If you are searching for a crowd-pleasing snack that brings together creamy, spicy, and cheesy flavors in a flash, this Instant Pot Buffalo Chicken Dip Recipe is absolutely your new go-to. Bursting with the tangy kick of Frank’s RedHot sauce, tender shredded chicken, and melty cheese, this dip is not only quick to make but also irresistibly addictive. Whether you’re hosting a game day party or simply craving a flavorful treat, this recipe guarantees plenty of smiles and second helpings.
Ingredients You’ll Need
One of the best parts about this Instant Pot Buffalo Chicken Dip Recipe is how straightforward and simple the ingredients are, yet each plays a crucial role in building those bold, comforting flavors. From the creamy richness to the zesty heat and gooey cheese, every component comes together perfectly.
- 2 cups shredded cooked rotisserie chicken: Pre-cooked for convenience, it adds tender, juicy texture and protein.
- 1/2 cup Frank’s RedHot Original Sauce: The signature tangy heat that defines buffalo flavor.
- 2 tsp garlic powder: For a subtle savory depth that elevates the dip.
- 1/4 cup water: Helps keep the mixture perfectly moist and easy to blend.
- 8 ounces cream cheese (room temperature): The creamy foundation that makes the dip luxuriously smooth.
- 1/2 cup sour cream: Adds a tangy creaminess for balanced richness.
- 1 ½ cups shredded Colby Jack cheese: Melts beautifully for gooey, cheesy layers on top and inside.
How to Make Instant Pot Buffalo Chicken Dip Recipe
Step 1: Combine the Creamy Base
Start by mixing the cream cheese, Frank’s RedHot sauce, sour cream, and garlic powder in a medium bowl until everything is well blended and smooth. This combination is what gives the dip its luscious texture and that perfect spicy-savory balance you crave.
Step 2: Add the Chicken and Cheese
Next, gently fold in the shredded rotisserie chicken and half of the shredded Colby Jack cheese. This step starts layering in the heartiness and cheesy goodness, ensuring every bite has a perfect mix of buffalo heat and cheesy comfort.
Step 3: Layer it in Your Instant Pot Dish
Transfer the dip mixture into an Instant Pot-safe baking dish, spreading it evenly. Sprinkle the remaining Colby Jack cheese on top, covering the dip with a gooey cheesy blanket that will melt to perfection.
Step 4: Pressure Cook to Perfection
Place a trivet inside your Instant Pot and pour in water to create the necessary steam. Set the baking dish on the trivet, seal the lid, and cook on manual high pressure for 7 minutes. This quick pressure cooking melds the flavors and melts the cheese into a dreamy, bubbly dip.
Step 5: Let the Pressure Release Naturally
Once the cooking time is up, allow the pressure to release naturally. This gentle finish prevents the dip from breaking apart or drying out, keeping it irresistibly creamy and smooth.
How to Serve Instant Pot Buffalo Chicken Dip Recipe
Garnishes
To add a fresh, crunchy contrast to your creamy, spicy dip, consider topping it with chopped green onions or fresh parsley. A sprinkle of extra shredded cheese or a few crumbled crispy bacon bits can also elevate each bite with an irresistible burst of flavor and texture.
Side Dishes
Nothing complements this Instant Pot Buffalo Chicken Dip Recipe better than crunchy tortilla chips, crisp celery sticks, or colorful bell pepper strips. These dippers offer the perfect vehicle for scooping up the rich dip, balancing heat and creaminess with fresh crunch.
Creative Ways to Present
Looking to impress at your next gathering? Serve this dip in a hollowed-out bread bowl or mini bell pepper halves for a fun twist. You can also portion it into individual ramekins for easy serving and a touch of elegance that makes guests feel extra special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, no worries! Transfer them to an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the dip even tastier the next day.
Freezing
This Instant Pot Buffalo Chicken Dip Recipe freezes well. Place it in a freezer-safe container and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the microwave or oven until warmed through. Stir occasionally to maintain smooth, creamy consistency and avoid overheating, which can cause the cheese to separate.
FAQs
Can I use frozen chicken for this dip?
Yes, just be sure to thaw the chicken completely and drain any excess liquid before using to avoid watery dip.
Can I make this dip spicier?
Definitely! Increase the amount of Frank’s RedHot sauce or add a dash of cayenne pepper to amp up the heat to your liking.
Is cream cheese necessary or can it be substituted?
Cream cheese is essential for that ultra-creamy texture. While you could try mascarpone or a softer cheese, the consistency and tang will differ.
Can I prepare this dip without an Instant Pot?
Absolutely. You can bake it in the oven at 350°F for about 20 minutes or until bubbly and heated through, though the Instant Pot makes it faster and fuss-free.
What if I don’t have Colby Jack cheese?
Cheddar, Monterey Jack, or a blend of your favorite melty cheeses can be used as substitutes to keep the gooey, cheesy goodness.
Final Thoughts
Making this Instant Pot Buffalo Chicken Dip Recipe is like opening the door to endless flavor fun and convenience all rolled into one creamy, spicy bowl. It’s perfect for sharing, for parties, or for treating yourself on any day that calls for a little extra comfort. Trust me, once you try it, this will become a staple recipe you reach for again and again. So go ahead, dive into that melty, buffalo-powered goodness and watch how quickly it disappears!
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 appetizer perfect for game day or parties. Made with tender shredded rotisserie chicken, cream cheese, sour cream, Frank’s RedHot sauce, garlic powder, and plenty of melted Colby Jack cheese, it’s a flavorful dip that comes together quickly and cooks under pressure for a perfectly gooey texture.
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, mix together the cream cheese, Frank’s RedHot Original Sauce, sour cream, and garlic powder until well blended. Then stir in the shredded cooked 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, spreading it evenly. Sprinkle the remaining 1 cup of Colby Jack cheese evenly over the top. Cover the dish tightly with foil.
- Prepare Instant Pot: Place the metal trivet inside the Instant Pot and pour in 1/4 cup water to create steam for pressure cooking.
- Pressure Cook: Set the covered dish on the trivet inside the Instant Pot. Seal the Instant Pot lid securely and set to manual high pressure for 7 minutes to heat through and melt the cheese.
- Natural Release: When cooking time finishes, allow the Instant Pot to release pressure naturally for about 10 minutes before carefully removing the lid to avoid splatter.
- Serve Hot: Carefully remove the baking dish from the Instant Pot, uncover, and serve the dip hot with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- Use room temperature cream cheese to ensure easy mixing and a smooth dip texture.
- Rotisserie chicken saves time, but you can substitute with any cooked shredded chicken.
- Adjust the amount of hot sauce if you prefer milder or spicier dip.
- Ensure the dish used fits inside your Instant Pot and is suitable for pressure cooking.
- Natural pressure release helps prevent splatter and achieves ideal dip consistency.
