Instant Pot Buffalo Chicken Dip is one of my go-to crowd-pleasing appetizers. All you need are an Instant Pot, four ingredients, and a few minutes to pull together this dip everyone loves.
When we have people over, I like to enjoy the company, rather than spending all my time slaving away in the kitchen. That doesn’t mean I want my guests to starve though.
This Instant Pot Buffalo Chicken Dip is the perfect solution. It’s super easy to make and it’s one of the most popular dishes at any party.
Choosing a Sauce
I’m always looking for shortcuts, especially when I’m getting ready for a big event like hosting a party. So, this recipe is designed to be as simple as possible.
With that in mind, I opt for a pre-made sauce rather than making one from scratch. If you want to avoid a store brand, I try this homemade buffalo sauce recipe.
If you don’t mind cutting corners, just use your favorite buffalo sauce. Frank’s RedHot Buffalo Wing Sauce is very popular. So is Sweet Baby Ray’s. You can find both at most grocery stores.
If you want something close to the original Buffalo sauce recipe from Buffalo, NY I’ve heard that this one is really good.
You can also use sriracha sauce if you like its flavor. It works really well in this dip!
Finally, if you don’t want your dip to be too spicy, substitute chili sauce for half of the sauce.
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.
Next, sprinkle shredded cheddar over the other ingredients.
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.
Shred the chicken and stir the ingredients to combine well. Top with fresh green onions if you want some color.
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!
I’ve pictured it above with fresh veggies as a healthy option. However, it also goes great with Doritos!
For those of you who don’t need the step-by-step photos and just want the basic recipe, here you go.
Here’s the recipe card with exact measurements for the ingredients in this Instant Pot Buffalo Chicken Dip:
Instant Pot Buffalo Chicken Dip
- 2-3 chicken breasts
- 8 ounces cream cheese
- 1 cup buffalo or Sriracha sauce
- 1 ½ cup cheddar cheese shredded
- Combine all ingredients in the Instant Pot.
- 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.
No Instant Pot? No problem. You can make this Instant Pot Buffalo Chicken Dip just as easily in the oven.
The only difference is that you’ll have to cook the chicken first or use a rotisserie chicken. Shred the chicken and combine all the ingredients in a baking dish, make sure to mix well.
Bake at 350 degrees for 20-25 minutes (until the cheeses are melted).
For even more Instant Pot recipes and ideas, visit my Instant Pot Recipes, Tips, and Resources page.
Looking for more easy appetizers ideas? Try one of these:
More Instant Pot Resources
Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.
5 thoughts on “Instant Pot Buffalo Chicken Dip”
I usually use canned chicken, Wouk school that change the time at all?
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.
Have you done this with frozen chicken? If so how long do you set timer? Thanks!
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.