I'm sharing my easy Instant Pot buffalo chicken dip that is a must-have for your next party! Use fresh or frozen chicken breasts for this 30-minute, creamy and spicy dip that has all the signature buffalo wing flavors!
⅔cupranch dressing, could also substitute bleu cheese dressing
1 ½cupsshredded 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 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 the cream cheese, buffalo sauce, ranch dressing, and 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.
Notes
Take it up a notch: You can place the mixture in a baking dish and sprinkle 1 cup of shredded cheddar cheese over the top. Bake at 400°F for 10 minutes, or until the cheese is bubbly. Top with sliced green onions and blue cheese. 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.