Hey there, fellow foodies! Are you ready for a game-changing dip recipe that’s as quick as it is delicious? Today, I’m thrilled to share with you how to make Instant Pot Buffalo Chicken Dip in just 15 minutes. Perfect for quick family dinners, game day gatherings, or even as a speedy snack for those 30-minute meals we all need in our lives. This recipe checks all the boxes: creamy, spicy, and loaded with flavor. Plus, it’s a great addition to your easy pasta recipes arsenal because it pairs perfectly with crackers, chips, or even pasta for a creamy garlic pasta twist!
Why You’ll Love This Recipe
- Ready in just 15 minutes—faster than ordering takeout!
- Perfect for weeknight dinner ideas or entertaining guests.
- Creamy, cheesy, and packed with buffalo flavor.
- Minimal prep and cleanup thanks to the Instant Pot.
- Customizable to your desired level of spiciness.
Ingredients
Here’s what you’ll need to make this mouthwatering dip. Don’t worry, it’s a short and simple list!
- 1 pound boneless skinless chicken breasts
- 1 cup hot sauce (such as Frank’s Hot Sauce)
- ½ cup ranch dressing
- 4 tablespoons butter
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process. This is where the magic happens!
- Step 1: Prep the Chicken – Place your chicken breasts directly in the Instant Pot. Yes, it’s that simple!
- Step 2: Add Sauce and Butter – Pour the hot sauce, ranch dressing, and butter over the chicken. Stir gently to coat the chicken evenly.
- Step 3: Cook – Secure the lid, set the valve to sealing, and cook on manual high pressure for 15 minutes. Once done, perform a quick release to let the steam out.
- Step 4: Shred and Mix – Remove the lid and shred the chicken using two forks. It should be tender and easy to shred. Stir in the cream cheese, cheddar cheese, and mozzarella cheese until everything is melted and well combined.
Pro Tips for Making the Recipe
Here are a few tricks to take your Instant Pot Buffalo Chicken Dip to the next level:
- For an extra creamy texture, add a splash of sour cream or Greek yogurt.
- If you prefer a milder flavor, start with less hot sauce and add more to taste.
- Want it smokier? Add a pinch of smoked paprika or chipotle peppers in adobo sauce.
- For a lighter version, use reduced-fat cream cheese and shredded cheese.
How to Serve
This dip is incredibly versatile. Here are a few ways to enjoy it:
- Serve warm with tortilla chips, crackers, or celery sticks for a classic combo.
- Use it as a topping for baked potatoes or nachos.
- Pair it with fresh veggies like carrots or cucumber slices for a lighter option.
- Mix it into pasta for a creamy garlic pasta dish—trust me, it’s a game-changer!
Make Ahead and Storage
One of the best things about this recipe is its convenience. You can prepare it ahead of time or store leftovers easily:
- Make Ahead: Prepare the dip up to a day in advance and store it in the fridge. Reheat it in the microwave or on the stovetop until warmed through.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat as needed.
- Freezing: While the dip freezes well, it’s best consumed fresh for the creamiest texture.
And there you have it—a quick, easy, and mouthwatering Instant Pot Buffalo Chicken Dip recipe that’s perfect for any occasion. Whether you’re planning a cozy weeknight dinner or a fun gathering with friends, this dip is sure to be a hit. Don’t forget to check out our other buffalo dip recipes like How to Make Frank’s Red Hot Buffalo Chicken Dip in 30 Minutes, Best Buffalo Chicken Dip Recipe, and Best Easy Buffalo Chicken Dip Recipe for more inspiration. Happy cooking!
Instant Pot Buffalo Chicken Dip
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup hot sauce (such as Frank's Hot Sauce)
- ½ cup ranch dressing
- 4 tablespoons butter
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Place chicken in Instant Pot and cover with hot sauce, ranch dressing, and butter.
- Cook on manual high pressure for 15 minutes, then quick release steam.
- Remove lid, shred chicken with two forks, then add in the cream cheese, cheddar cheese, and mozzarella cheese. Stir until cheese has melted.
