Buffalo chicken dip is the perfect side dish and appetizer – it has just enough heat, tons of creamy and cheesy goodness, and there are so many great dippers for it! Here is the best Instant Pot buffalo chicken dip recipe – with additional instructions for the slow cooker and oven.
Buffalo Chicken Dip in Instant Pot
Okay, I’m not a big football fan – but I know most people are. And this time of year is all about FOOTBALL PARTY recipes!
And even if I’m not a football fan, I am a fan of party foods.
A few years ago, I tried buffalo chicken dip for the first time, and I couldn’t stop going back for more.
It was hearty and creamy – and had just the right amount of spice.
I’ve had it a few times since, and I thought it would be a fun one to make in the Instant Pot.
But don’t worry! I have an oven and slow cooker version here, too.
I’m not a fan of canned chicken, and making the chicken separate from the dip seems to long. I loved that I could make this all at the same time!
Don’t worry though – even if you don’t have an Instant Pot and would rather make this in the oven, I’ve included those instructions as well.
I have seen a lot of these recipes that require butter. I skipped adding it, and I honestly don’t know why you’d need it. It’s perfectly flavorful on its own!
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I did put it in a dish and baked it for about ten minutes after I got it out of the oven, but you don’t have to do this. You could easily serve it straight from the pot, or if you have an Air Fryer lid, you could use that to are some extra cheese and make the dish bubble up a little more.
Serve this with chips, crackers, or a variety of vegetables. It’s sure to be a big hit! I made nachos with it the next day, and it was fabulous.
What is Buffalo Chicken Dip served with?
Typically buffalo chicken dip is served as a side dish or appetizer.
You definitely will want to have crackers, chips, baguette slices and vegetables to serve with it. I think carrot sticks and celery sticks are the perfect veggies for it.
FAQ
Can I use canned chicken? You can. I would adjust the cooking time to be only five minutes in that case. Make sure you drain it before putting it in!
How can I make this healthier? You could use lower-fat cream cheese or even a Greek yogurt cream cheese.
Is buffalo chicken dip Keto? I am not an expert on Keto, but I do believe it is.
Is buffalo dip gluten-free? Always double-check the ingredient list on the specific brands you buy, but it should be gluten-free.
Can buffalo chicken dip be made ahead of time? You can’t easily make the buffalo chicken dip in the Instant Pot ahead of time very well, though it would stay warm on the warm setting in your Instant Pot. If you make the oven version, you could mix it up beforehand and bake it when you are ready to eat.
Can buffalo chicken dip be served cold? You could, but I am not sure it would taste that great!
Can you freeze buffalo chicken dip? I wouldn’t recommend freezing it. If you want to freeze it, I would just mix up the ingredients and then prepare afterward.
Can you make buffalo chicken dip without cream cheese? It would definitely change the texture, but I have seen people use Greek Yogurt instead of cream cheese. You could do a mixture of 4 ounces of Greek yogurt and 4 ounces of cottage cheese blended together.
How long is buffalo chicken dip good in the fridge for? 3-5 days
Tools
Instant Pot – For the Instant Pot version, you will obviously need an Instant Pot. This will work just fine in both the 6-quart and 8-quart version. I personally own the DUO 60 6 Quart and the Ultra 8 quart.
Baking Dish – Unless you plan to serve it straight from the Instant Pot or just put into a bowl, you will need some kind of baking dish.
Shredding tools – You will need to shred the chicken somehow. I either use a fork, bear claws, or a hand mixer to shred my chicken.
Air Fryer Lid – If you want to make it a little bubblier and add some extra cheese on top without putting it into the oven, you may want to consider getting an Air Fryer lid. I personally have a Mealthy CrispLid, which I love.
Buffalo Chicken Dip Instant Pot
- 1 lb chicken breast, uncooked
- 1/2 12 ounce bottle Franks RedHot Buffalo Sauce
- 1/4 cup water
- 1 Ranch Dressing Mix packet
- 8 ounces cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- Additional 1/4-1/2 cup shredded mozzarella
- Sliced Green onions
Instant Pot Instructions
Add hot sauce, water and ranch dressing packet to the Instant Pot and mix.
Add chicken and cover with the sauce.
Put lid on, set to sealing and cook on manual high pressure for 12 minutes. If you are using frozen chicken, set it for 20-25 minutes (depending on the thickness of chicken).
Once timer goes off, let it naturally release the pressure for 10 minutes and then quick pressure release the rest.
Shred chicken. I did it directly in the pot, but you could remove it to shred.
Once chicken is shredded, stir around to make sure it’s covered.
Add cream cheese and shredded cheese mixture and mix until everything is combined and creamy.
Change the Instant Pot to sauté and stir until desired consistency.
At this point, you could either:
- Serve it as is
- Place in an oven-safe dish
- Or use an Air Fryer lid.
If you want to use an Air Fryer lid, sprinkle mozzarella cheese on top and cook at 400 for about five minutes.
If you want to put it in the oven, heat your oven to 350 degrees, pour the dip into an oven-safe dish, sprinkle with mozzarella cheese, and bake for ten minutes. Broil for one.
Top with sliced green onions and serve with your choice of dippers.
Slow Cooker Version
Place chicken breasts in slow cooker.
Combine buffalo sauce and ranch dressing mix together and pour over chicken.
Cook on high for 3-4 hours.
Shred chicken.
Mix in cheese and cream cheese until creamy.
Serve immediately or pour into a baking dish, sprinkle mozzarella cheese on top, and bake for 10 minutes in the oven.
Oven Version
Cook chicken in desire method (oven, stove, boiled, etc.)
Shred chicken.
Mix with red hot sauce and ranch dressing packet.
Combine with softened cream cheese and other cheeses.
Top with mozzarella.
Baked for 20 minutes or until heated through at 350 degrees.
Instant Pot Buffalo Chicken Dip
Ingredients
- 1 lb chicken breast, uncooked
- 1/2 12 ounce bottle Franks RedHot Buffalo Sauce
- 1/4 cup water
- 1 Ranch Dressing Mix packet
- 8 ounces cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- Additional 1/4-1/2 cup shredded mozzarella
- Sliced Green onions
Notes
instant pot instructions
Add chicken and cover with the sauce.
Put lid on, set to sealing and cook on manual high pressure for 12 minutes. If you are using frozen chicken, set it for 20-25 minutes (depending on the thickness of chicken).
Once timer goes off, let it naturally release the pressure for 10 minutes and then quick pressure release the rest
Once chicken is shredded, stir around to make sure it’s covered
Add cream cheese and shredded cheese mixture and mix until everything is combined and creamy
Change the Instant Pot to sauté and stir until desired consistency.
At this point, you could either:
- Serve it as is
- Place in an oven-safe dish
- Or use an Air Fryer lid.
If you want to use an Air Fryer lid, sprinkle mozzarella cheese on top and cook at 400 for about five minutes
If you want to put it in the oven, heat your oven to 350 degrees, pour the dip into an oven-safe dish, sprinkle with mozzarella cheese, and bake for ten minutes. Broil for one.
Top with sliced green onions and serve with your choice of dippers.
slow cooker version
Place chicken breasts in slow cooker.
Combine buffalo sauce and ranch dressing mix together and pour over chicken.
Cook on high for 3-4 hours.
Shred chicken.
Mix in cheese and cream cheese until creamy.
Serve immediately or pour into a baking dish, sprinkle mozzarella cheese on top, and bake for 10 minutes in the oven.
oven version
Cook chicken in desire method (oven, stove, boiled, etc.)
Shred chicken.
Mix with red hot sauce and ranch dressing packet.
Combine with softened cream cheese and other cheeses.
Top with mozzarella.
Baked for 20 minutes or until heated through at 350 degrees.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 186Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 755mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 17g
Please verify this information with your preferred nutrition calculator.
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