Instant Pot Buffalo Chicken Dip is the perfect game day appetizer. Tender shredded chicken in a blend of cream cheese and buffalo sauce makes for a filling and delicious appetizer.
If you’re looking for an easy recipe, this cream cheese buffalo chicken dip is a delicious dip you can make in under 30 minutes.
Instant Pot Buffalo Chicken Dip is an alluring combination of comfort and spice. Cream cheese never ceases to amaze me and it’s the key to making this delicious recipe thick and creamy.
Along with the delicious flavor of buffalo wing sauce, this chicken dip turns into a creamy bowl of cheesy goodness!
Traditionally, buffalo chicken dip is made in a crock pot, but it takes several hours to make in a slow cooker. This instant pot recipe is so much quicker and the flavor is just as delicious. You can serve up Instant Pot Buffalo chicken dip in just 30 minutes. Got to love this kind of time savings!
My point? You seriously have to try this amazing appetizer in the Instant Pot.
More Game Day Recipes
If you want to more appetizers with the Buffalo hot sauce theme, serve up these Air Fryer Buffalo Chicken Wings too. Buffalo dip and Buffalo wings go perfect together!
For another filling and scrumptious appetizer for the big game, serve up these yummy Southwest Chicken Egg Rolls.
This Instant Pot Buffalo Chicken Dip recipe only needs a few ingredients to make this great recipe:
- 1lb Boneless Skinless Chicken Breasts (two 8 oz chicken breasts)
- 1/4 Cup Chicken Broth
- 8oz Cream Cheese (use full fat cream cheese)
- 8oz Shredded Cheddar Cheese
- 1/3 Cup Buffalo Sauce
- Green Onions (for garnish)
Want a Homemade Buffalo Sauce Recipe?
I’m a big fan of bottled sauce. It’s already done and tastes perfect to me! The most famous is Frank’s Red Hot Sauce. Make sure to choose the heat you would like best. You can get Frank’s Buffalo wing sauce in Hot Buffalo, Regular and Mild. Your local grocery store will also have several brands to choose from.
However, if you’re wanting to make your own and have a bit of hot sauce, white vinegar, butter, garlic powder, onion powder and a few other spices in the house you can whip up a small bowl in no time.
Here’s a delicious homemade sauce recipe you can use in this instant pot buffalo chicken dip.
- Instant Pot
- 2 Forks
How to Make Instant Pot Buffalo Chicken Dip
This pressure cooker buffalo chicken dip is an easy appetizer and a filling warm dip. Here are the easy step-by-step directions to make this instant pot buffalo chicken dip recipe:
Step 1: In the Instant Pot, place chicken breasts in a single layer.
Step 2: Pour in the chicken broth.
Step 3: Place the lid on your pressure cooker, turn the valve to seal, press the Manual or Pressure Cook button (depending on your model). Set to high for 10 minutes.
If your chicken is particularly thick, add an additional 2 minutes of cooking time.
If you’re not quite sure if your chicken breasts are extra thick, stick to the 10 minutes cook time. You can always cook the chicken for a few minutes longer. Overcooking boneless skinless chicken breast will make the chicken dry.
Step 4: Allow the chicken to cool in the instant pot for 12 minutes. This allows for the chicken to soak up more of the broth, making it more flavorful.
Step 5: Do a quick pressure release.
Make sure that your quick release step stays finger-free! This means you do not want your hands, fingers nor eyes anywhere near the quick-release valve because once you release the pressure, the steam will immediately shoot out from the top and be too hot for your skin to handle.
Step 6: Drain any leftover broth from the instant pot.
Step 7: Shred the chicken breasts with two forks. The tender chicken should shred easily.
I didn’t find it difficult to shred the chicken breast in the Instant Pot, but It might be easier to remove chicken from the pressure cooker and place on a cutting board. Shred with two forks and then return shredded chicken to the instant pot.
Step 8: Turn your Instant Pot to saute mode.
Step 9: Add cream cheese, cheddar cheese, and Buffalo sauce to the shredded chicken.
Step 10: Saute for 4-5 minutes until the dip thickens. Make sure to stir often so nothing sticks or burns.
Step 11: Once thickened, transfer this creamy dip into a serving bowl. Chop a green onion. Then sprinkle on top of the buffalo dip with green onions for garnish.
Serve as a warm dip with tortilla chips and veggies, such as celery sticks and carrot sticks.
Can I use Frozen Chicken?
Yes, you can make an instant pot buffalo chicken dip recipe with frozen chicken breasts. But you’ll need to adjust the cook time since you’re starting with frozen chicken.
Add an additional 6-8 minutes to cook the chicken.
Also, make sure the chicken is not stuck together. Each frozen chicken breast needs to be placed in a single layer.
Can I use Pre-Cooked Rotisserie Chicken?
If you’re pressed for time or have a precooked rotisserie chicken that you’d like to use instead, go for it! It’s an alternative method for instant pot Buffalo chicken dip that works well and is ready in just minutes.
You wouldn’t need to pressure cook the chicken since it is already cooked. Simply shred about 16 oz of the chicken and place it in the instant pot.
Add the chicken broth, cream cheese and sauce. Pressure cook for 2 minutes. Quick release pressure and then mix in the shredded cheddar cheese. Stir together until all the shredded cheese is melted.
Make sure you’re using a plain rotisserie chicken. The various flavored ones might not mix well with the buffalo flavor.
How to Store Leftover Buffalo Chicken Dip
If you have leftover Instant Pot chicken dip, you can keep for up to a 4 days in an airtight container in the refrigerator.
Reheat in the microwave or on low heat in the instant pot. It’s much better as a warm dip than cold. Make sure to stir the Buffalo chicken dip often, whichever method you choose.
Delicious and finger-licking good, try this Instant Pot Buffalo Chicken Dip for game nights, super bowl party or even family movie nights. Serve with tortilla chips and this super cheesy, spicy, creamy and warm dip will be a hit with the whole family!
- 1 lb Chicken Breasts (two 8 oz chicken breasts)
- 1/4 cup Chicken Broth
- 1/3 cup Buffalo Sauce
- 8 oz Cream Cheese
- 8 oz Shredded Cheddar Cheese
- Chopped Green Onions (for garnish)
- Place chicken breasts in the Instant Pot in a single layer.
- Pour in the chicken broth.
- Place lid on pressure cooker, turn the valve to seal, press the Manual or Pressure Cook button (depending on your model). Set to high for 10 minutes.
- Allow the chicken to cool in the instant pot for 12 minutes.
- Do a quick pressure release.
- Drain any leftover broth from the instant pot.
- Shred the chicken breasts with two forks.
- Turn your Instant Pot to Saute mode.
- Add cream cheese, cheddar cheese, and Buffalo sauce.
- Saute for 4-5 minutes until the dip thickens. Stir often.
- Sprinkle with green onions for garnish.
See post for tips and variations.
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Amount Per Serving: Calories: 124Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 238mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 10g
Nutritional values are estimates and not exact.