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
Scale
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.
