This Instant Pot Buffalo Chicken Dip is made from scratch in just 40 minutes with only 10 minutes of hands-on work! Hot sauce, cream cheese, blue cheese, and tender shredded chicken make this the ultimate game day appetizer. Serve with chips, crackers, or veggies!
A Creamy, Spicy Dip for Buffalo Lovers
This instant pot buffalo chicken dip is the perfect appetizer or snack for any Buffalo chicken lover - for game days or any other day. And if you want to load up on the apps, serve together with Air Fryer Potato Skins.
While it's meant as an appetizer or snack - I won't fault you if you end up finishing it all by yourself, in one sitting. It's just that good! It's got all the great flavor of buffalo wings - but is so much easier to eat.
It's super easy to make and mostly hands off, thanks to the Instant Pot. It's all done in 40 minutes - but you just need to actually cook for about 10 of those.
This version is made entirely from scratch, without storebought ranch dressing. This means you know exactly what goes in it, and you can make it even if you live somewhere where a good ranch is hard to find (like, Sweden).
All Made From Scratch
What Chicken to Use
Boneless chicken works best for this recipe. I prefer chicken breasts as they are easy to shred.
You can make it with frozen chicken as well. Just add the chicken frozen to the Instant Pot and add 10 minutes to the cook time.
You can also use leftover shredded chicken or shredded rotisserie chicken. Add it with the sauce in the beginning and pressure cook just 5 minutes.
What Hot Sauce to Use
I generally use Frank's Red Hot* or Cholula* for anything Buffalo flavored. you can also use other hot sauces like Louisiana Hot Sauce. Stay away from Tabasco and anything similar, it's too spicy and does not add as much flavor.
Adjust the amount depending on how spicy you like it and what hot sauce you use. This version is definitely spicy, but not crazy spicy.
Optional: Load it up
For a loaded buffalo chicken dip, chop and cook bacon until crispy, then top the dip with it just before serving.
How to Make It From Scratch in the Instant Pot
1. Chicken Prep
Start by combining sour cream, Worcestershire sauce and spices in your Instant Pot and mix well. Then place the chicken in the Instant Pot and cover with sauce.
2. Pressure Cook
Close the lid and set to cook at high pressure for 15 minutes. When done, release pressure manually using the quick release valve.
3. Shred the Chicken
Remove the chicken from the pot and allow to cool down slightly. Then shred with two forks.
4. Make It a Dip
Mix in cream cheese and shredded cheese with the sauce until melted, then add shredded chicken as well as half of the blue cheese and scallions. Mix, then serve topped with the rest of the blue cheese and scallions.
Tips & tricks
If the cheddar doesn't melt, heat the sauce. Sometimes the sauce cools down too much before adding the shredded cheese. If this happens, start the instant pot in sauté mode on high and stir constantly until the cheese is melted.
Make it a baked buffalo chicken dip! Transfer the finished dip to an oven safe dish and top with shredded cheese, then bake in the oven until the cheese is melted. You can do this the same day or within 2 days of making it.
If your instant pot is prone to burning, add some extra liquid. ¼ cup of water or chicken stock usually does the trick - add it with the sour cream in the beginning.
Mix in blue cheese and scallions just at the end. This allow them to keep a bit of their consistency - you don't want the blue cheese to melt fully.
Make it ahead of time! This dip is even better on day 2. If making it ahead of time, I recommend reheating it in the oven topped with cheese for a baked buffalo chicken dip.
What to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.
Reheating in the oven: For best results, reheat at 350°F (175°C) for 15-20 minutes. You can top it with extra shredded cheese before reheating.
Reheating in microwave: Reheat leftovers in the microwave in 30-second increments, mixing between each segment.
What to Serve It With
- Air Fryer Tortilla Chips13 Minutes
- Air Fryer Texas Toast Garlic Bread11 Minutes
- Turkish Bread (No-Knead Overnight Recipe)12 Hours 29 Minutes
- Easy Overnight Focaccia1 Hours 30 Minutes
More Easy Delicous Buffalo Recipes
- Buffalo Cauliflower Tacos40 Minutes
- Buffalo Shrimp10 Minutes
- Buffalo Chicken Pasta Bake1 Hours
- Buffalo Mac and Cheese1 Hours 5 Minutes
Recipe
Instant Pot Buffalo Chicken Dip From Scratch
Print RateIngredients
- ½ cup hot sauce* Frank's Red Hot or Cholula; adjust amount as needed
- ½ cup sour cream
- ½ teaspoon Worcestershire sauce*
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika powder
- 1 lb chicken breasts see note for options
- 1 (8oz) package cream cheese
- 1 cup shredded cheddar cheese
- ½ cup crumbled blue cheese divided
- ½ cup chopped scallions divided
Instructions
- Place hot sauce, sour cream, Worcestershire sauce, ground black pepper and paprika powder in bottom of instant pot and mix.½ cup hot sauce*, ½ cup sour cream, ½ teaspoon Worcestershire sauce*, ¼ teaspoon ground black pepper, ¼ teaspoon paprika powder
- Place chicken breasts in instant pot and use a spoon to cover them in the sauce.1 lb chicken breasts
- Close the lid and set to manual cooking at high pressure for 15 minutes. Pressure will then start to build, which will take 10-15 minutes.
- When the cooking cycle is over, release pressure manually using the quick release valve.
- Remove the chicken from the pot and shred using two forks.
- Mix in the cream cheese and shredded cheddar cheese with the sauce in the pot. Mix well until melted and combined. If it's not melting, start the instant pot in sauté mode on high and mix constantly until melted. Then turn off the instant pot.1 (8oz) package cream cheese, 1 cup shredded cheddar cheese
- Mix in the chicken, half of the blue cheese and half of the chopped scallions.½ cup crumbled blue cheese, ½ cup chopped scallions
- Serve in a bowl topped with the rest of the scallions and blue cheese, and a side of chips, crackers or veggies.½ cup crumbled blue cheese, ½ cup chopped scallions
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Notes
Note on Chicken
Boneless chicken works best for this recipe. I prefer chicken breasts as they are easy to shred. You can make it with frozen chicken as well. Just add the chicken frozen to the Instant Pot and add 10 minutes to the cook time. You can also use leftover shredded chicken or shredded rotisserie chicken. Add it with the sauce in the beginning and pressure cook just 5 minutes. ÂWhat to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days. Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. Reheating in the oven: For best results, reheat at 350°F (175°C) for 15-20 minutes. You can top it with extra shredded cheese before reheating. Reheating in microwave: Reheat leftovers in the microwave in 30-second increments, mixing between each segment.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Recipe FAQ
If this happens, release any pressure, open the instant pot lid and add ¼ to ½ a cup of water. Mix and make sure there are no bits left stuck to the bottom, and then start the instant pot again.
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