This Instant Pot buffalo chicken dip is the ultimate party appetizer! Made with tender chicken, hot sauce, ranch dressing, and plenty of melty cheese, it’s creamy, spicy, and ready in just half an hour.

Instant Pot buffalo chicken dip in a dish for serving with a tortilla chip dipped into it.

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Buffalo Chicken Dip in the Instant Pot

Using your pressure cooker, you can make this Instant Pot buffalo chicken dip in just 30 minutes from from cooking the chicken to melting the cheese. It’s creamy, cheesy, and loaded with the spicy flavor of buffalo chicken wings but in a scoopable dip.

It’s perfect for game day, holidays, or movie night, and the best part is you can leave it on the warm setting so guests can help themselves. If you prefer, you can make baked buffalo chicken dip or my crockpot easy buffalo chicken dip instead, but I love how the Instant Pot makes it a one pot, minimal cleanup, and maximum flavor appetizer!

Why You’ll Love This Recipe 

  1. Super easy. There’s nothing easier than dumping ingredients into the Instant Pot and letting it do all the work. Cook the chicken, add remaining ingredients and serve.
  2. A crowd pleaser. Anyone who loves hot sauce, loves this gooey dip! It’s so flavorful with juicy, tender chicken, a spicy Buffalo-ranch sauce and creamy cheese.

Ingredient Notes

Buffalo chicken dip ingredients on marble counter.

Find the full printable recipe with specific measurements below.

  • Chicken breasts: Boneless and skinless which will make them easy to shred. If you have leftover crockpot buffalo chicken or would like to make a pot of this instead and keep some leftovers for other recipes, go right ahead!
  • Kosher salt: To season the chicken.
  • Water or broth: An electric pressure cooker requires liquid to cook what’s inside. You can use either water or broth for a bit of extra flavor.
  • Cream cheese: Cut the block into cubes so that it melts much faster into the dip.
  • Buffalo wing sauce: You can use homemade buffalo sauce which is an easy combination of Frank’s red hot sauce and butter, or a store-bought jar. 
  • Ranch dressing: I have a great recipe for homemade ranch dressing but your favorite brand works, too. You can also use blue cheese dressing.
  • Shredded mozzarella cheese: Freshly grated from a block to add even more cheesiness to the mix.

How to Make Instant Pot Buffalo Chicken Dip

Step by step collage showing how to make Instant Pot buffalo chicken dip.
  1. Cook the chicken. Place the breasts into the pot in an even layer. Try not to overlap. Sprinkle with salt, cover with water (or broth), and set the valve to seal. Pressure cook using the “meat/stew” function for 15 minutes followed by a quick release of the pressure.
  2. Shred the meat. Drain the chicken and transfer it to a cutting board or mixing bowl. Shred them and set them aside. 
  3. Make the dip. Set the pot to sauté and add the cream cheese, buffalo sauce, ranch dressing, and cheese. Stir until the cheese is melted and everything is nice and smooth.
  4. Add in the chicken. Finally, toss the shredded meat back into the pot and stir it into the dip until coated. Keep the dip on the “warm” function and serve hot!
Instant Pot buffalo chicken dip in pressure cooker base with wooden spoon for serving.

Expert Tips

  • Richer flavor. Use full-fat cream cheese for a richer, creamier taste.
  • Double the recipe. Easily double the recipe as needed. You’ll need an 8-quart Instant Pot to do this.
  • Another layer of cheese. Sprinkle 1 cup cheddar on top. Close the lid for a few minutes and let the cheese melt on top.
  • Thin dip. Add up to 1/4 cup sour cream if the dip has thickened too much while on warm.
  • Garnish. Garnish with sliced green onions and blue cheese crumbles.
  • Leftovers: Use leftover Instant Pot buffalo chicken dip to make another meal! Try stuffed French bread, buffalo chicken salad or buffalo chicken sliders.

Serving Suggestions

  • Veggies: Carrot sticks, celery sticks or bell peppers work as great dippers. At parties I love to serve veggie cups on a tray beside the Instant Pot buffalo chicken dip.
  • Chips: A thicker chip like tortilla chips or thicker cut potato chips work great as they don’t break when dipping.
  • Crackers: Triscuits, ritz crackers, or other buttery-type crackers all pair well and add a savory, salty flavor to every bite.
  • Bread: Artisan bread, sliced French baguette, Pita bread, breadsticks are all great ideas.
Buffalo chicken dip in Instant Pot with a wooden serving spoon.

Can’t get enough buffalo chicken recipes? This creamy buffalo chicken soup or Buffalo chicken pasta salad are perfect year-round.

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Instant Pot buffalo chicken dip in a dish ready to serve.

Instant Pot Buffalo Chicken Dip

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10
This Instant Pot buffalo chicken dip is the ultimate party appetizer! Made with tender chicken, hot sauce, ranch dressing, and plenty of melty cheese, it’s creamy, spicy, and ready in 30 minutes.
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Video

Equipment

Ingredients 

  • 1 pound boneless, skinless chicken breasts
  • Kosher salt , to taste
  • 1 cup water , or chicken broth
  • 2 (8-ounce) packages cream cheese , cut into 1-inch pieces
  • ½ cup buffalo wing sauce , more or less to spice preference
  • ⅔ cup ranch dressing , could also substitute bleu cheese dressing
  • 1 ½ cups shredded mozzarella cheese

For serving: Tortilla chips, Crackers, Celery, and Carrot sticks

Instructions

  • Place chicken breasts in an even layer in the bottom of an Instant Pot. Sprinkle with salt and cover with 1 cup water. Secure the lid. Set valve to "seal".
  • Set the Instant Pot to the "meat/stew" function to cook for 15 minutes. When the timer is done, quick-release the pressure. Once pressure is completely released, carefully open the lid. Drain the chicken, discarding the liquid, and transfer it to a cutting board to shred using 2 forks. Set aside.
  • Set the Instant Pot to the "sauté" function. Add cubed cream cheese, 1/2 cup buffalo sauce, 2/3 cup ranch dressing, and 1 1/2 cups cheese. Stir constantly until the cheese is melted and the sauce is smooth. Add the shredded chicken and stir until well-coated.
  • Set the Instant Pot to the "keep warm" function. Serve hot with tortilla chips and/ or vegetables.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Take it up a notch: Place mixture in a baking dish and sprinkle 1 cup of shredded cheddar cheese over top. Bake at 400°F for 10 minutes, or until the cheese is bubbly. Garnish with green onions and blue cheese crumbles. 
Buffalo chicken taquitos: Leftovers? Line a baking sheet with foil and spray with cooking spray. Place 2 Tablespoons of the mixture into a 6-inch tortilla and then roll up. Bake at 375ºF for 15 minutes, or until golden brown.
Serving: This dip is so good served with a variety of vegetables, chips, or crackers. Choose your favorites and enjoy.

Nutrition

Serving: 1g, Calories: 330kcal, Carbohydrates: 4g, Protein: 16g, Fat: 28g, Saturated Fat: 13g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 92mg, Sodium: 814mg, Potassium: 251mg, Sugar: 3g, Vitamin A: 742IU, Vitamin C: 1mg, Calcium: 136mg, Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What is the best way to shred chicken?

A simple way is to use two forks and pull apart the chicken in opposite directions.

Another way, which is pretty neat and even faster, is to use a hand mixer. Use the beaters on low to shred the chicken directly in the pot or a bowl. Yes, there’s a bit of splatter that comes with this method!

Can I use frozen chicken breast?

You can. Tack on about 10 minutes of extra cooking time when cooking frozen chicken in Instant Pot.

How to make this Instant Pot buffalo chicken dip spicier?

Jalapenos are always a good choice! You can add sliced or diced jalapenos directly into the mixture or serve it with jalapenos on top.

Why did my Instant Pot buffalo chicken dip turn out watery?

Using a reduced-fat cream cheese instead of the full-fat version can make the consistency of your dip a bit runny. Full-fat cream cheese is thicker with less liquid, which creates a better texture.

Also make sure to measure the buffalo sauce, chicken, water, and ranch dressing accurately, so that the ratio of ingredients is just right.

How to store leftovers?

Keep any dip you have left (lucky you!) for 3 days in the fridge. Store in an airtight container. To reheat a small portion, pop it into the microwave for a quick zap. You can also dump the dip back into a crockpot or the pressure cooker. Keep it on the warm function until it’s warmed through and creamy once again.