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Instant Pot Buffalo Chicken Dip Recipe

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4.3 from 26 reviews

This Instant Pot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for game days or parties. Made with tender shredded chicken, tangy buffalo sauce, ranch dressing, and melted mozzarella cheese, it’s quick to prepare and served hot straight from your Instant Pot.

  • Total Time: 30 minutes
  • Yield: 10 servings

Ingredients

Main Ingredients

  • 1 pound boneless, skinless chicken breasts
  • Kosher salt, to taste
  • 1 cup water or chicken broth
  • 2 (8-ounce) packages cream cheese, cut into 1-inch pieces
  • 1/2 cup buffalo wing sauce (adjust to spice preference)
  • 2/3 cup ranch dressing (can substitute bleu cheese dressing)
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Prepare the Chicken: Place the chicken breasts in an even layer at the bottom of the Instant Pot. Sprinkle with kosher salt to taste. Pour in 1 cup of water or chicken broth to help with cooking and flavor. Secure the lid and set the valve to ‘seal’ to prepare for pressure cooking.
  2. Pressure Cook the Chicken: Set the Instant Pot to the ‘meat/stew’ function and cook for 15 minutes. Once the cooking time is complete, perform a quick pressure release by carefully turning the valve to release steam. Wait for the lid to unlock completely before opening the pot.
  3. Shred the Chicken: Remove the cooked chicken breasts and drain the liquid from the pot. Transfer the chicken to a cutting board and shred it thoroughly using two forks. Set the shredded chicken aside.
  4. Sauté and Melt the Ingredients: Switch the Instant Pot to the ‘sauté’ mode. Add the cubed cream cheese, buffalo wing sauce, ranch dressing, and shredded mozzarella cheese into the pot. Stir constantly to melt the cheese and combine the sauce ingredients into a smooth mixture.
  5. Combine Chicken and Sauce: Add the shredded chicken back into the melted cheese sauce mixture. Stir well to ensure all the chicken is coated evenly with the creamy buffalo sauce.
  6. Keep Warm and Serve: Change the Instant Pot setting to ‘keep warm’ to maintain the dip at serving temperature. Serve the dip hot with tortilla chips, celery sticks, or other fresh vegetables for dipping.

Notes

  • You can substitute water with chicken broth to add more flavor while pressure cooking.
  • Adjust the amount of buffalo sauce depending on your spice preference.
  • For a tangier taste, swap ranch dressing with bleu cheese dressing.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dip can also be made on the stovetop by cooking shredded chicken with the sauce ingredients over medium heat if an Instant Pot is unavailable.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://ellarecipe.com/instant-pot-buffalo-chicken-dip-recipe/