Instant Pot Buffalo Chicken Dip
on May 26, 2023, Updated Jun 03, 2025
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With only a handful of ingredients, in less than half an hour, you can have a creamy, mildly spicy, and eye-rollingly good hot dip, perfect for game day.
This is a dump-and-cook Instant Pot Dip that will rock your world. The ingredient list is super short (only 7 ingredients!): shredded chicken (which can be home-cooked shredded chicken breasts, or from a rotisserie chicken — love a good shortcut), cream cheese, melty cheddar, piquant blue cheese (optional, but recommended), a generous glug of Frank’s Red Hot Sauce, and some scallions. That’s it! It’s ready in 15 minutes, with the Instant Pot doing all of the work. After it heats through, all you have to do is stir to mix and serve!
This creamy, chunky dip is just so freaking good. It’s a great recipe for game day, and your guests will be jostling for the chips.
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How to Make Buffalo Chicken Dip in an Instant Pot
- Combine the dip ingredients: Place the chicken, Frank’s Red Hot Sauce, sour cream, cream cheese, cheddar cheese, blue cheese (if using), and half the scallions (green onions) in the Instant Pot.
- Cook the dip: Close the lid and set the vent knob to sealed. Set the Instant Pot on High Pressure for 15 minutes. Once the cooking time has finished, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure.
- Serve: Stir to combine everything thoroughly. Transfer to a serving bowl and sprinkle over the rest of the scallions.
Tips and Substitutions
- Use finely chopped onions instead of scallions, no problem.
- Skip the sour cream if it’s not around — the dip will just be a little bit thicker.
- Use whatever cheddar cheese you like, or substitute a melty cheese like Havarti, Monterey Jack, or Gouda.
- Use any shredded chicken you have, as long as it doesn’t have any strong seasonings that would compete with the flavors of the dip.
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Instant Pot Buffalo Chicken Dip
Equipment
Video
Ingredients
- 3 cups shredded cooked chicken (you can use a rotisserie chicken for this)
- ½ cup Frank’s Red Hot Sauce
- 1 (8-ounce) package cream cheese (softened)
- ¼ cup sour cream
- 1 cup shredded cheddar cheese (preferably sharp and white)
- ½ cup crumbled blue cheese (optional)
- ¼ cup chopped scallions (white and green parts; divided)
To Serve:
- Tortilla chips
- Celery sticks
- Carrot sticks or baby carrots
Instructions
- Place the chicken, Frank’s Red Hot Sauce, sour cream, cream cheese, cheddar cheese, blue cheese (if using), and half the scallions in the Instant Pot.
- Close the lid and set the vent knob to sealed. Set the Instant Pot on High Pressure, for 15 minutes. Once the cooking time has finished, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure.
- Stir to combine everything thoroughly.
- Transfer to a serving bowl and sprinkle over the rest of scallions. Serve the hot dip with the tortilla chips, celery sticks, and carrot sticks.
Notes
Nutrition
What to Serve With Instant Pot Buffalo Chicken Dip
Pair this with some tortilla chips, carrots, and celery, and you have yourself an automatic little party, even if it’s just you and yours. You can also try other vegetables, like sliced bell peppers or cucumbers. Or serve the dip with lightly toasted baguette slices, crackers, or pita chips.
