Instant Pot Buffalo Chicken Dip

This buffalo ranch chicken dip recipe tastes like the perfect football party appetizer! It’s creamy, cheesy, and spicy with hints of herbiness and ranch flavors that will have your party guests asking for the recipe!

If you love buffalo sauce and cheese, then you’ll love this Instant Pot buffalo chicken dip!

Chicken breasts – This is the best cut of chicken to use when you need to shred it easily. Chicken breasts are healthy and are incredibly easy to shred!

Buffalo sauce – All the spicy and vinegar flavor comes from the buffalo sauce, so don’t skip it! I like to use Frank’s buffalo sauce because it’s made with natural ingredients and is so tasty.

Ranch seasoning – I use my homemade salt-free ranch seasoning in this recipe just because the cheese and other ingredients make this buffalo chicken dip a little salty already.

Plain Greek yogurt – Adding plain, full-fat Greek yogurt helps to make this dip smooth and savory!

Cream cheese – Cream cheese melts into the dip seamlessly, making it extra creamy and rich for all your party guests!

Cheddar cheese – I like to use cheddar in this recipe for both color and for flavor. Shredded cheddar is a must in this Instant Pot buffalo chicken dip!

Mozzarella cheese – Mozzarella cheese is a really stringy cheese when melted, making it perfect for adding texture and extra deliciousness to this buffalo dip.

Plain Greek yogurt – Feel free to use sour cream in place of plain Greek yogurt. I would recommend using full-fat ingredients to avoid this dip becoming chunky instead of creamy or becoming runny.

Cheeses – Feel free to use a variety of cheeses in this recipe, including Monterey jack, pepper jack, mozzarella, cheddar, or shredded cheese blends.

1. Place chicken breasts in your Instant Pot, and cover with buffalo sauce and ranch seasoning. Pressure cook on high for 12 minutes, then allow a 5 minute natural release time.
2. Release the pressure in your Instant Pot using the venting knob, then when all pressure is released and pin drops, open your Instant Pot and shred your chicken.
3. Press the saute button, then add the remaining ingredients to the Instant Pot. Heat until the cheese is melted and everything is well combined.
4. Serve on warm in the Instant Pot, or transfer to a serving dish! Top with green onions if desired!

Buffalo ranch dip can sit out at room temperature about 2 hours before it needs to be refrigerated. If you keep it warm in the Instant Pot or Crock-Pot, it will last about 4 hours before needing to be put in the fridge.

Instant Pot buffalo chicken dip is good for 3-4 days in the fridge, as long as it didn’t sit out for more than 2 hours after you made it.

Yes, you can! Simply cook the Instant Pot buffalo chicken dip as instructed, then allow to cool in a covered, shallow pan or airtight container in the fridge. Once cooled, place in the freezer and store for up to 3 months! Once you’re ready to reheat it, place it in the oven at 350 degrees and bake until hot all the way through.

A few things can make buffalo chicken dip runny, including too much buffalo sauce, not enough chicken, using low-fat cream cheese, or a combination of these. Make sure to use full-fat cream cheese for this recipe and don’t overdo it on the buffalo sauce. Trust me, there will be plenty of buffalo sauce flavor in your Instant Pot buffalo chicken dip!

Yes of course you can! You can either reheat it in the oven, microwave, Instant Pot, or slow cooker. If you want to make this ahead of time, you can do so by storing it in the fridge covered for up to 3 days ahead of time. When you’re ready to reheat it, you can bake it, microwave it, or heat it in the Instant Pot or slow cooker before your guests arrive!

Instant Pot buffalo chicken dip is fairly low in calories but does have a bit of sodium in it. You can use lower sodium ingredients and salt-free ranch seasoning to help keep the salt down in this recipe.

Overall, it’s high in protein, low in carbohydrates, and a fun recipe to make for special occasions like a football or Super Bowl party, or even other sports parties!

Total nutritional content per serving is:

• Calories: 279 calories
• Protein: 23 grams
• Sodium: 811 mg
• Carbohydrates: 4 grams
• Total Fat: 18 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

This is what I personally paid to make this recipe:

• 2 lbs chicken breasts: $2.60
• ¾ cup buffalo sauce: $1.08
• ¼ cup ranch seasoning (homemade): $0.10
• 1 cup plain Greek yogurt: $0.91
• 8 oz cream cheese: $1.29
• ¾ cup shredded cheddar cheese: $0.60
• 1 cup shredded mozzarella cheese: $0.90

The total cost to make this recipe is roughly $7.56 or $0.95 per serving, so it’s a really frugal and inexpensive recipe for hosting!

Here are some ideas to serve alongside Instant Pot buffalo chicken dip:

• Celery
• Carrots
• Crackers
• Toasted bread
• Tortilla chips
• French fries
• Rolls or cresent rolls

You can also use this dip as a taco filling, burrito filling, on baked potatoes, on a green salad, in pasta, on pizza, or you can simply just grab a spoon!

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Instant Pot buffalo chicken dip is creamy, rich, savory and cheese, and your Super Bowl guests won’t be able to get enough!

xoxo Megan