This Creamy Buffalo Chicken Dip (Instant Pot recipe) is easy to make and packed with bold buffalo chicken flavors. It requires minimal prep, uses a handful of simple ingredients, and it’s effortlessly delicious.
Why Make Pressure Cooker Buffalo Chicken Dip
- Easy appetizer: You don’t need pro cooking skills to make this dish. It’s easy and everything comes together in a few minutes.
- Buffalo chicken wings in dip form: This recipe allows you to enjoy your favorite buffalo chicken flavors in a dip. It’s a crowd-pleasing appetizer during football season that pairs well with a variety of dippers.
- Simple ingredients: You’ll need less than 10 simple ingredients to get this one done.
Ingredients Needed
Making this buffalo ranch chicken dip is easy. Here’s what you’ll need to gather:
- Chicken thighs: Boneless and skinless
- Ranch seasoning: I prefer using ranch seasoning over ranch dressing. This allows me to flavor to taste without adding other ingredients.
- Smoked paprika
- Hot sauce: I used Frank’s Red Hot Buffalo Sauce. Their Buffalo Wing Sauce also works well.
- Cream cheese: Softened, plain, or flavored (onion and chive would work)
- Sour cream
- Green onions
- Shredded cheese
Be sure to check out the recipe card at the bottom of the post for the exact ingredient amounts and full step-by-step instructions.
How To Make Instant Pot Buffalo Chicken Dip
- Add the boneless skinless chicken thighs, ranch seasoning, smoked paprika, and hot sauce into the Instant Pot cooking pot. Mix to combine
- Pressure cook the chicken on High Pressure for 10 minutes. Use the Quick release setting to remove the steam. Remove the chicken thighs from the cooking pot and shred the meat.
- Turn on the sear/saute function to medium/low. Add the cream cheese and mix until smooth.
- Add the chicken and remaining ingredients and stir to combine. Serve the dip in a serving bowl.
Recipe Tips & FAQs
- Using Rotisserie Chicken: I make the chicken from scratch, but you can use rotisserie chicken. Simply add the hot sauce, seasoning, and cream cheese to the instant pot to make the creamy buffalo sauce. Then mix in the other ingredients.
- Broil for more color: you can transfer this dip to a broiler-safe casserole dish and cover it with more cheddar or mozzarella shredded cheese. A few minutes will brown the top of this creamy dip and give you more cheesy goodness.
Perfect Dipper Options
You can use a variety of dippers for this delicious dip recipe. Some of my favorites are:
- Chopped Vegetables: bell peppers, broccoli, cauliflower, etc.
- Chips: plain potato chips, corn chips, tortilla chips, etc.
- Pretzels
- Bread
Storage and Leftovers
Store your leftover buffalo chicken dip in an airtight container in the refrigerator. You can also add it to a freezer-safe container since it freezes well.
You can also use this dip to make buffalo chicken egg rolls.
It’s mainly made of shredded chicken, buffalo sauce, seasoning and cheese.
This chicken dip goes well with most of your favorite sides. You can have it with crispy green beans, tortilla chips, nachos, crusty bread, carrot sticks, and celery sticks.
Using cream cheese will make your dip thick enough and give it a nice texture.
It uses buffalo sauce. I used Frank’s red hot sauce for my cheesy buffalo chicken dip.
More Chicken Appetizers & Snacks
This easy Instant Pot Buffalo Chicken Dip is a great addition to any game-day menu. Here are some other chicken appetizer recipes:
- Nashville Hot Chicken Tenders
- Buffalo Chicken Meatballs
- Buffalo Chicken Flatbreads
- Sweet Chili Wings
- Wet Lemon Pepper Wings
- Buffalo Chicken Egg Rolls
Buffalo Chicken Dip (Instant Pot)
Equipment
- Instant Pot
Ingredients
- 1.5 lbs Chicken thighs boneless and skinless
- 1.5 tbsp Ranch seasoning
- 1/2 tsp Smoked Paprika
- 1 cup Hot sauce I used Frank’s Red Hot
- 8 oz cream cheese softened, plain or flavored one like onion and chive would work
- 1/4 cup sour cream
- 1/2 cup green onions
- 1/2 cup cheddar cheese shredded
Instructions
- Add the chicken thighs, ranch seasoning, smoked paprika, and hot sauce into the Instant Pot cooking pot. Mix to combine.
- Pressure cook the chicken on High for 10 minutes.
- Use the Quick release setting to remove the steam.
- Remove the chicken thighs from the cooking pot and shred the meat.
- Turn on the sear/saute function to medium/low. Add the cream cheese and mix until smooth.
- Add the chicken and remaining ingredients and stir to combine. Serve the dip in a serving bowl with your favorite vegetables, tortilla chips and more.