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Instant Pot Buffalo Chicken Dip

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Instant Pot Buffalo Chicken Dip is one of my go-to crowd-pleasing appetizers because I don’t have to spend all my time slaving away in the kitchen.

Bowl of creamy buffalo chicken topped with green onions on a patterned napkin.

All you need are an Instant Pot, four ingredients, and a few minutes to pull together this dip everyone loves.

This flavorful and creamy appetizer can be served with a variety of dipping options, like these air fryer tortilla chips or air fryer pretzel bites. They both add a savory element that complements the dip.

If you love serving buffalo flavored appetizers at your parties, these Buffalo chicken bites are another great finger food that’s easy to make for a crowd.

Jump to:

Buffalo chicken dip became popular in the early 2000s, many years after the Buffalo chicken wing dish was invented in 1964.

Franks RedHot released its own recipe for Buffalo chicken dip in 2011, and after that many homes began serving the dip at their Super Bowl parties.

Buffalo chicken wing dip has become very popular on social media. Recipes for the dip are often trending on TikTok and lots of people have even used the dip name as part of their username.

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❤️ Why You’ll Love This Recipe

This crowd-pleasing appetizer is going to become one of your favorites to serve at a party. Here are some reasons why:

  • Quick to make: In less than 30 minutes, you’ll have a delicious appetizer ready for your guests to enjoy.
  • Super easy recipe: This recipe is so easy to make. You just have to put all of the ingredients in the instant pot and start cooking.
  • Only 4 ingredients: You don’t need many ingredients to make this dip, so it’s an inexpensive party food.

Buffalo recipes don’t have to only be served as an appetizer. This Buffalo chicken pasta is a perfect dinner for busy nights.

🥘 Ingredients

Instant Pot with chicken breasts, alongside cream cheese,  bowl of buffalo sauce on a wooden board.

You only need 4 simple ingredients to make this recipe, and you may already have them in your kitchen.

  • Chicken breasts: Only 2 or 3 chicken breasts are needed as the main ingredient for this dip.
  • Cream cheese: This will thicken the sauce and make your dip creamy.
  • Buffalo or Sriracha sauce: The sauce is the recipe’s namesake and gives it the spicy flavor.
  • Cheddar cheese: Cheese helps balance out the flavors of the dish.

See recipe card for complete list of ingredients and quantities

🔀 Substitutions

Cream cheese: Greek yogurt can be a healthier alternative to cream cheese. Use plain Greek yogurt as a one-to-one substitute for cream cheese.

Cheddar cheese: Colby cheese has a flavor very similar to cheddar cheese. It melts well and will add to the creaminess and richness of the dip.

🌈 Variations / Options / Add-Ins

You can add some other items to this dish to make it even more like the traditional dip.

  • Add ranch dressing: Some other traditional recipes also add about 1/2 cup of ranch dressing for some additional creaminess and flavor.
  • Top with blue cheese crumbles: Buffalo chicken dip is often associated with blue cheese, so feel free to add some blue cheese crumbles on top after it’s finished cooking.

If you don’t have an Instant Pot and still want to make this dip, try this slow cooker Buffalo chicken dip instead.

🥄 Equipment Needed / Helpful Tools

Here is what you’ll need to make this dip, plus a handy tool.

  • Instant Pot: This is what you’ll cook everything in for this recipe.
  • Chicken Shredder: An amazing tool that makes it easy and quick to shred the chicken.

🔪How to Make Instant Pot Buffalo Chicken Dip

This recipe is about as easy as it can get. To start, you only need four ingredients: chicken, buffalo (or sriracha) sauce, cream cheese, and cheddar cheese.

Step 1: Add Ingredients to Instant Pot

This is basically a dump recipe. You’re just going to add everything to the Instant Pot and let it do the work.

Start with the chicken. Top it with the sauce, then add the block of cream cheese.

Top view of an instant pot with a block of cream cheese, buffalo sauce and chicken breast.

Next, sprinkle shredded cheddar over the other ingredients.

Top-down view of an instant pot containing buffalo chicken dip topped with shredded cheese.

Step 2: Pressure Cook

Now you just need to secure the lid and make sure the valve is set to sealing. Press “Manual” or “Pressure” (depending on your IP model) and set the time for 15 minutes.

A close-up view of buffalo chicken dip in a black instant pot.

Step 3: Quick Release and Shred

When the cooking time has finished, do a quick release. Shred the chicken and stir the ingredients to combine well. Top with fresh green onions if you want some color.

A creamy buffalo chicken dip with fresh green onions in an open instant pot.

Step 4: Serve

I’ve served it right out of the pot before, but you can also transfer it to a serving dish if you want it to be pretty. Don’t’ worry about trying to keep it warm. It will be gone fast!

Bowl of creamy buffalo chicken topped with green onions on a patterned napkin.

❓ Recipe FAQs

Why is there so much oil in my Buffalo chicken dip?

If you overcook the dip or have the temperature too high, the dip will separate and look oily. The flavor will still be fine, but it doesn’t look appealing.

How many days is Buffalo chicken dip good for?

It lasts up to four days if you store it in an airtight container in the refrigerator.

Is it OK to freeze Buffalo chicken dip?

You can freeze Buffalo chicken dip for up to three months, but, since cream cheese doesn’t freeze well, the texture might change after freezing and thawing. It can still be eaten, but it won’t be quite as delicious as it once was.

🙏 Pairing

These are my favorite dishes to serve with Instant Pot Buffalo Chicken Dip:

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📋 Recipe

A bowl of creamy buffalo chicken dip garnished with green onions, set on a vibrant patterned tablecloth.

Instant Pot Buffalo Chicken Dip

Corinne Schmitt
If you're looking for an easy appetizer that will satisfy a hungry crowd, you're going to love this Instant Pot Buffalo Chicken Dip.
4.99 from 60 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 247 kcal

Equipment

  • Instant Pot
  • Chicken shredder (not required, but handy)

Ingredients
  

  • 2-3 chicken breasts
  • 8 ounces cream cheese
  • 1 cup Buffalo or Sriracha sauce
  • 1 ½ cups cheddar cheese shredded

Instructions
 

  • Combine all ingredients in the Instant Pot.
    2-3 chicken breasts, 8 ounces cream cheese, 1 cup Buffalo or Sriracha sauce, 1 ½ cups cheddar cheese
  • Close the lid on the pressure cooker and turn the valve to sealing position. Set to a manual high time for 15 minutes.
  • When the cooking time has finished, do a quick release and shred the chicken. Stir ingredients to combine well.
  • You can either serve it right out of the pot, or transfer to a serving dish.

Notes

Recipe FAQs

Why is there so much oil in my Buffalo chicken dip?
If you overcook the dip or have the temperature too high, the dip will separate and look oily. The flavor will still be fine, but it doesn’t look appealing.
How many days is Buffalo chicken dip good for?
It lasts up to four days if you store it in an airtight container in the refrigerator.
Is it OK to freeze Buffalo chicken dip?
You can freeze Buffalo chicken dip for up to three months, but, since cream cheese doesn’t freeze well, the texture might change after freezing and thawing. It can still be eaten, but it won’t be quite as delicious as it once was.

Nutrition

Calories: 247kcalCarbohydrates: 1gProtein: 19gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 1208mgPotassium: 269mgSugar: 1gVitamin A: 610IUVitamin C: 1mgCalcium: 183mgIron: 1mg
Tried this recipe?Let us know how it was!

More Instant Pot Resources

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7 thoughts on “Instant Pot Buffalo Chicken Dip”

    • I hope you like it when you try it. Thanks for commenting.

      Reply
  1. I usually use canned chicken, Wouk school that change the time at all?

    Reply
    • I have never cooked with canned chicken before so I don’t even have a guess here. Since it’s already cooked chicken, my fear would be that it would dry out if you left the cook time the same. That being said, you need enough time for the cheese to fully melt. Just guessing, but I’d set the cook time for 4 minutes. I wish I could say this with more confidence! If you try it, please let me know how it turns out and what time you use.

      Reply
  2. Have you done this with frozen chicken? If so how long do you set timer? Thanks!

    Reply
    • You don’t need to adjust the time for frozen because it will cook longer naturally taking longer to come to pressure. Frozen chicken will release more liquid though so you might want to stir in some extra cheddar after you open the pot to thicken it up some more.

      Reply

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