Frank’s RedHot Buffalo Chicken Dip in the Instant Pot Recipe
This Frank’s RedHot Buffalo Chicken Dip made in the Instant Pot is a creamy, spicy, and cheesy appetizer that’s easy to prepare and perfect for game days, parties, or casual snacking. Tender shredded chicken is cooked in a tangy buffalo sauce with ranch, cream cheese, and cheddar for a flavorful dip served best with chips or vegetables.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
Ingredients
Chicken and Sauce
- 1 pound boneless skinless chicken breast (16-20 ounces)
- ⅓ cup Frank’s RedHot Sauce
- 1 cup ranch dressing
Cheese Mix
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
To Serve
- Tortilla chips or crackers
- Blue cheese crumbles (optional)
- Green onions, chopped (optional)
- Parsley or chives for garnish (optional)
Instructions
- Cook the Chicken: Place 16-20 ounces of boneless skinless chicken breasts in the Instant Pot. In a separate bowl, mix ⅓ cup Frank’s RedHot Sauce and 1 cup ranch dressing, then pour this sauce mixture over the chicken evenly. Close the lid of the Instant Pot securely and seal the pressure valve. Cook on the high-pressure or meat setting for 15 minutes.
- Release the Pressure: After cooking, allow the Instant Pot to naturally release pressure for 10 minutes. Then carefully perform a quick release to release any remaining pressure before opening the lid.
- Shred the Chicken: Remove the cooked chicken breasts from the Instant Pot and shred them thoroughly using two forks or shredding claws, ensuring there are no large chunks remaining.
- Prepare the Cheese Mixture: Add 8 ounces of cream cheese and 2 cups of shredded cheddar cheese back into the Instant Pot with the remaining cooking liquid. Stir the mixture until smooth and well combined, warming the contents gently. Use the Sauté function briefly if necessary to melt the cheese thoroughly without burning.
- Combine Chicken and Cheese: Return the shredded chicken to the cheese mixture in the Instant Pot. Stir until the chicken is fully incorporated into the cheesy buffalo mixture and evenly coated.
- Garnish the Dip: Optionally, garnish the dip with freshly chopped parsley, crumbled blue cheese, sliced green onions, chives, or an extra drizzle of ranch dressing to enhance flavors and presentation.
- Serve: Serve the buffalo chicken dip warm alongside tortilla chips, crackers, crostini, or cut vegetables like celery sticks. It’s delicious eaten as a dip or directly by the spoonful.
Notes
- Use cooked chicken pounds between 16-20 ounces to ensure enough meat for the dip.
- If the dip is too thick after mixing, add a splash of milk or extra ranch to loosen the texture.
- This dip can be kept warm in the Instant Pot on the ‘Keep Warm’ setting before serving.
- For a spicier dip, add extra Frank’s RedHot Sauce or a pinch of cayenne pepper.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated gently in the microwave or stovetop.
