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+ servings
easy appetizer chicken dip

Instant Pot Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip is a quick and easy appetizer that is perfect for snacking, holidays, game day, or any fun gathering!
Course Appetizer, Snack
Cuisine American
Keyword buffalo, chicken, dip, instant pot, pressure cooker
Prep Time 5 minutes
Cook Time 12 minutes
Pressurizing/Depressurizing 13 minutes
Total Time 30 minutes
Servings 6


  • 3 tbsp butter
  • 1 cup hot sauce
  • 1 pound boneless skinless chicken breast approx 2 large pieces
  • 2 tbsp ranch seasoning mix optional
  • 8 ounces cream cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • ½ cup blue cheese crumbles optional
  • Up to ¼ cup all-purpose flour see notes
  • Parsley or Green Onions for garnish


  • Heat the Instant Pot using the Saute function.
  • Add the butter and stir until it has fully melted. Then, stir in the hot sauce.
  • Add the chicken breasts and stir to coat them with the hot sauce.
  • Sprinkle in the ranch seasoning.
  • Put the lid on and ensure the valve is in the sealing position.
  • Set to manual pressure for 12 minutes.
  • Once it has finished cooking, quick release. Be careful, the valve will steam and may splatter!
  • Remove the chicken and shred it into small pieces. Return the shredded chicken to the pot, along with the cream cheese, cheddar cheese, Monterey jack cheese, and blue cheese.
  • Heat using the Saute function. Stir until the cheeses have fully melted.
  • (Optional) If you would like a thick and extra creamy dip, add up to ¼ cup of flour and stir until the mixture has thickened-- about 5 minutes.
  • (Optional) If you would like a thick layer of cheese on top, sprinkle over an additional 1 cup of cheddar or Monterey jack - close the lid again and set for manual pressure for 2 minutes. Quick-release once finished.
  • Garnish with parsley or green onions, if desired.
  • This dip can be kept warm using the Keep Warm setting for up to one hour.
  • Serve with crackers, tortilla chips, toasted baguette, or crudite.
  • Store any leftover dip in an airtight container in the refrigerator for up to two days.


The chicken breast in this recipe can be substituted for leftover rotisserie chicken-- just skip steps 1-4 and move straight to combining all of the ingredients and cooking until melted.
My preferred hot sauce is Frank's Red Hot.
If you don’t want to use Ranch Seasoning, you can substitute 1 tsp of garlic powder and 1 tsp of dried parsley flakes and the recipe will still be delicious!
You can use any combination of cheeses in this recipe-- mozzarella will make the best cheese pulls, but cheddar and Monterey jack provide the most flavor. Blue cheese is a great addition to the buffalo flavor.
I add the full ¼ cup of flour because I like my buffalo chicken dip to have a thick sauce.
If you prefer a thinner sauce, start with 1 tbsp of flour and keep adding it until you reach your desired consistency.
This also makes a delicious base for pasta-- just add in a box of COOKED elbow macaroni once the dip is made -for a delicious buffalo chicken mac and cheese!