Why Make This Recipe
Instant Pot Buffalo Chicken Dip is a crowd-pleaser! It’s creamy, spicy, and packed with flavors. This dip is perfect for game days, parties, or any casual gathering. Plus, it’s easy to make in your Instant Pot, saving you time and effort. Everyone will love dipping their favorite snacks into this delicious concoction.
How to Make Instant Pot Buffalo Chicken Dip
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts (about 2 large breasts)
- 1/2 cup chicken broth or water
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 8 oz block cream cheese, softened and cut into cubes
- 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1 cup ranch dressing (or blue cheese dressing)
- 1.5 cups freshly shredded sharp cheddar cheese, divided
- 1 cup freshly shredded low-moisture mozzarella cheese, divided
- Optional for serving: 2 tablespoons chopped fresh chives or green onions, extra blue cheese crumbles
Directions:
- Place the chicken breasts in the bottom of the Instant Pot liner. Pour the chicken broth or water over the chicken. Sprinkle the garlic powder, onion powder, and black pepper evenly on top.
- Secure the lid on the Instant Pot, ensuring the steam release valve is set to the "Sealing" position. Select the "Pressure Cook" or "Manual" function and set the timer for 12 minutes on high pressure. If your chicken breasts are very thick, increase the time to 15 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps keep the chicken tender and juicy. After 10 minutes, carefully do a quick release to let out any remaining steam.
- Once the pin has dropped, open the lid carefully. Move the chicken to a large bowl and leave the cooking liquid in the pot. Shred the chicken using two forks or a hand mixer on low speed until it’s in fine pieces.
- Turn off the Instant Pot. Add the cubed cream cheese to the hot liquid in the pot. Whisk until the cream cheese is melted and the liquid is smooth.
- Return the shredded chicken to the pot. Add the Frank’s RedHot sauce, ranch or blue cheese dressing, 1 cup of shredded cheddar, and 1/2 cup of shredded mozzarella.
- Select the "Sauté" function on the "Less" or "Low" setting. Stir continuously for 3-5 minutes until all the cheese is melted and the dip is hot and bubbly.
- For a golden-brown top, transfer the dip to an oven-safe dish. Sprinkle the remaining cheese on top and place it under the broiler for 2-3 minutes, until melted and lightly browned.
- Garnish with fresh chives, green onions, or blue cheese crumbles if desired. Serve immediately with your favorite dippers.
How to Serve Instant Pot Buffalo Chicken Dip
Serve this dip warm with a variety of dippers. Some great options include tortilla chips, celery sticks, carrot sticks, pita chips, or slices of baguette. You can also put it in a bowl and let guests serve themselves.
How to Store Instant Pot Buffalo Chicken Dip
If you have leftovers, let the dip cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. To reheat, place it in a microwave-safe dish and heat until warm. You can also reheat it on the stovetop over low heat.
Tips to Make Instant Pot Buffalo Chicken Dip
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- For a spicier dip, add more Frank’s RedHot sauce or some diced jalapeños.
- If you want it creamier, add extra cream cheese or sour cream.
Variation
You can customize this dip by adding other ingredients. Some ideas include black beans, chopped spinach, or different types of cheese like pepper jack for added flavor.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just increase the cooking time to 15-18 minutes.
Can I make this dip ahead of time?
Yes, you can prepare the dip and store it in the refrigerator for up to 24 hours before serving. Just reheat it when ready to enjoy.
What can I substitute for ranch dressing?
You can substitute ranch dressing with blue cheese dressing if you prefer that flavor.