Instant Pot Buffalo Chicken Dip

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Sundays are my favorite days! I know, weird right? There's nothing I love more than relaxing, watching some football, and enjoying snacks throughout the day. No need to make big meals, dips are perfect!

When you're thinking about dips to make, it's important to make something that you don't need to reheat, and that will keep for a long time. This dip is perfect! The Instant Pot will keep the Buffalo Chicken Dip warm for as long as you need, while you enjoy the game and your guests!

Don't forget to check out these other dips that are so delicious!

• Instant Pot Hummus
• Spinach and Artichoke Dip
• Roasted Garlic and Eggplant Dip
• Baked Clam Dip
• Sweet and Spicy Cranberry Jalapeno Dip
• Whipped Feta Dip With Honey

• It's a crowd pleaser! Originally created by Frank's Red Hot, buffalo chicken dip is a hit wherever it's served!
• The Instant Pot does all the hard work! No need to babysit the chicken when you are cooking it, the Instant Pot cooks the chicken until it's cooked to perfection.
• It is perfect on an appetizer table! Make this Buffalo chicken dip and set the Instant Pot to "Keep Warm", and you'll be able to keep this dip warm for hours while you watch the big game!

• Chicken Breast- 1 large chicken breast, or one pound.
• Hot Sauce- Your favorite variety. Frank's is classic, but Texas Pete's works as well.
• Ranch- to give this dip tang.
• Cream Cheese- to make the dip creamy.
• Cheese- Shredded cheddar is classic, but Colby Jack, Monterey Jack, or white cheddar would all be delicious.

• Instant Pot
• Oven Safe Dish
• Measuring Cups
• Cutting Board
• Cheese Grater

1. Add the chicken and ½ cup of water to the Instant Pot.
2. Cover the Instant Pot and set to "High" pressure for 20 minutes (30 minutes if your chicken is frozen).
3. After the cooking is completed, release the pressure.
4. Take the chicken out of the Instant Pot and place it on a cutting board. Shred the chicken into small pieces.
5. Discard the liquid left in the Instant Pot.
6. Place the Instant Pot insert back in the Instant Pot.
7. Turn the Instant Pot on "Sauté".
8. Add the cream cheese, ranch, and hot sauce to the Instant Pot. Stir until melted.
9. Add the chicken and cheddar back into the Instant Pot and stir until completely combined.
10. Optional step- Transfer the dip to an oven safe baking dish and top with more cheddar. Bake for 10 minutes until the cheese is melted. Serve!

This dip tastes delicious on tortilla chips, a sturdy cracker, carrots or celery. Make your own baked tortilla chips for a healthier option instead of the traditional fried options. Pita chips hold up well to this dip if you don't have any tortilla chips.

To make Instant Pot Buffalo Chicken Dip in advance, put the dip together completely. Allow it to cool and place it in an airtight container. Keep the dip in the refrigerator until you are ready to use it.

When you are ready to serve it, place it back in the Instant Pot and set the Instant Pot to "keep warm". You could also place the dip in an oven safe baking dish, top it with shredded cheese, and bake for 10-15 minutes until the cheese is melted.

This dip can be made up to 4 days in advance. When ready to serve, reheat the dip in the Instant Pot or a slow cooker.

If you want to use canned chicken, there's no need to use the Instant Pot. The chicken in the can is already cooked, so you could add the ingredients to a slow cooker or a pan to mix everything together and heat it up.

Low fat cream cheese tends to have more water in it and a chemical taste. When you're making a dip like this, go with the good stuff and use the full fat cream cheese.

Yes! If you only have frozen chicken, no problem! Increase the cooking time to 30 minutes and you'll have perfect chicken ready to be shred when the cooking process is completed.

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