Go Back
–+ servings
Amanda Patel

Buffalo Chicken Dip made ultra-creamy in the Instant Pot — with shredded chicken, hot sauce, and cream cheese. A one-pot, no-fuss party favorite perfect for game day, office potlucks, or a quick appetizer fix.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 45 minutes
Total Time 53 minutes
Servings: 16 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts
  • 0.5 cup water or chicken broth
  • 0.5 tsp fine sea salt
  • 6 tbsp butter
  • 6 tbsp Buffalo-style hot sauce
  • 3 tbsp honey
  • 12 oz cream cheese, cubed
  • shredded cheddar (optional, for topping)
  • chopped parsley or green onion (optional garnish)
  • crackers, chips, celery, carrots (for serving)

Equipment

  • 6-quart Instant Pot
  • tongs for shredding chicken
  • silicone spatula for stirring and scraping
  • oven-safe dish optional for broiling

Method
 

  1. Place chicken, water or broth, and salt into the Instant Pot. Add cold butter, then pour hot sauce and honey over top.
  2. Seal the lid and cook on High Pressure: 20 minutes for fresh chicken, 25 minutes if frozen.
  3. Let the pressure release naturally for about 15 minutes, then open the lid.
  4. Use tongs to shred the chicken directly in the pot until evenly pulled.
  5. Add cubed cream cheese and close the lid (on Keep Warm) for 5–10 minutes to soften.
  6. Stir until the dip is glossy and smooth. Taste and adjust heat or salt if needed.
  7. Serve as-is or transfer to a shallow dish and broil with cheddar until bubbly. Garnish with herbs. Enjoy with crackers or veggies.

Nutrition

Calories: 180kcalCarbohydrates: 3gProtein: 14gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 60mgSodium: 370mgPotassium: 190mgSugar: 2gVitamin A: 420IUCalcium: 40mgIron: 0.5mg

Notes

To lighten it, substitute some cream cheese with Greek yogurt or add diced celery. For extra creaminess, blend part of the dip and stir back in. Garnish with scallions, parsley, or crushed crackers. Store up to 4 days in the fridge, or freeze up to 3 months.

Tried this recipe?

Let us know how it was!