Instant Pot Buffalo Ranch Chicken Dip

Appetizer

This buffalo chicken dip is made with spicy buffalo sauce, tender shredded chicken, savory ranch seasoning and gooey, creamy cheese. It’s perfect for those who like a little heat!

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Cheesy, creamy and packed with flavor, I love how this Buffalo Ranch Chicken Dip wows my guests, but takes only minutes to make! The Instant Pot (get yours here: https://amzn.to/2QlkaDf) makes it all possible.

When it comes to party dips, there are so many options for dip-ables! Pair this delicious dip with sliced baguettes, crackers, celery, carrots or other veggies to make a beautiful display for your party table.

This delicious dip is a true crowd-pleaser and tastes just like buffalo wings dipped in ranch dressing. It’s a one-pot wonder with all the flavors you love.

Buffalo Ranch Chicken Dip wows my guests, but takes only minutes to make!

Ingredients:

  • 1 1/2 lbs boneless, skinless chicken breast, cut into 6 pieces
  • 1/4 cup water
  • 1 cup Buffalo-style hot sauce
  • 1 1 oz package ranch seasoning mix
  • 4 tbsp butter, cut into 4-6 pieces
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar-jack cheese
  • Additional Buffalo hot sauce for garnish

Instructions:

  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  2. Sprinkle ranch dip over the top, then dot with butter–do not stir.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Carefully remove the chicken from the pot to a cutting board and shred thoroughly (a hand mixer works great for this job).
  7. Return chicken to pot along with softened cream cheese and shredded cheeses. Stir until well blended, returning to SAUTE mode as needed.
  8. Serve hot garnished with a swirl of additional hot sauce alongside chips, sliced baguette or veggies.

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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