, and spicy. Because it uses jarred buffalo wing sauce, you control the heat and spice.
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Ingredients
- Chicken breasts: you can use tenders too, but make sure to always use boneless and skinless chicken.
- Buffalo sauce: use your favorite brand of mild, medium, or spicy buffalo sauce so that you can control how spicy this recipe is.
- Cream cheese
- Sour cream: substitute with creamy ranch dressing or plain Greek yogurt.
- Mozzarella cheese: use the bags of shredded cheese to make it really easy!
- Ranch seasoning: this usually comes in a packet and you can find it near the dressing and soup mixes.
Step-By-Step Directions
Follow these 3 simple steps to make buffalo chicken dip in the Instant Pot. At the end, you can top it with extra cheese and let it melt into the warm dip or use your air fryer lid or broiler to melt the cheese topping into a golden brown top. Yum!
STEP 1: Add ½ cup water, the chicken breasts, buffalo sauce, ranch seasoning, salt, and pepper to the Instant Pot. Do not stir. Close and seal the lid. Set to pressure cook on high for 12 minutes.
STEP 2: Naturally release the pressure for 10 minutes, then quickly release the remaining pressure. Remove the lid and carefully transfer the chicken to a cutting board. Shred chicken using a fork and put back into the pressure cooker.
STEP 3: Add the cream cheese, sour cream and mozzarella cheese to the pot and stir until the cheeses are melted and the everything is evenly combined.
STEP 4:
Option 1- Transfer dip to a bowl and serve immediately. Top with chives, scallions, extra mozzarella cheese or blue cheese crumbles if desired. Serve with your choice of dippers: celery sticks, carrot sticks, bell peppers, crackers, crusty bread or tortilla chips.
Option 2- Transfer dip to a oven-safe dish. Top with 1 cup of shredded cheddar cheese, ½ cup blue cheese crumbles, and chives or scallions. Put back into the Instant Pot and use the air fryer lid to air fry for 5 minutes at 400°F, or until cheese is melted and beginning to brown. Alternatively, put in the broiler for the same time at the same temperature.
Recipe Tips
Making Instant Pot buffalo chicken dip is incredibly easy as it is, but there are a few tips that may help if this is your first time.
- Use your favorite brand of buffalo sauce, as the dip will taste strongly of that flavor.
- You control the heat of the dip. For a more mild dip, choose a mild buffalo sauce. For an extra hot dip, go with a hot or extra hot dip. Like it somewhere in the middle? There are lots of medium heat buffalo sauces, too.
Yes, you can use frozen chicken breasts instead of thawed chicken breasts. Adjust the pressure cooking time to 20 minutes for frozen breasts.
If you're buffalo chicken ends up being too spicy, you can tame the heat by adding a spoonful or two of plain yogurt. If this doesn't lessen the spice enough, add more sour cream ¼ cup at a time or sprinkle it with sugar, ½ teaspoon at a time.
If you end up with lots of leftover dip use it to make sandwiches, use it as a topping on pizza, or make buffalo chicken pizza poppers. It can also be used to make buffalo chicken flatbreads or paninis. Leftover buffalo chicken dip can also be frozen until ready to eat again.
How to Store
Buffalo chicken dip can be kept for a week in the fridge. It is freezer-friendly and will last for around 6 months. However, the texture may change slightly due to the cream cheese.
Enjoy!
MORE BUFFALO-INSPIRED RECIPES TO TRY NEXT
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Recipe
Instant Pot Buffalo Chicken Dip
Equipment
Ingredients
- 1 lb chicken breasts boneless and skinless
- 1 ½ cups buffalo sauce mild, medium, or hot
- 1 tablespoon ranch seasoning
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 8 oz cream cheese
- ¼ cup sour cream
- 2 cups mozzarella cheese shredded
Instructions
- Add ½ cup water, chicken breasts, buffalo sauce, ranch seasoning, salt, and pepper to the Instant Pot. Do not stir. Close and seal the lid. Set to pressure cook on high for 12 minutes.
- Naturally release the pressure for 10 minutes, then quickly release the remaining pressure. Remove the lid and carefully transfer the chicken to a cutting board. Shred chicken using a fork and put back into the pressure cooker.
- Add the cream cheese, sour cream and mozzarella cheese to the pot and stir until cheeses are melted and chicken and sauce is evenly combined.
- Option 1: Transfer to a serving bowl and serve immediately. Top with chives, scallions, or blue cheese crumbles if desired and your choice of dippers: celery sticks, carrot sticks, bell peppers, crackers, crusty bread or tortilla chips.
- Option 2: Transfer dip to a oven-safe dish. Top with 1 cup of shredded cheddar cheese, ½ cup blue cheese crumbles, and chives or scallions. Put back into the Instant Pot and use the air fryer lid to air fry for 5 minutes at 400°F, or until cheese is melted and beginning to brown. Alternatively, put in the broiler at the same time and temperature.
serena
So perfect for football season snacking. Looking forward to my turn to bring the dips.
Ramona
This dip is such a crowd pleaser! Made for a little gathering and everyone loved it. Thanks for sharing. I’m saving the recipe!
Serena
So perfect for football season snacking!
Luke Ratford
Fantastic dip recipe, we had this for the midweek game and the family loved it 🙂
We had this dip with nachos and it was awesome!!
Jere Cassidy
Having a party this month and I am serving this dip. It's always fun and delicious to serve something a little different.