This Instant Pot Buffalo Chicken Dip is a creamy dip with a kick! Made with wing sauce and topped with blue cheese, it’s a fan favorite!
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Ingredients in this dip
Here’s everything you need on hand to make this easy buffalo chicken dip!
- olive oil
- chicken breasts
- butter
- cream cheese
- buffalo sauce
- blue cheese
- green onions, sliced
- Celery, carrot sticks & tortilla chips to serve
How to make buffalo chicken dip in the Instant Pot
- Add olive oil, chicken and water to Instant Pot. Pressure cook for 8 minutes.
- Meanwhile, microwave cream cheese for 1 min until softened. Stir in melted butter, buffalo sauce and salt & pepper.
- Do a quick release of the pressure and open the lid when pressure gauge has dropped.
- Drain the water, then shred cooked chicken breasts right in the pot.
- Turn Instant Pot to saute mode. Add buffalo sauce mixture to the shredded chicken, then saute for 4-5 minutes until mixture thickens.
- Remove dip from Instant Pot and add to a large bowl. Top dip with blue cheese and green onions, then serve with carrots, celery and tortilla chips.
How do you make Buffalo chicken dip less runny?
While it should thicken up nicely while simmering, sometimes the dip isn’t quite the right texture.
Once the chicken is done cooking, transfer it to a plate and drain off all of the liquid from the Instant Pot. Then, add the chicken back to the pot and shred.
For an extra thick dip, you can also reduce the amount of buffalo sauce that you stir into the pot. Keep in mind that this will also make the dip a little less spicy.
If all else fails, stir in some more cream cheese until it’s as thick as you’d like.
Ingredient substitutions
- Boneless chicken breasts – Boneless thighs or tenders will also work in this recipe. Just be sure to adjust the cooking time as needed.
- Buffalo sauce – Instead of mixing this in, replace most of the water with your favorite hot sauce and cook the chicken in that instead. Then, add a packet of ranch dressing with the cream cheese.
- Cream cheese – This is what makes the dip extra creamy, but you could replace half of it with shredded cheddar cheese if you’d like.
- Bleu cheese – Substitute feta or mozzarella for a milder flavor.
For a vegetarian option, use cauliflower, chickpeas, or tofu instead. Use my Instant Pot Cauliflower recipe, but leave out the garlic and seasoning.
What to serve on the side
Eat this with your favorite crunchy dipper or make a platter with several different options!
- Carrot and celery sticks
- Tortilla chips
- Bell pepper slices
- Pretzels
- Crackers
- Toasted baguette slices
Turning it into a meal
There are plenty of ways to enjoy buffalo chicken dip for dinner instead of just a party appetizer!
Load up two tortillas to make an extra filling quesadilla, or add some to your tacos and burritos.
Use it for spicy stuffed bell peppers! Just hollow out the peppers, fill them up, and bake until tender and bubbly.
For a fun party idea, you could roll some dip inside of crescent or pizza dough, similar to a calzone. Or, toss with cooked pasta or salad greens.
More topping ideas
- Shredded cheese – Cheddar and mozzarella both taste delicious when melted over the top of this dip. Make sure to grate fresh cheese since pre-bagged shreds don’t melt the same way.
- Hot sauce – Shake on some of your favorite hot sauce to make this dip extra spicy.
- Salsa – Make a fresh, chunky pico de gallo and add it just before serving for some extra veggies.
Storing and reheating
Transfer leftovers to a sealed container and refrigerate for 3-5 days. Use smaller, individual containers for easy meal prep.
Heat in the microwave in 30-second bursts, stirring each time so the ingredients don’t separate.
Or, add the buffalo dip to a large skillet on the stove and warm over low heat until bubbly. The wider surface area will allow it to heat evenly, but be sure to stir the dip occasionally to avoid hot spots.
Freezing this dip
Add to a freezer-safe airtight container, leaving a little bit of space at the top since the dip may expand.
Use within 3 months for best results. Thaw in the refrigerator overnight before reheating. If needed, stir in a little more butter or buffalo sauce when reheating to thin it out.
More Instant Pot appetizers recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing leftover dip
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- This is the buffalo sauce I use, which you can order online
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Learn how to use your Instant Pot to meal prep by subscribing to our newsletter!
Instant Pot Buffalo Chicken Dip
Ingredients
- 1 tbsp olive oil
- 1 cup water
- 1 lb chicken breasts
- 2 tbsp butter
- 8 oz cream cheese
- 1 cup buffalo sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup blue cheese
- 3 green onions, sliced
- Celery, carrot sticks & tortilla chips to serve
Instructions
- Add olive oil, chicken and water to Instant Pot. Place lid on Instant Pot, press the pressure cook button and set to high, then cook for 8 minutes. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
- Meanwhile, microwave cream cheese for 1 min until softened. Stir in melted butter, buffalo sauce and salt & pepper.
- Press the Cancel button when Instant Pot is done, then do a quick release of the pressure. Open the lid when pressure gauge has dropped and the lid opens easily. Drain water from Instant Pot, then shred cooked chicken breasts right in the pot.
- Turn Instant Pot to saute mode. Add buffalo sauce mixture to the shredded chicken, then saute for 4-5 minutes until mixture thickens, stirring often.
- Remove dip from Instant Pot and add to a large bowl. Top dip with blue cheese and green onions, then serve with carrots, celery and tortilla chips. Enjoy!
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