Instant Pot Buffalo Chicken Dip

5 from 4 votes

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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.

Buffalo Chicken Dip topped with chopped scallions.

This is a dump-and-cook Instant Pot Dip that will rock your world. The Buffalo chicken dip is the kind of dip that brings a conversation to a screeching halt. It’s just so freaking good and the kind of comfort food that kicks off a party, is a great recipe for game day, and has people jostling for the chips.

The ingredient list is super short: shredded chicken (which can be home-cooked or from a rotisserie chicken — love a good shortcut), cream cheese for creaminess, melty cheddar, piquant blue cheese (optional, but recommended), a generous glug of Frank’s Red Hot Sauce, and some scallions. That’s it! Not expensive at all, and 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!

I also think as long as you contemplate leaning into a big salad as well, this is highly justifiable as dinner served with a bunch of dippers. Seriously, why not?

Spoon in a small white bowl of Buffalo Chicken Dip.

Instant Pot Buffalo Chicken Dip: 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.

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Ingredients 

  • Shredded cooked chicken – You can use a rotisserie chicken for this or any simply cooked chicken (make the shredded chicken in your Instant Pot in advance). You can also go with slow cooker shredded chicken if you want to play with another appliance!
  • Frank’s Red Hot Sauce – While Frank’s Red Hot is the classic hot sauce that puts the “Buffalo” in Buffalo (and the sauce my older son puts on EVERYTHING), you can still get to a nicely spicy and satisfying dip with a different type of hot sauce. But start with significantly less, maybe even 2 tablespoons if the sauce is very hot. Frank’s is not so spicy, and it has a lovely tanginess, which is why so much of it is called for. Start with less if you are subbing in something else, and you can always stir in more at the end.
  • Cream cheese – Adds so much creaminess! Bring it to room temperature before cooking.
  • Sour cream – More creaminess!
  • Shredded cheddar cheese – Preferably sharp for more flavor.
  • Chopped scallions – Adds a nice oniony bite and some freshness. You’ll use some in the dip and some to sprinkle over at the end for garnish.
  • Crumbled blue cheese – This is optional, but unless you have blue cheese haters in your world, I strongly suggest adding it to the dip.

To Serve:

  • Tortilla chips – Highly suggested!
  • Celery sticks
  • Carrot sticks or baby carrots
Chip with some Buffalo Chicken Dip.

How to Make Buffalo Chicken Dip in an Instant Pot

  1. 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 in the Instant Pot.
Woman adding shredded chicken and cheese, and other ingredients to Instant Pot.
  1. 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.
Turning on Instant Pot filled with Buffalo Chicken Dip ingredients.
  1. Serve: Stir to combine everything thoroughly. Transfer to a serving bowl and sprinkle over the rest of the scallions.
Serving Buffalo chicken dip with scallions, chips, celery, and carrots.

Tips and Substitutions

  • Now, what to do if you don’t have everything on hand? First, 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. The blue cheese is optional, first because you might not have it, and second because you might not like it.
  • Don’t have sharp white cheddar? That’s a-ok, use whatever cheddar you have. Use Havarti or Monterey Jack or maybe even Gouda. Use a cheese that gets nice and melty.
  • 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.

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, and also serve it with lightly toasted baguette slices, crackers, or pita chips.

Buffalo Chicken Dip topped with chopped scallions.

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Buffalo Chicken Dip on a plate with chips and vegetables.

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5 from 4 votes

Instant Pot Buffalo Chicken Dip

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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Pressure release time: 10 minutes
Total Time: 35 minutes
Servings: 10 People
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Equipment

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.

Video

Notes

Substitutions for Buffalo Chicken Dip
  • Now, what to do it you don’t have everything on hand? First, 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. The blue cheese is optional, first because you might not have it, and second because you might not like it.  
  • Don’t have sharp white cheddar? That’s a-ok, use whatever cheddar you have. Use Havarti or Monterey Jack or maybe even Gouda. Use a cheese that gets nice and melty.  
  • 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.  

Nutrition

Calories: 229kcal, Carbohydrates: 2g, Protein: 16g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 76mg, Sodium: 642mg, Potassium: 171mg, Fiber: 1g, Sugar: 1g, Vitamin A: 547IU, Vitamin C: 1mg, Calcium: 153mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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