Instant Pot Buffalo Chicken Dip

Instant Pot buffalo chicken dip is a quick and easy way to make a cheesy, spicy, appetizer that is perfect for game day parties!

Course Appetizer

Cuisine American

Keyword instant pot buffalo chicken dip

Prep Time 5

Cook Time 2

Total Time 7

Servings

Calories 317kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

1/2 cup Chicken broth
3/4 cup Frank’s RedHot Sauce
20 ounces Cooked chicken breast shredded
8 ounces Cream cheese
1 cup Ranch dressing
8 ounces Cheddar cheese shredded

Instructions

Pour the chicken broth and Frank’s RedHot sauce into the pot.
Add shredded chicken on top followed by the cream cheese, ranch dressing and 6 ounces of shredded cheddar cheese.
Lock the lid in place and turn the valve to SEALING.
Set to HIGH pressure for 2 minutes.
Once the timer goes off do a quick release carefully flipping the valve to VENTING and letting the steam out.
Once the pin has dropped remove the lid and stir the ingredients together until everything is fully melted.
Top with remaining 2 ounces of cheese and set the lid loosely on top to allow the residual heat to melt it.
Leave the Instant Pot set to warm and serve straight from the Instant Pot or spoon into a bowl and enjoy.

Notes

Note: The dreaded burn notice is everyone’s least favorite part of cooking with the Instant Pot. If you put your liquid in first, this shouldn’t be a problem, but nothing is perfect and from time to time I get the burn notice when cooking.
Luckily, this recipe doesn’t take long to heat up and melt the cheese, so if you get the burn notice go ahead and release the pressure and open the lid. Then stir everything around to distribute the heat. Most likely, it will be fully cooked (everything will melt) and ready to go. If it still needs a little time, you can set it to saute and let it finish heat up that way.

Nutrition