Imagine you’re at a tailgate party with the crisp fall air biting at your cheeks, and all you can think about is digging into something warm and spicy. That’s where this Instant Pot Buffalo Chicken Dip comes in—it’s like a cozy blanket for your taste buds. Whether you’re a football fanatic or just love a good snack, this dip is as essential to game day as the cheering crowd.
Steps
- Place the chicken breasts in the Instant Pot and drizzle them with hot wing sauce and water. Avoid stirring the mixture and arrange the butter evenly over the chicken.
- Secure the lid, set the vent to the Sealing position, and select the PRESSURE COOK function for 10 minutes. Allow the pot to build up pressure, then cook for the designated time.
- Once cooking is complete, perform a quick release or wait for a 10-minute natural release before doing a quick release. Open the lid and add the cream cheese and ranch dressing.
- Use a hand mixer to shred the chicken and blend it with the added ingredients until smooth. Alternatively, shred the chicken with forks, return it to the pot, and mix well with the ranch and cream cheese for a creamy texture.
- Transfer the chicken dip to an oven-proof dish and sprinkle with shredded cheddar and mozzarella cheese. Bake at 400 degrees Fahrenheit for about 10 minutes or until the cheese is melted and bubbly.
- Serve the cheesy Buffalo chicken dip with crusty or toasted bread. This dip is too hearty for thin chips.
Ingredients
- 3 large boneless, skinless chicken breasts
- 1 bottle (12 ounces) hot wing sauce, such as Franks
- 2 tablespoons water
- 3 tablespoons butter
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
FAQ
- How long does it take to make Instant Pot Buffalo Chicken Dip?
- The dip can be made in just a few minutes using an Instant Pot. The pressure cooker takes a few minutes to pressurize, cooks the chicken in 10 minutes, and then you’re ready to mix in the other ingredients.
- Can I make this dip ahead of time?
- While the Instant Pot Buffalo Chicken Dip is quick to prepare, you can make it in advance. Simply prepare the dip and store it in the refrigerator. When you’re ready to serve, reheat it and add the shredded cheese topping if desired.
- What kind of cheese works best in this recipe?
- The recipe calls for both shredded cheddar and mozzarella cheese. These cheeses melt well and add a creamy texture and cheesy flavor to the dip.
- How can I make the dip thicker?
- For a thicker consistency, you can remove some of the cooking liquid before shredding the chicken. This will help achieve a richer, denser dip.
- What should I serve with the Buffalo Chicken Dip?
- This dip pairs well with crusty bread or toasted bread rounds. It’s best to use sturdy bread options as lighter chips may not hold up well with the thick, cheesy dip.
Tips
- For a thicker consistency, consider removing some of the cooking liquid before shredding the chicken.
- To enhance the cheesy flavor, transfer the dip to an oven-safe dish, sprinkle with additional shredded cheese, and bake until the cheese is melted and bubbling.
- Use sturdy bread or toasted bread rounds for dipping, as regular chips may not hold up well with the thick consistency of the dip.
- Consider using a hand mixer to shred the chicken directly in the Instant Pot for convenience and to save time.
Equipment
- Instant Pot (electric pressure cooker)
- Hand mixer
- Oven-safe casserole dish
