If you are on the hunt for a crowd-pleasing appetizer that combines creamy richness with a spicy kick, this Instant Pot Buffalo Chicken Dip Recipe is your new best friend. It’s the perfect blend of tender shredded chicken, tangy hot sauce, and melty cheese, all cooked effortlessly in your Instant Pot for that unbeatable warm, gooey texture. Whether you are throwing a game day party or need a quick snack that wows, this dip hits every note just right, delivering bold flavors that everyone will rave about.
Ingredients You’ll Need
Each ingredient in this dip is simple but crucial, working together to create the perfect balance of heat, creaminess, and cheesy goodness. From the tang of Frank’s RedHot to the mellow richness of cream cheese, every element plays a delicious role in this recipe.
- 2 cups shredded cooked rotisserie chicken: Ready-to-use chicken saves time and adds tender, juicy meat.
- 1/2 cup Frank’s RedHot Original Sauce: Classic buffalo flavor that brings the signature heat and tang.
- 2 tsp garlic powder: Adds a subtle savory depth without overpowering the dip.
- 1/4 cup water: Keeps the mixture just the right consistency for pressure cooking.
- 8 ounce cream cheese (room temperature): The creamy base that makes every bite luscious and smooth.
- 1/2 cup sour cream: Adds a cool, tangy contrast to the spicy sauce.
- 1 ½ cups shredded Colby Jack cheese: Melts beautifully for that irresistible cheesy topping and creaminess inside.
How to Make Instant Pot Buffalo Chicken Dip Recipe
Step 1: Combine the Sauce and Creamy Base
Start by mixing the cream cheese, Frank’s RedHot sauce, sour cream, and garlic powder in a medium bowl until everything is perfectly blended. This mixture will bring the spicy and creamy elements into harmony, setting the foundation for the dip’s signature flavor.
Step 2: Stir in the Chicken and Cheese
Next, fold in the shredded rotisserie chicken and half of the shredded Colby Jack cheese. This step ensures the chicken is evenly coated, and the cheese starts melting into the mix, creating a luscious texture from the first bite.
Step 3: Layer Into an Instant Pot-Safe Baking Dish
Transfer the mixture into a baking dish that fits inside your Instant Pot. Top it with the remaining cheese to create a bubbly, golden layer once it’s cooked. Cover the dish tightly with foil to keep the moisture in during pressure cooking.
Step 4: Pressure Cook the Dip
Add a trivet to the bottom of your Instant Pot and pour in the quarter cup of water to prevent scorching. Place the baking dish on the trivet, seal the lid, and cook on manual high pressure for 7 minutes. This method makes the dip warm through and perfectly melty in no time.
Step 5: Natural Pressure Release and Serve
Allow the pressure to release naturally to keep the dip creamy and prevent any liquid splatter. Once it’s safe to open, your Instant Pot Buffalo Chicken Dip Recipe is ready to enjoy, piping hot and full of flavor.
How to Serve Instant Pot Buffalo Chicken Dip Recipe
Garnishes
Adding a sprinkle of freshly chopped green onions or a handful of chopped fresh cilantro can brighten up the rich and spicy dip beautifully. A drizzle of ranch or blue cheese dressing on top adds an extra cooling layer that many people adore with buffalo flavors.
Side Dishes
The best way to enjoy this dip is with crunchy dippers that can scoop up all that glorious creaminess. Tortilla chips, thick-cut celery sticks, crisp carrot rounds, or even soft pretzel bites make excellent options. Each provides its unique texture that complements the spicy dip perfectly.
Creative Ways to Present
For a fun twist, serve the dip inside a hollowed-out bread bowl or stuff it into mini bell peppers for bite-sized delights. You can also layer it over baked potatoes for a hearty meal or even use it as a filling for wraps and sandwiches for an exciting buffalo-flavored lunch.
Make Ahead and Storage
Storing Leftovers
This dip keeps wonderfully in an airtight container in the fridge for up to three days. The flavors meld even more as it rests, making it just as tasty, if not better, the next day.
Freezing
While the texture might slightly change, you can freeze leftover Instant Pot Buffalo Chicken Dip Recipe for up to two months. Use a freezer-safe container and thaw it overnight in the fridge before reheating.
Reheating
Reheat your dip gently in the microwave or in a low-temperature oven until warmed through. Stir once or twice while reheating to maintain that creamy consistency everyone loves.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook and shred fresh chicken breasts or thighs before adding them to this recipe. Just make sure they’re cooked through and shredded finely to blend well with the dip.
Is there a way to make this dip less spicy?
Yes, simply reduce the amount of Frank’s RedHot sauce to suit your heat preference or swap it for a milder hot sauce. Adding extra sour cream can also mellow out the spice without sacrificing flavor.
Can I prepare this dip without an Instant Pot?
You can, though the Instant Pot makes it especially quick and hands-off. If you don’t have one, try baking the dip in the oven at 350°F for 20–25 minutes, covered with foil, then uncover and bake for an additional 5 minutes to brown the cheese.
What’s the best cheese to use if I can’t find Colby Jack?
Cheddar or Monterey Jack are excellent substitutes that will melt well and keep that creamy texture. Mixing the two can also add a nice balance of sharpness and creaminess.
How can I make this recipe vegetarian?
For a vegetarian version, replace the chicken with cooked shredded jackfruit or a plant-based chicken substitute. The rest of the ingredients stay the same, providing that classic buffalo dip flavor with a twist.
Final Thoughts
This Instant Pot Buffalo Chicken Dip Recipe is truly a game-changer for anyone who loves rich, spicy dips without spending hours in the kitchen. It’s fast, fuss-free, and packed with flavor, making it a guaranteed hit at any gathering. Give it a try—you’ll wonder how you ever entertained without it!
Print
Instant Pot Buffalo Chicken Dip Recipe
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 15 servings
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for game days or gatherings. Made with shredded rotisserie chicken, cream cheese, Frank’s RedHot sauce, and melted Colby Jack cheese, it’s cooked quickly in the Instant Pot for a hot and flavorful dip that pairs perfectly with chips, crackers, or veggies.
Ingredients
Main Ingredients
- 2 cups shredded cooked rotisserie chicken
- 1/2 cup Frank’s RedHot Original Sauce
- 2 tsp garlic powder
- 1/4 cup water
- 8 ounce cream cheese (room temperature)
- 1/2 cup sour cream
- 1 ½ cups shredded Colby Jack cheese, divided
Instructions
- Combine Ingredients: In a medium bowl, thoroughly mix the cream cheese, Frank’s RedHot Original Sauce, sour cream, and garlic powder until smooth and well blended. Then fold in the shredded rotisserie chicken and half of the shredded Colby Jack cheese, ensuring the chicken is evenly coated.
- Layer in Dish: Spoon the prepared mixture into an Instant Pot-safe baking dish, spreading it evenly. Sprinkle the remaining Colby Jack cheese on top to create a cheesy crust once cooked. Cover the dish tightly with aluminum foil to prevent moisture from dripping onto the dip during pressure cooking.
- Pressure Cook: Place the metal trivet inside the Instant Pot and pour in 1/4 cup of water. Carefully set the baking dish on the trivet. Secure the Instant Pot lid, ensuring the valve is set to sealing. Cook on manual high pressure for 7 minutes to allow the flavors to meld and the cheese to melt perfectly.
- Natural Release: Once cooking time is complete, allow the Instant Pot to release pressure naturally, which takes about 10 minutes. This gradual depressurization helps keep the dip creamy and prevents splattering when opening.
- Serve: Remove the dish carefully from the Instant Pot, uncover, and serve hot. This dip pairs wonderfully with tortilla chips, crackers, or fresh vegetable sticks for dipping.
Notes
- Be sure to use cream cheese at room temperature to help it blend smoothly with the other ingredients.
- Adjust the amount of Frank’s RedHot sauce based on your preferred spice level.
- If you don’t have Colby Jack cheese, you can substitute with a mild cheddar or Monterey Jack cheese.
- Ensure the baking dish you use fits comfortably inside your Instant Pot and is safe for pressure cooking.
- For a thicker dip, you can reduce the water to 2 tablespoons, but do not omit it as it’s necessary for creating steam to pressure cook.
