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top down view of the completed instant pot buffalo chicken dip

Instant Pot Buffalo Chicken Dip

This spicy, creamy dip is loaded with chicken and cooks up in just minutes
5 from 5 votes
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Course: Appetizer, Snack
Cuisine: American, Western
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 10
Calories: 234kcal


  • 1 Pound (453g) chicken breast Boneless and skinless
  • 1 Cup (120g) cream cheese
  • Cup (75ml) hot sauce If following Keto diet, use a sugar-free version
  • ½ Cup (118ml) ranch dressing If following Keto diet, use a sugar-free version
  • 1 Cup (235g) cheddar cheese


  • Place the chicken, cream cheese, hot sauce, and ranch into the Instant Pot. Close the lid, turn the valve to the sealing position, and set to manual pressure / high pressure for 5 minutes.
  • When done perform a quick pressure release (QPR) and open the lid. Use two forks to shred the chicken.
  • Add in the cheddar cheese and stir until incorporated.
  • Serve and enjoy!



  • If using frozen chicken, increase the cooking time to 10 minutes at high pressure.
  • Want bubbly cheese on top? Scoop the dip into an oven-safe dish and pop it under the broiler in your oven until the cheese starts to bubble.
  • There are 7 Blue Plan SmartPoints in one serving of this.


Calories: 234kcal | Carbohydrates: 2g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 538mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 1mg