Instant Pot Buffalo Chicken Dip
This creamy, spicy, and tangy dip is perfect for any party. Prepared in the Instant Pot, it features tender shredded chicken, bold buffalo sauce, and a blend of cheeses. Quick to make and full of flavor, it’s ideal for gatherings and game days!
Ingredients
- 2 cups pre-cooked shredded chicken
- Tip: For a variation, use frozen chicken—thawed completely before use
- 8 oz cream cheese softened
- For a dairy-free twist, use vegan cream cheese for a vegan buffalo chicken dip instant pot version
- 1/2 cup buffalo sauce
- Adjust more or less for your desired spice level
- 1/2 cup ranch dressing optional, adds extra creaminess
- 1 cup shredded cheddar cheese
- For a bold, cheesy dip; try using a blend of cheddar and mozzarella for a chicken cheese dip instant pot variant
- 1/2 cup shredded mozzarella cheese
- 1/4 cup blue cheese crumbles optional, for an extra tangy flavor
- Salt and pepper to taste
- Optional garnish: Chopped green onions
Instructions
- Preheat & Sauté Aromatics:
- Set your Instant Pot to sauté mode. Optionally, add 1 finely chopped garlic clove and 1/4 cup diced onions. Sauté until fragrant (about 1-2 minutes).
- Combine Main Ingredients:
- Add the pre-cooked shredded chicken, softened cream cheese, buffalo sauce, and ranch dressing (if using) into the Instant Pot. Stir well to combine all ingredients evenly.
- Mix in Cheeses & Seasoning:
- Stir in half of the shredded cheddar and mozzarella cheeses. Season with salt and pepper to taste.
- Pressure Cook:
- Secure the lid on the Instant Pot and set it to high pressure for 5 minutes. Once the cooking cycle is complete, perform a quick pressure release carefully.
- Final Mix & Garnish:
- Open the lid and stir the dip until smooth and creamy. Sprinkle the remaining cheeses over the top and allow them to melt slightly with the residual heat. Garnish with blue cheese crumbles and chopped green onions if desired.
- Serve:
- Transfer the dip to a serving bowl and serve warm with tortilla chips, celery sticks, or your favorite dippers.
Notes
Keto Variation: Omit ranch dressing and use low-carb cheese alternatives to create a keto buffalo chicken dip instant pot.
Vegan Variation: Replace shredded chicken with seasoned jackfruit or tofu, and substitute dairy ingredients with vegan cream cheese and cheese alternatives for a vegan buffalo chicken dip instant pot.
Crock Pot Alternative: For a slow-cooked version, combine all ingredients in a crock pot and cook on low for 3-4 hours, stirring occasionally.
Extra Flavor Tip: For an extra kick, drizzle a bit more buffalo sauce on top just before serving.
Vegan Variation: Replace shredded chicken with seasoned jackfruit or tofu, and substitute dairy ingredients with vegan cream cheese and cheese alternatives for a vegan buffalo chicken dip instant pot.
Crock Pot Alternative: For a slow-cooked version, combine all ingredients in a crock pot and cook on low for 3-4 hours, stirring occasionally.
Extra Flavor Tip: For an extra kick, drizzle a bit more buffalo sauce on top just before serving.
Nutrition
Serving: 1ServingCalories: 514kcalCarbohydrates: 6gProtein: 15gFat: 48gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gCholesterol: 111mgSodium: 1738mgPotassium: 148mgSugar: 4gVitamin A: 1215IUCalcium: 378mgIron: 0.3mg
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