If you are craving a crowd-pleasing appetizer that delivers bold flavor and creamy texture, this Instant Pot Buffalo Chicken Dip Recipe is an absolute game changer. Combining tender shredded chicken, a spicy kick from Frank’s RedHot, and the richness of cream cheese and sour cream, it’s an irresistibly smooth dip that comes together in just minutes using your Instant Pot. Whether you’re hosting a game day party or just want a comforting snack, this dip brings the perfect blend of heat and cheese every single time.
Ingredients You’ll Need
These simple ingredients are the stars behind the magic in the Instant Pot Buffalo Chicken Dip Recipe. Each one contributes an essential element—creaminess, spice, or melty texture—that makes this dip so addictive and comforting.
- 2 cups shredded cooked rotisserie chicken: Provides tender, flavorful protein and the perfect texture for a dip.
- 1/2 cup Frank’s RedHot Original Sauce: Adds signature buffalo wing heat without overpowering the dish.
- 2 tsp garlic powder: Brings a subtle aromatic depth that balances the spice.
- 1/4 cup water: Keeps the dip moist and helps it cook evenly in the Instant Pot.
- 8 ounces cream cheese (room temperature): The creamy base that delivers that luscious, smooth mouthfeel.
- 1/2 cup sour cream: Enhances the dip’s richness and adds a slight tanginess.
- 1 ½ cups shredded Colby Jack cheese: Melts beautifully for gooey, cheesy goodness on top and inside.
How to Make Instant Pot Buffalo Chicken Dip Recipe
Step 1: Mix the creamy base and chicken
Start by combining the cream cheese, Frank’s RedHot Original Sauce, sour cream, and garlic powder in a medium bowl. Mixing these together until smooth ensures your dip has a perfectly creamy foundation. Next, fold in the shredded rotisserie chicken and half of the shredded Colby Jack cheese. This step balances the spicy, tangy, and cheesy elements all in one bowl.
Step 2: Prepare the baking dish
Spoon the mixture into an Instant Pot-safe baking dish, spreading it evenly. Then, top the surface with the remaining Colby Jack cheese. This layer will melt and brown during cooking, giving the dip an irresistible golden crust. Covering the dish with foil traps heat and moisture, ensuring everything cooks tender and melty.
Step 3: Set up your Instant Pot
Place the metal trivet inside the Instant Pot and pour 1/4 cup water into the bottom of the pot. Carefully position the baking dish on the trivet so it’s elevated above the water. Sealing the lid and setting the Instant Pot to manual high pressure for 7 minutes cooks the dip perfectly without drying it out.
Step 4: Natural pressure release
Once the cooking time is done, let the pressure release naturally. This slow release of steam continues to gently cook the dip and keeps the texture creamy without curdling the cheese or drying out the chicken.
Step 5: Serve it hot and melty
Remove the baking dish carefully, peel back the foil, and get ready for a dip that’s bubbling with cheesy, spicy goodness. Serve warm for the best experience, and watch how quickly it disappears!
How to Serve Instant Pot Buffalo Chicken Dip Recipe
Garnishes
Toppings elevate this dip and add extra layers of flavor and color. A sprinkle of freshly chopped green onions or parsley brings brightness and a pop of freshness. If you love a little cool contrast, dollops of ranch or blue cheese dressing are exceptional alongside the heat.
Side Dishes
This dip pairs wonderfully with crunchy dippers like tortilla chips, sturdy crackers, or crisp vegetable sticks such as celery and carrot sticks. The variety in textures makes each bite exciting and satisfying while keeping things balanced.
Creative Ways to Present
For a festive touch, you can serve this in a hollowed-out bread bowl or even inside baked potatoes for a fun twist. Mini mason jars make adorable individual servings for parties, and it can also be spread generously on toasted baguette slices to elevate your snack game effortlessly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that might be tough!), store them in an airtight container in the refrigerator. The dip holds well for up to 3-4 days, making it easy to enjoy again without any loss of flavor or texture.
Freezing
You can freeze the dip for up to two months. Just pop it in a freezer-safe container and thaw in the fridge overnight before reheating. Freezing is a great option if you want to prep ahead for game day or a quick snack fix later on.
Reheating
To reheat, transfer the dip to an oven-safe dish and warm it at 350°F until hot and bubbly, about 15-20 minutes. Alternatively, microwave it in short bursts, stirring in between to ensure even heating and retain that creamy consistency.
FAQs
Can I use chicken breast instead of rotisserie chicken?
Absolutely! Cooked shredded chicken breast works just as well. Just be sure to season it lightly or use your favorite buffalo sauce for maximum flavor.
Is there a way to make this dip less spicy?
Yes, simply reduce the amount of Frank’s RedHot or substitute with a milder hot sauce. You can also balance heat with extra sour cream to mellow the spice.
Can I make this dip without an Instant Pot?
Definitely. You can bake it in a conventional oven at 350°F for 20-25 minutes until hot and bubbly. The Instant Pot just speeds up the process while keeping it extra moist.
What kind of cheese can I substitute for Colby Jack?
Cheddar, Monterey Jack, or mozzarella all make excellent alternatives depending on your preferred flavor and meltiness.
Can I prepare this dip ahead of time?
Yes! Mix all the ingredients and store the mixture covered in the fridge for up to 24 hours before cooking it in the Instant Pot. It’s a great way to save time on the day of your party.
Final Thoughts
This Instant Pot Buffalo Chicken Dip Recipe quickly becomes your go-to when you want a spicy, creamy appetizer that’s effortless yet packed with flavor. It’s perfect for impressing guests or simply indulging in something comforting at home. Give it a try and enjoy the amazing combination of cheesy, spicy, and savory notes that only this dip can deliver!
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 parties or game day. Made with tender shredded rotisserie chicken, zesty Frank’s RedHot sauce, and melty Colby Jack cheese, it comes together quickly in the Instant Pot for a warm, crowd-pleasing dip that’s easy to serve with chips or veggies.
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, divided
Instructions
- Mix the base: In a medium bowl, combine the cream cheese, Frank’s RedHot sauce, sour cream, and garlic powder. Mix thoroughly until the mixture is smooth and well blended. Then fold in the shredded rotisserie chicken along with half of the shredded Colby Jack cheese.
- Prepare for cooking: Transfer the creamy chicken mixture into an Instant Pot-safe baking dish. Sprinkle the remaining Colby Jack cheese evenly over the top. Cover the dish tightly with aluminum foil to prevent water from getting in.
- Set up the Instant Pot: Place the trivet inside the Instant Pot and pour the 1/4 cup water into the bottom of the pot. Carefully place the covered baking dish onto the trivet.
- Pressure cook: Seal the Instant Pot lid and set it to manual high pressure for 7 minutes. This will heat the dip through and melt the cheese to a perfect gooey consistency.
- Release pressure and serve: Allow the pressure to release naturally to keep the dip creamy and prevent splattering. Carefully remove the baking dish, uncover, and serve the buffalo chicken dip hot with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- Using room temperature cream cheese helps the mixture blend smoothly without lumps.
- If you prefer a milder dip, reduce the hot sauce to 1/4 cup.
- For extra flavor, add chopped green onions or a sprinkle of paprika on top before serving.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the microwave or oven.
