One of my favorite go-to party dips is Buffalo Chicken Dip. Why do I love Buffalo Chicken Dip for parties so much? Basically you can serve Buffalo Chicken Dip as a spread across crostini pieces, dunk in with corn chips, crunch on celery sticks scooped with the dip, and more.
To eliminate the use of my oven, I have been cooking Buffalo Chicken Dip in my Instant Pot. Fear not, if you don’t own an Instant Pot (get one), but you can also use this recipe with a basic electric pressure cooker! Holidays, parties, and entertaining just got easier!
Through the use of minimal ingredients and one kitchen perfect appliance, the Instant Pot, you will rediscover a dip to share over and over again! Use my recipe as a springboard, and you can sub in different meats or seafood to create the same great dip! Ready? Let’s create Instant Pot Buffalo Chicken Dip and lavishly live food out loud!
Instant Pot Buffalo Chicken Dip
Just to be totally upfront and honest, I make this dip 2 different ways, and I will share images of both ways. If you don’t mind the cheese or a bit of mess on the bottom of the pot liner at the end, I will tell you to make it with the cheese while cooking.
However if you are a ‘I don’t want a mess after I cook’ well, I got you covered too! The thing is, the liner can soak, and everything will come off, so if you consider this you may prefer my messier method! Powdered Ranch Dressing can be used, but you are going to have to add the ingredient I will share in my recipe, so keep reading. Also, consider using canned chicken, it is so much easier, in my opinion!
2 Tablespoons of Olive Oil
8 ounces of cream cheese cut into cubes (can go right from fridge to pot)
1/4- 1/2 C of Hot Sauce (all about how hot you like your food!)
12.5 ounce Can Chicken Breast Meat drained
Green Onion topped and chopped for final presentation
2 Tablespoons of Sour Cream (this is for the dry ranch packet)
1 package of Ranch Mix (the entire contents, yes!)
In a medium mixing bowl, combine drained chicken meat, and hot sauce. Use the tines of fork to break apart and then mix thoroughly. Next add in ranch and sour cream and mix well again.
Next add in cream cheese and use Saute for about 3 -4 minutes to soften the cheese and then turn off saute.
It’s time to add in the chicken mixture (here are the methods you can use, with the cheese). If you don’t mind letting the liner soak, add your cheese to the top of the mixture. Now program manual – Pressure Cooker and 5 minutes.
Add in chicken mixture, cook for Pressure Cooker 5 Minutes and immediately release. Transfer mixture to mixing bowl and stir in cheese while piping hot. when you take it out, add in the cheese or add it in while it is sitting in the liner and then immediately transfer and stir to a bowl. This will create less sticky messes in the liner, but this is not how I prefer to do it!
The cheese will mix and melt. The liner will not have a mess.
Either method yields this!
To Be Honest.. I love the messy method better and I also add in more cheese when it comes out of the pot too. Serve with nacho chips, veggies or bread. Chill any leftovers!