You’ll score a winning touchdown when you present your game-day guests with this spicy Instant Pot Buffalo chicken dip!

Shredded chicken breast is cooked with cheese, sour cream, ranch dressing, and Buffalo sauce for a savory feast of cheesy, spicy goodness.

Keep it warm in your instant pot surrounded by an assortment of crunchy dippers.

Instant Pot Buffalo Chicken Dip with green onions

Best Buffalo Chicken Dip

  • Buffalo chicken dip is especially popular on cold winter days when people are craving something cheesy, hot, and hearty.
  • Help your host make the most of their occasion with this crowd-pleasing make-and-take dip.
  • The Instant Pot quickly infuses the chicken with buffalo sauce flavor, and delivers it in minutes! Make this dip ahead for rewarming in the Instant Pot when you’re ready to get the party started!
  • This easy recipe has the bonus of being carb-free and keto.
chicken , cheese , sour cream , buffalo sauce , cream cheese, ranch dressing mix , green onion with labels to make Instant Pot Buffalo Chicken Dip

Ingredients and Variations

Chicken – Use boneless, skinless chicken breast. You can also use rotisserie or even canned chicken, but reduce the cooking time. If using frozen, you will want to increase the time.

Sauce – Cream cheese & sour cream will make the dip extra creamy and smooth. Use full-fat versions for the best flavor, or low-fat if cutting calories is a priority.

Cheese – Opt for a good melting cheese like the Colby jack recommended in the recipe below. Cheddar cheese or smoked Gouda are other alternatives.

Variations – Make Buffalo chicken dip extra spicy with jalapenos or extra hot sauce, or moderate the spice with bell peppers, a can of diced tomatoes, or fire-roasted peppers instead. Switch out green onions for yellow or white, or add or substitute sausage crumbles or bacon.

How to Make Buffalo Chicken Dip in the Instant Pot

  1. Place chicken, Buffalo sauce, and ranch seasoning in the Instant Pot and set for 7 minutes at high pressure, manual release, as described in the recipe below.
  2. Release pressure, remove the chicken and shred, leaving the juices in the pot.
  3. Set Instant Pot to sauté on low, and add the cream cheese, stirring until smooth and melted.
  4. Turn off the heat and stir in cheese and sour cream, then fold in the chicken.

Serve warm or hot with your favorite dippers.

dipping a cracker in Instant Pot Buffalo Chicken Dip

Delightful Dippers

Hearty Buffalo chicken dip deserves an assortment of crunchy and sturdy dippers. Serve it with tortilla scoops, pita chips, celery sticks, pretzel rods, or breadsticks. Make a baguette from this Instant Pot bread dough, and toast it for crostini. Present this dip at the center of a table with other tasty munchables, like air fryer wings, pizza rolls, cauliflower bites, or one of these amazing appetizers.

Storing Buffalo Chicken Dip

  • Store dip in an airtight container in the refrigerator for 3-4 days.
  • Reheat in the microwave or crock pot, adding a little milk or half and half while stirring to thin.
  • Freezing for up to 3 months is safe but not the best option, the sauce will separate and the texture will get grainy when it thaws.

More Delicious Dips and Appetizers

Did you enjoy this Instant Pot Buffalo Chicken Dip? Leave a comment or rating below!

Instant Pot Buffalo Chicken Dip with green onions
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Instant Pot Buffalo Chicken Dip

Instant pot buffalo chicken dip is the perfect snack for any family or friend get-together!
Prep Time 15 minutes
Cook Time 12 minutes
Pressure Build And Release Time 28 minutes
Total Time 55 minutes
Servings 4 cups
Author I Don’t Have Time For That


6 qt Instant Pot
8×8 pan optional


  • 1 pound boneless skinless chicken breast thinly sliced
  • ¾ cup buffalo wing sauce
  • 1 package ranch dressing seasoning mix (2 tablespoons)
  • 8 ounces cream cheese softened, cut in cubes
  • 1 cup Colby jack cheese blend shredded
  • 1 cup sour cream
  • 1 green onion sliced


  • Place chicken in the Instant Pot. Top with buffalo sauce and ranch seasoning mix.
  • Cook on manual high pressure for 7 minutes. When the pressure cooker is finished, do a quick release.
  • Remove the chicken (leaving the juices in the pot) and shred it using forks or a hand mixer. Set aside.
  • Turn Instant Pot onto saute at low heat and add the cream cheese. Stir until melted and smooth. Turn off the heat and stir in cheese and sour cream.
  • Gently fold in shredded chicken and green onions. Serve with celery, carrots, crackers, or even pretzel chips and enjoy!


Optional: Pour mixture into an 8×8 pan and top with a little bit more cheese and a drizzle of buffalo wing sauce. Bake at 400℉ for 10-15 minutes or until the top is golden and bubbly.
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 573kcal | Carbohydrates: 7g | Protein: 37g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 195mg | Sodium: 1926mg | Potassium: 616mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1512IU | Vitamin C: 2mg | Calcium: 347mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course
Cuisine American

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Instant Pot Buffalo Chicken Dip in the pot and plated with writing


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