Instant Pot Spicy Buffalo Chicken Dip

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Instant Pot Spicy Buffalo Chicken Dip

I love making this spicy buffalo chicken dip. It is so easy to throw together on a short notice and extremely delicious. I normally make this at my kids soccer parties, or when I have pot lucks, and of course during Super Bowl parties.
The recipe is very cheesy, delicious, and scores major points with all my guests. I pressure cook the chicken in the instant pot, mix all the ingredients and then bake it.
Prep Time2 mins
Cook Time50 mins
Total Time52 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Buffalo Dip, Chicken, Instant Pot, Spicy
Servings: 10
Author: Shilpa


  • 1.5 lbs chicken breasts (2 breasts) (roughly 2.5 cups when shredded)
  • 1 cup water
  • 1 cup ranch dressing
  • 13 oz bottle hot wing sauce
  • 1 cup sharp shredded cheddar cheese
  • 8 oz cream cheese softened
  • 1/4 cup shredded mozzarella cheese
  • 3/4 cup Monterrey jack shredded cheese
  • 1 tbsp oil for greasing the pan


  • Select manual on the instant pot for ten minutes. (will take about 6 minutes for the pressure to build up).
  • Add 1 cup water and 2 chicken breasts and turn on manual/high pressure for 10 minutes. When done quick release.
  • Open the lid and transfer the chicken breasts to a plate. Use 2 forks to shred.
  • Preheat oven to 350° degrees and grease a 8 to 9 inch baking dish.
  • Meanwhile, in a bowl, mix shredded chicken, hot wing sauce, and ranch. Add half quantity of the cheddar and Monterrey jack cheese. Add the cream cheese and stir.
  • Transfer the mixture into the baking dish and even out the top. Add the remaining 2 cheeses and all of the mozzarella cheese on the top.
  • Bake uncovered for 35 minutes or until the cheese is brown and bubbly.
  • Serve with tortilla chips, carrots, celery or crackers.
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