Instant pot buffalo chicken dip recipe. You’ll have to try this Instant Pot Buffalo Ranch Chicken Dip for yourself to see the incredible flavor that it imparts. It’s spicy, tangy, and downright addictive!
Buffalo chicken dip is always a crowd-pleaser–it’s the perfect snack to make when you’re watching the big game or hard at work when you need a little something.
Pair this with some salty tortillas, fresh vegetables, or a crusty loaf of bread. This Instant Pot dip recipe is one of the best you will ever find. It will absolutely be worth baking up!
Here’s a recipe for making an Instant Pot Chicken Wing Dip
Place the chicken, cream cheese, hot sauce, and ranch mix in the instant pot.
Put Instant Pot on high pressure for 15 minutes.
With the Quick Release method, bring pressure to normal.
Remove cooked chicken from the pot.
Shred the meat with two forks and return it to the instant pot.
Stir in cheese.
Transfer it to a baking dish and sprinkle with more cheese.
Broil for a few minutes until brown and the cheese is melted.
Useful Tips and Tricks
You can use chicken parts thawed or frozen. However, the cooking time remains the same if using a frozen raw product.
Use a blender or a kitchen aid like a food processor to shred the chicken.
Melt cheese, using an air fryer
Instant Pot Buffalo Chicken Dip Recipe
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- 1 pound (480 g) boneless and skinless chicken breasts
- 1 packet Ranch dressing
- 1 cup (250 ml) hot sauce
- 1 stick of unsalted butter
- 1 pound (480 g) shredded Cheddar cheese
- 8 oz (240 g) cream cheese
In an electric instant pot, combine chicken, cream cheese, butter, hot sauce, and Ranch dressing. Stir well.
Close the pot and lock the lid.
Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Using tongs, remove the cooking chicken from the cooker and transfer it o a cutting board.
Shred the chicken with two forks, then return it to the instant pot.
Stir in shredded cheese. Serve hot.