If you love bold, creamy, and spicy flavors all mingling in one irresistible dish, you have to try this Instant Pot Buffalo Chicken Dip Recipe. It’s perfect for game days, parties, or whenever you want a crowd-pleasing appetizer that comes together with almost no fuss. Thanks to the Instant Pot, this dip is not only quick to prepare but also richly flavorful, with tender shredded chicken swimming in a luscious blend of cream cheese, Frank’s RedHot sauce, and a melty cheesy topping that makes every bite unbelievably satisfying.
Ingredients You’ll Need
This recipe is all about simplicity and synergy. Each ingredient plays a vital role in building layers of flavor, creaminess, and that wonderful spicy kick that defines buffalo-style dishes. Grab what’s listed below and get ready to whip up something truly special in no time.
- 2 cups shredded cooked rotisserie chicken: Provides tender, juicy protein that soaks up all the sauce beautifully.
- 1/2 cup Frank’s RedHot Original Sauce: The classic hot sauce that delivers the iconic buffalo spice.
- 2 tsp garlic powder: Adds savory depth and a mild aromatic kick without overpowering the dip.
- 1/4 cup water: Helps keep the mixture perfectly creamy during pressure cooking.
- 8 ounces cream cheese (room temperature): Creates that ultra-smooth, rich base that binds everything together.
- 1/2 cup sour cream: Brings a tangy creaminess that balances the spiciness.
- 1 ½ cups shredded Colby Jack cheese: Melts on top for gooey, cheesy perfection and a beautiful golden finish.
How to Make Instant Pot Buffalo Chicken Dip Recipe
Step 1: Combine Ingredients
Start by mixing your cream cheese, Frank’s RedHot sauce, sour cream, and garlic powder in a medium bowl until everything is smooth and well blended. This forms the creamy, spicy base of your dip where all the flavors begin to come together in harmony.
Step 2: Incorporate the Chicken and Cheese
Next, gently fold in the shredded rotisserie chicken and half of the Colby Jack cheese. The cheese inside the mix will melt down into a rich texture while the chicken adds hearty substance and texture to the dip.
Step 3: Prepare for the Instant Pot
Spoon your mixture into an Instant Pot-safe baking dish. Be sure to spread it out evenly. Then, sprinkle the remaining shredded cheese on top—this creates a gorgeously melted, golden crust once cooked.
Step 4: Cook in the Instant Pot
Place the trivet inside your Instant Pot, add the quarter cup of water, and carefully set the baking dish on the trivet. Seal the lid and cook on manual high pressure for 7 minutes. This method ensures even, gentle cooking, making the dip perfectly hot and bubbly.
Step 5: Natural Pressure Release
Allow the pressure to release naturally, which helps the dip finish cooking without drying out, keeping everything delectably moist and creamy.
Step 6: Ready to Serve
Once the lid is off, you’ll see the dip bubbling and the cheese on top melted to golden perfection. Give it a little stir if you like, or leave it as is to show off that melty cheese top.
How to Serve Instant Pot Buffalo Chicken Dip Recipe
Garnishes
Sprinkle some finely chopped fresh parsley or green onions on top to add a pop of color and freshness that brightens up the rich, spicy dip beautifully. A few extra dashes of hot sauce can also please those craving an extra kick.
Side Dishes
This dip pairs wonderfully with crunchy tortilla chips, crisp celery sticks, or crunchy crackers. You can even serve it alongside sliced cucumbers or carrot sticks to add a refreshing crunch and balance the heat.
Creative Ways to Present
For a fun twist, try serving this dip inside a hollowed-out round bread bowl or in small, individual ramekins for party guests. It also works brilliantly as a spread on sliders or toast points, turning your buffalo dip into a show-stopping snack.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and refrigerate. The dip will keep well for up to 3 days, and the flavors tend to deepen after sitting overnight.
Freezing
You can freeze this dip in a freezer-safe container for up to 2 months. Just make sure it’s completely cooled before freezing. When you want to enjoy it again, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the dip in the microwave or on the stovetop over low heat, stirring occasionally until it is thoroughly heated and creamy. Add a splash of water or sour cream if it seems too thick after reheating.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! Fresh chicken breast or thighs can be cooked and shredded before using. Just ensure the chicken is fully cooked before mixing it into the dip.
Can I make this dip without an Instant Pot?
Yes, you can bake it in the oven at 350°F (175°C) for about 20-25 minutes or until bubbly and golden on top, but the Instant Pot speeds up the process and keeps it extra moist.
What if I don’t like spicy food?
You can reduce the amount of hot sauce or swap it for a milder wing sauce to tone down the heat while keeping the flavor.
Can I substitute the Colby Jack cheese?
Definitely! Cheddar, Monterey Jack, or mozzarella will all work well and melt nicely to give that gooey topping.
Is this dip gluten-free?
Yes, all the ingredients in this Instant Pot Buffalo Chicken Dip Recipe are naturally gluten-free, but always double-check your hot sauce and crackers to be safe.
Final Thoughts
This Instant Pot Buffalo Chicken Dip Recipe is a total game changer for anyone who loves bold, comforting party food with minimal effort. Once you try it, you’ll see why it quickly becomes your go-to appetizer for gatherings big and small. So grab your ingredients, fire up that Instant Pot, and get ready to impress everyone with this creamy, spicy, cheesy masterpiece!
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
A creamy, spicy Instant Pot Buffalo Chicken Dip that’s perfect for game day or parties. This easy-to-make dip combines shredded rotisserie chicken, tangy Frank’s RedHot sauce, cream cheese, sour cream, and melty Colby Jack cheese, cooked quickly under pressure for a warm, flavorful appetizer.
Ingredients
Buffalo Chicken Dip Ingredients
- 2 cups shredded cooked rotisserie chicken
- 1/2 cup Frank’s RedHot Original Sauce
- 2 tsp garlic powder
- 1/4 cup water
- 8 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1 ½ cups shredded Colby Jack cheese
Instructions
- Combine Ingredients: In a medium bowl, mix together the cream cheese, Frank’s RedHot Original Sauce, sour cream, and garlic powder until smooth and well blended. Then stir in the shredded rotisserie chicken and ½ cup of the shredded Colby Jack cheese.
- Layer in Dish: Spoon the buffalo chicken mixture into an Instant Pot-safe baking dish. Evenly top the mixture with the remaining 1 cup of shredded Colby Jack cheese. Cover the dish tightly with aluminum foil.
- Pressure Cook: Place a trivet inside your Instant Pot and add 1/4 cup water to the bottom of the pot. Carefully set the covered baking dish on the trivet. Seal the lid and set the Instant Pot to manual high pressure for 7 minutes.
- Natural Release: After the cooking time, allow the pressure to release naturally before opening the lid. This ensures the dip finishes cooking gently and stays creamy.
- Serve: Remove the baking dish from the Instant Pot, uncover, and serve the buffalo chicken dip hot. It pairs perfectly with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- Use rotisserie chicken for convenience and great flavor.
- Make sure the cream cheese is softened to blend smoothly.
- Adjust the amount of hot sauce based on your preferred spice level.
- You can swap Colby Jack cheese for cheddar or Monterey Jack if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
