This amazing Instant Pot Buffalo Chicken Dip is made from scratch in under 40 minutes, and you just need to really "cook" for 10 of those. With hot sauce, sour cream, chicken and blue cheese this is a buffalo lover's spicy dream.
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 till 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
Notes
Ingredient notes & substitutions
Chicken - boneless chicken works best for this recipe. You can make it with frozen chicken as well - just add 10 minutes to the cook time. You can also use leftover chicken and pressure cook for 5 minutes instead of 15.
Scallions can be swapped for green onions or spring onions
Tips & tricks
Add crispy bacon just at the end for a loaded buffalo chicken dip
Make baked buffalo chicken dip by transferring the finished dip to an oven safe dish and topping with cheese, then bake in the oven until cheese is melted. You can do this the same day or within 2 days of making it.
If the cheddar doesn't melt when added to the sauce, start the instant pot in sauté mode on high and stir constantly until melted
Adjust the amount of hot sauce depending on how spicy you like it. This version is definitely spicy, but not crazy spicy.
If your instant pot is prone to burning add a ¼ cup of water or chicken stock together with the sour cream in the beginning
Stir in blue cheese and scallions last to allow them to keep a bit of their consistency - you don't want the blue cheese to melt fully
Serve your dip with tortilla chips, crackers, sliced veggies or sliced baguette
Make it ahead of time - this dip is even better on day 2
Store in the fridge in an air tight container for up to 4 days
My instant pot gives me a burn message! What do I do?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.