Quick Facts
Time: 53 minutes • Yield: ~16 servings • Skill: Easy • Method: Pressure cooker, one-pot • Diet: Gluten-free friendly with label checks; contains dairy
Want variations? Try our weeknight-ready Buffalo Chicken Dip recipes next.
Introduction
Buffalo Chicken Dip is the fast track to a crowd-pleasing spread when you’ve got minutes, not hours. With the Instant Pot, you pressure cook chicken until it shreds effortlessly, then fold in cream cheese for a thick, clingy dip that stands up to crackers and veggies. The flavor is classic: tangy hot sauce mellowed by butter, rounded by a touch of sweetness, and finished ultra-creamy. If you’ve been underwhelmed by thin or grainy dips, this method fixes it with precise timing and a simple finish. It’s ideal for watch parties, office potlucks, and easy appetizers before dinner—reliable, repeatable, and low-mess.
Why You’ll Love It
- Weeknight-easy: Set times—no hovering, no splitting sauce.
- Flexible: Mild to hot, with easy swaps based on your pantry.
- Balanced flavor: Tangy, creamy, and just-right heat.
- Great leftovers: Perfect in wraps, on baked potatoes, or spooned over rice.
Ingredients
Equipment
Method
- Place chicken, water or broth, and salt into the Instant Pot. Add cold butter, then pour hot sauce and honey over top.
- Seal the lid and cook on High Pressure: 20 minutes for fresh chicken, 25 minutes if frozen.
- Let the pressure release naturally for about 15 minutes, then open the lid.
- Use tongs to shred the chicken directly in the pot until evenly pulled.
- Add cubed cream cheese and close the lid (on Keep Warm) for 5–10 minutes to soften.
- Stir until the dip is glossy and smooth. Taste and adjust heat or salt if needed.
- Serve as-is or transfer to a shallow dish and broil with cheddar until bubbly. Garnish with herbs. Enjoy with crackers or veggies.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1½ lb boneless skinless chicken breasts
- ½ cup water or chicken broth
- ½ tsp fine sea salt
- 6 Tbsp butter
- 6 Tbsp Buffalo-style hot sauce
- 3 Tbsp honey
- 12 oz cream cheese, cubed
- Optional for topping/serving: shredded cheddar, parsley, green onion; crackers, chips, celery, carrots
What each ingredient does:
Chicken: hearty body and texture.
Liquid: pressure-cooking medium and silk.
Salt: foundational seasoning.
Butter: smooths edges and adds sheen.
Hot sauce: the Buffalo signature.
Honey: balances acidity.
Cream cheese: creamy structure.
Cheddar/herbs: extra richness and color.
Pro tip: If your hot sauce is very thick, add it after pressure cooking so the pot reaches pressure quickly and evenly.
Substitutions & Swaps
- Aromatics: ½ tsp each garlic and onion powder stirred in with cream cheese.
- Protein: Boneless thighs or precooked shredded chicken both work.
- Dairy tweaks: Sub half the cream cheese with thick yogurt for tangier, lighter results.
- Heat swing: Go mild and let guests add more heat at the table.
- Budget/time: Use pre-shredded rotisserie chicken—skip the pressure step and gently warm with sauce and cream cheese.
For more ideas that fit your pantry, browse our easy hot-and-cold Dip Recipes.
Equipment Notes
A 6-quart Instant Pot-style cooker works best. Use tongs for shredding, a silicone spatula for scraping the pot cleanly, and an oven-safe dish if you want to broil extra cheese on top. Keep utensils gentle if your pot has a nonstick lining.
Step-by-Step
- Assemble: Chicken + water/broth + salt into the pot. Add cold butter; pour hot sauce and honey over top.
- Cook: Seal and set High Pressure—20 minutes fresh chicken, 25 minutes frozen.
- Release: Natural release ~15 minutes (protects texture), then open.
- Shred: Use tongs to break the chicken into shreds in the pot.
- Cream: Add cream cheese; close the lid on Keep Warm 5–10 minutes to soften.
- Combine: Stir until glossy and smooth. Adjust heat and salt to taste.
- Finish: Serve as-is or transfer to a shallow dish and broil with cheddar until bubbly.
Doneness cues: Chicken shreds easily; dip coats a chip without pooling.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook chicken and sauce a day early; chill. Rewarm and fold in cream cheese before serving.
- Fridge: 3–4 days in a sealed container.
- Freeze: Up to 3 months. Thaw in the fridge; stir in a spoon of broth if needed.
- Reheat: Low heat on the stove, or microwave at 50% power with pauses to stir. A squeeze of lemon brightens after reheating.
How to Lighten / Make It Creamy
- Lighten: Swap one-third of the cream cheese with Greek yogurt; add a handful of finely diced celery for crunch and volume.
- Creamier: Blend ½ cup of hot dip until silky, then stir back in; or add a splash of evaporated milk off heat. Temper dairy to avoid curdling.
Toppings, Garnishes & Finishes
- Crunch: Buttery crumbs or crushed crackers baked on top.
- Fresh: Scallions, parsley, or celery leaf confetti.
- Tang/Heat: Lemon squeeze or extra hot sauce drizzle.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pile next to toasted baguette rounds, pita chips, sturdy crackers, and crisp veggies. For drinks, bright and bubbly is best—citrus spritzers, light beers, or a crisp white.
Scaling the Recipe
For a double batch, keep pressure time the same and use ¾ cup total thin liquid if your cooker is 8-quart. For a half batch, same pressure time; watch thickening as it rests. Spread big batches in two shallow dishes for faster cooling and easy serving.
Nutrition & Dietary Notes
Protein-forward thanks to chicken; dairy contributes richness and calcium. If avoiding gluten, confirm your hot sauce and broth are gluten-free. For lighter macros, reduce cream cheese and bump up veggies.
Troubleshooting
- Too salty: Add a spoonful of yogurt or cream cheese; brighten with lemon.
- Too mild: Pinch of salt + more hot sauce + fresh herbs.
- Too thin: Simmer a few minutes on Sauté or add a little more cream cheese.
- Dry/shreddy: Fold in warm broth and a pat of butter.
FAQs
Can I make this with frozen chicken? Yes—25 minutes on High, then natural release.
Is ranch required? Not here. The cream cheese and hot sauce carry it; add a little ranch if you love that flavor.
Can I bake it after? Definitely—spread in a dish, top with cheese, bake at 400°F until bubbly.
Is it very spicy? Start moderate; you can always add heat at the end.
How long does it keep? 3–4 days chilled; reheat gently.
Variations
- Lemony Herb: Stir in lemon zest and finish with chopped parsley and dill.
- Spicy Chipotle: Mix in minced chipotle and a touch of honey; garnish with green onion.
- Creamy Parmesan: Fold in grated Parmesan and broil until spotted brown.
Chef Notes / Test Kitchen Tips
Letting the pot naturally release keeps the meat succulent and shreddable. Add softening time for cream cheese with the lid on Keep Warm—stirring only after it melts ensures a silky finish. Expect the dip to set up a bit as it sits; judge final thickness after resting.
Conclusion
Creamy, tangy, and ready when you are, this Instant Pot Buffalo Chicken Dip belongs in every game-day rotation. Make it once and you’ll keep the ingredients on standby. Remember: it keeps up to four days—if you have any left.
Planning a full spread? Pair this with a few game-day Appetizer Recipes and you’re set.
