By Becky Hardin
Updated Jun 11, 2025
Next game day, treat your guests to this creamy and cheesy Instant Pot Buffalo Chicken Dip. Ready to serve in around 35 minutes, this is an effortless dip recipe that is made for sharing!
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Instant Pot Buffalo Chicken Dip Recipe
If you are looking for a crowd-pleasing appetizer to serve up on game day, look no further! I find that this Buffalo chicken dip tastes great and is so effortless to make in the pressure cooker. I promise it will disappear quickly! Cheesy, creamy, tangy, and spicy, this one has it all!
Though this dip gets devoured as is, I sometimes leave out the chicken and make a meatless, vegetarian-friendly dip, or I’ll replace the chicken with ground beef or chorizo. To add crunch and color, I’ll often mix in green onions or celery bits.
Ingredients1x2x3x
- ▢ 2 pounds boneless, skinless chicken breasts
- ▢ ¼ cup low-sodium chicken broth or water
- ▢ 1 cup hot sauce such as Frank’s RedHot
- ▢ 8 ounces cream cheese room temperature (1 brick), full fat is recommended but low fat will work
- ▢ ½ cup ranch dressing
- ▢ ⅓ cup crumbled blue cheese
- ▢ 1 cup freshly shredded cheddar cheese optional
Optional Toppings
- ▢ chopped green onion
- ▢ crumbled blue cheese
Video
Instructions
- Add the chicken breasts, broth, and hot sauce to the Instant Pot and cook on the manual setting for 12 minutes. 2 pounds boneless, skinless chicken breasts, ¼ cup low-sodium chicken broth, 1 cup hot sauce
- Let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure.
- Remove the chicken from the Instant Pot and shred.
- Return the chicken to the pot, and stir in the cream cheese, ranch dressing, and blue cheese. 8 ounces cream cheese, ½ cup ranch dressing, ⅓ cup crumbled blue cheese
- Preheat the oven to 400°F. Transfer the mixture to a greased baking dish, top with cheddar cheese, and bake for 10-15 minutes until the cheese has melted.
- Top with chopped green onion and extra blue cheese. Serve warm with carrot sticks, celery sticks, chips, crackers, etc. chopped green onion, crumbled blue cheese
Equipment
- Instant Pot
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Instant Pot Buffalo Chicken Dip Step by Step
Cook the chicken: Add 2 pounds of boneless, skinless chicken breasts, ¼ cup of low-sodium chicken broth, and 1 cup of hot sauce to the Instant Pot and cook on the manual setting for 12 minutes.
Release the pressure : Let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure.
Shred the chicken: Remove the chicken from the Instant Pot and shred.
Return the chicken : Return the chicken to the pot, and stir in 8 ounces (1 brick) of cream cheese, ½ cup of ranch dressing, and ⅓ cup of crumbled blue cheese.
Bake the dip: Preheat the oven to 400°F. Transfer the mixture to a greased baking dish, top with 1 cup of freshly shredded cheddar cheese, and bake for 10-15 minutes until the cheese has melted.
Garnish and serve : Top with chopped green onion and extra blue cheese, serve, and enjoy.
How to Store
Store leftover Instant Pot Buffalo chicken dip in an airtight container, or cover the dish tightly with plastic wrap/aluminum foil. Keep it in the refrigerator for up to 3 days. It can be eaten cold or reheated in a 350°F oven until fully heated through.
Serving Suggestions
Serve this Instant Pot Buffalo chicken dip with carrot sticks, celery sticks, chips, crackers, and anything else you can dip and scoop! These savory bacon wrapped crackers , or these spicy Mexican spice cheese crackers , work well with the dip flavors, but you can also prepare some simple homemade wonton chips , or these mildly flavored tequila lime tortilla chips .
More Buffalo Chicken Recipes To Try
Crockpot Buffalo Chicken Dip
Beer Cheese Buffalo Chicken Dip
Buffalo Chicken Pizza
Buffalo Chicken Chili
Instant Pot Buffalo Chicken Dip Recipe
Equipment
- Instant Pot
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ¼ cup low-sodium chicken broth or water
- 1 cup hot sauce such as Frank’s RedHot
- 8 ounces cream cheese room temperature (1 brick), full fat is recommended but low fat will work
- ½ cup ranch dressing
- ⅓ cup crumbled blue cheese
- 1 cup freshly shredded cheddar cheese optional
Optional Toppings
- chopped green onion
- crumbled blue cheese
Instructions
- Add the chicken breasts, broth, and hot sauce to the Instant Pot and cook on the manual setting for 12 minutes. 2 pounds boneless, skinless chicken breasts, ¼ cup low-sodium chicken broth, 1 cup hot sauce
- Let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure.
- Remove the chicken from the Instant Pot and shred.
- Return the chicken to the pot, and stir in the cream cheese, ranch dressing, and blue cheese. 8 ounces cream cheese, ½ cup ranch dressing, ⅓ cup crumbled blue cheese
- Preheat the oven to 400°F. Transfer the mixture to a greased baking dish, top with cheddar cheese, and bake for 10-15 minutes until the cheese has melted.
- Top with chopped green onion and extra blue cheese. Serve warm with carrot sticks, celery sticks, chips, crackers, etc. chopped green onion, crumbled blue cheese
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
