Easy Instant Pot Buffalo Chicken Dip Recipe | Perfect for Parties
Welcome to the ultimate guide for making the best Instant Pot Buffalo Chicken Dip! This recipe is a game-changer, especially when you’re short on time and have only frozen chicken breasts at hand. Perfect for parties, gatherings, or just a cozy night in, this dip is a crowd-pleaser with its creamy, spicy, and cheesy goodness.
Table of Contents
The Best Instant Pot Buffalo Chicken Dip
Notes on Ingredients
Creating this dip is a breeze with simple ingredients you likely already have in your pantry. Here’s a quick rundown of what you’ll need:
- Frozen Chicken Breasts: The star of the show, providing a hearty base for the dip.
- Chicken Broth: Adds flavor and helps cook the chicken perfectly.
- Cream Cheese: Creates a rich and creamy texture.
- Sriracha Sauce: Gives a spicy kick, balancing the creaminess.
- Ranch Dressing: Adds tanginess and enhances the overall flavor.
- Chile-Garlic Sauce: Optional, but adds an extra layer of flavor.
- Shredded Cheddar Cheese: Melts into the dip, making it irresistibly cheesy.
- Green Onion: For a fresh, crisp garnish.
How to Make Instant Pot Buffalo Chicken Dip
- Cook the Chicken: Combine the frozen chicken breasts and chicken broth in a multi-functional pressure cooker (like an Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer’s instructions and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release Pressure: Use the natural-release method for 10 minutes, then carefully use the quick-release method to release the remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and shred it using two forks.
- Mix Ingredients: Select the Sauté function on your Instant Pot. Add the cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in the shredded chicken. Gradually add the shredded Cheddar cheese, stirring constantly until melted and well combined.
- Serve: Select the Keep Warm function until you’re ready to serve. Garnish with thinly sliced green onions for a pop of color and extra flavor.
How to Serve Instant Pot Buffalo Chicken Dip
This dip is versatile and can be served with various accompaniments. Here are some serving suggestions:
- Tortilla Chips: Classic and crunchy, perfect for scooping up the dip.
- Vegetable Sticks: Carrot and celery sticks add a refreshing crunch.
- Crackers: A sturdy and savory option for dipping.
- Bread Slices: Toasted baguette slices work wonderfully.
How to Store Instant Pot Buffalo Chicken Dip
Leftover dip? No problem! Store it properly to enjoy later:
- Refrigerate: Transfer the dip to an airtight container and refrigerate for up to 3 days.
- Reheat: To reheat, place the dip in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until heated through.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 246.6 kcal | 12% |
| Total Fat | 19.96 g | 29% |
| Carbs | 4.88 g | 2% |
| Sugars | 3.35 g | 4% |
| Protein | 11.77 g | 24% |
| Sodium | 640.41 mg | 32% |
| Fiber | 0.32 g | 1% |
| Saturated Fat | 8.81 g | 44% |
| Trans Fat | 0.44 g | – |
| Monounsaturated Fat | 5.41 g | – |
| Polyunsaturated Fat | 3.67 g | – |
| Cholesterol | 58.45 mg | 19% |
| Calcium | 161.94 mg | 20% |
| Magnesium | 16.73 mg | 4% |
| Potassium | 155.18 mg | 4% |
| Iron | 0.53 mg | 4% |
| Zinc | 1.07 mg | 11% |
| Phosphorus | 179.91 mg | 26% |
| Vitamin A | 246.25 mcg | 31% |
| Vitamin C | 3.72 mg | 5% |
| Thiamin (Vitamin B1) | 0.04 mg | 4% |
| Riboflavin (Vitamin B2) | 0.2 mg | 14% |
| Niacin (Vitamin B3) | 2.99 mg | 19% |
| Vitamin B6 | 0.23 mg | 17% |
| Folic Acid (Vitamin B9) | 9.06 mcg | 5% |
| Vitamin B12 | 0.36 mcg | 15% |
| Vitamin D | 0.23 mcg | 5% |
| Vitamin E | 1.23 mg | 10% |
| Vitamin K | 18.18 mcg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Instant Pot Buffalo Chicken Dip
Can I use thawed chicken breasts?
Absolutely! For thawed chicken breasts, set the timer for 15 minutes at high pressure and use the quick-release method.
Is there a substitute for Sriracha sauce?
Yes, you can use any hot sauce you prefer. Adjust the amount to suit your heat tolerance.
Can I make this dip ahead of time?
Yes, you can prepare the dip in advance and reheat it before serving. It’s a great option for parties!
Easy Instant Pot Buffalo Chicken Dip Recipe
Ingredients
- 2 8 ounce frozen chicken breasts
- 1 cup chicken broth
- 8 ounces cream cheese
- ½ cup sriracha sauce
- ½ cup ranch dressing
- 1 tablespoon chile-garlic sauce Optional
- 2 cups shredded Cheddar cheese
- 1 green onion thinly sliced
Instructions
- Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
- Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.
Enjoy this delicious Instant Pot Buffalo Chicken Dip, and watch it become a staple at all your gatherings. Happy cooking!
