By Emmeline Kemperyd on , updated - Leave a Comment
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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.
Jump to:
- Why you will love this recipe
- What you need to make it
- How to make it
- Recipe FAQ
- More delicious buffalo recipes
- Recipe
- Reviews
This instant pot buffalo chicken dip is the perfect appetizer or snack for any Buffalo sauce lover - game day 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 wont fault you if you end up finishing it all by yourself, in one sitting. It's just that good!
Another thing I love to use my Instant Pot for is to make a quick yet super tasty Instant Pot Bolognese.
Why you will love this recipe
- So easy to make and mostly hands-off with just a tiny bit of prep
- Pretty quick and all done in 40 minutes total
- Loaded with buffalo flavors
- Made from scratch without store-bought ranch dressing
- Reheats really well so you can make it a day or two ahead of time
- Less messy than regular buffalo wings, but all the same amazing taste!
What you need to make it
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.
- Hot sauce - I always use Frank's Red Hot* or Cholula*
- Blue cheese - a cheap kind works fine
- Scallions can be swapped for green onions or spring onions
How to make it
- Place sour cream, Worcestershire sauce and spices in instant pot
- Mix well
- Add chicken and cover it in sauce
- Cover, and set instant pot to cook on high pressure for 15 minutes. It will first build pressure, which takes 10-15 minutes, and then the 15 minutes will start. When done, release pressure manually using the quick release valve.
- Remove the chicken and shred using two forks
- Mix in cream cheese and shredded cheddar with the sauce in the instant pot, until melted and well combined.
- Add the shredded chicken
- Mix
- Add half of the blue cheese and scallions
- Mix, and serve topped with the rest of the blue cheese and scallions!
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
Recipe FAQ
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.
How can I make buffalo chicken dip healthier?
To make this appetizer healthier, I suggest serving it with sliced veggies instead of chips or crackers.
Can I make this with leftover chicken?
You sure can! Just shred the chicken and add it together with the sour cream at the beginning, and pressure cook for 5 minutes instead of 15. Then mix in the rest of the ingredients as written in the recipe. You can also make it in this way with store-bought rotisserie chicken.
Can I make this with frozen chicken?
Yes, you can use frozen chicken as well. Just add 10 minutes to the cook time.
Can I double this recipe?
Yes, as long as it still fits safely in your instant pot - which it should assuming you're using a 6-quart or 8-quart pressure cooker.
More delicious buffalo recipes
If you love this instant pot buffalo chicken dip, then you need to check out these recipes!
- Buffalo Shrimp
- Buffalo Cauliflower Bites [Vegetarian] or Air Fryer Buffalo Cauliflower
- Buffalo Cauliflower Tacos
- Buffalo Chicken Quesadillas
- Buffalo Chicken Pasta Bake
- 15-minute Buffalo Chicken Pasta
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Instant Pot Buffalo Chicken Dip
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: North American
Servings: 4
Calories: 368kcal
Prep time: 2 minutes mins
Cook time: 25 minutes mins
Pressure & Venting: 10-15 mins
Total time: 40 minutes minutes
Author: Emmeline Kemperyd
Ingredients
- ½ cup hot sauce* Frank's Red Hot or Cholula
- ½ cup sour cream
- ½ teaspoon Worcestershire sauce*
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika powder
- 1 lb chicken breasts
- 1 (8oz) package cream cheese
- 1 cup shredded cheddar cheese
- ½ cup crumbled blue cheese divided
- ½ cup chopped scallions divided
US Customary - Metric
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 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
Equipment (may contain affiliate links)
Notes
Ingredient notes & substitutions
- Chicken- boneless chicken works best for this recipe. You can make it withfrozen chickenas well - just add 10 minutes to the cook time. You can also use leftover chicken and pressure cook for 5 minutes instead of 15.
- Hot sauce- I always useFrank's Red Hot*orCholula*
- Blue cheese- a cheap kind works fine
- Scallionscan be swapped forgreen onions or spring onions
Tips & tricks
- Add crispy baconjust at the end for a loaded buffalo chicken dip
- Make baked buffalo chicken dipby 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 meltwhen added to the sauce, start the instant pot in sauté mode on high and stir constantly until melted
- Adjust the amount of hot saucedepending on how spicy you like it. This version is definitely spicy, but not crazy spicy.
- If your instant pot is prone to burningadd a ¼ cup of water or chicken stock together with the sour cream in the beginning
- Stir in blue cheese and scallions lastto allow them to keep a bit of their consistency - you don't want the blue cheese to melt fully
- Serve your dipwithtortilla 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 containerfor 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 andadd 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.
Nutrition
Calories: 368kcal | Carbohydrates: 3g | Protein: 36g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1369mg | Potassium: 620mg | Fiber: 1g | Sugar: 2g | Vitamin A: 864IU | Vitamin C: 27mg | Calcium: 343mg | Iron: 1mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
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About Emmeline Kemperyd
Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has more than 20 years of experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, Daily Kos, The Grio, The Asian Parent, and The Feed Feed, among others.
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