Instant Pot Buffalo Chicken Dip
This spicy, cheesy Buffalo Chicken dip will be a crowd pleaser for sure! It comes together quickly and easily, and can be made ahead of time.
It’s fall, which is important for one of three reasons:
(A) It’s fall!
(B) Pumpkin and apple everything – all day, every day!
(C) It’s college football season!
Today, it is important for reason (C). It is college football season, aka Iowa Hawkeye Football Season! Because, that’s the most important Big 10 team, obvs.
And if you think differently, just don’t say it out loud. I’ll still allow you at my table.
Just kidding. Say it out loud. There are some really good teams out there – and even if your team isn’t so good, I respect you for sticking with them through the tough times. I’m a Hawkeye fan; we understand tough times. Ha.
But, college football season calls for Saturdays spent either at the stadium or at home in front of the tv. And if you’re in front of the tv, no matter what team you’re supporting, you’re going to need some good munchies. Something to munch on in celebration when it goes well. Something to stuff in your mouth when it’s not going well and you’re trying to keep your words to yourself because your child is playing on the floor in front of you. Not that I have any experience with that. Obviously.
This Instant Pot Buffalo Chicken Dip is everything you could want in a gametime snack. It’s cheesy, creamy, hot, spicy, and not really all that good for you. But, because there’s chicken in it, you can call it dinner for everyone and not have to leave the living room to make food for anyone. Because I can’t be missing the best touchdown of the game to make you people some dinner!! Not that I have any experience with that. Obviously.
It’s also ready in about 20 minutes, which is important when your team is playing at 11am. Or anytime, really. Because I’d rather be done cooking and able to enjoy the rest of the day, any day.
Spicy, creamy, cheese dip ready in under 20 minutes - perfect for a game day snack!
- 2 lb boneless, skinless chicken breasts, cut in half
- 1 bottle (12 oz) wing sauce, any brand
- 3/4 c. ranch dressing
- 1 1/2 c. shredded cheddar cheese
- 2 tbsp. butter
- 4 oz. cream cheese, softened
- 3/4 c. sour cream or plain Greek yogurt
- tortilla chips, veggies or pita chips for dipping
Pour 1/2 bottle wing sauce and 2 tbsp. water in bottom of instant pot. Place chicken on top. Pour remaining sauce on top of chicken.
Close and seal lid. Cook on 'manual' for 12 minutes. Quick release pressure.
Use hand mixer or two forks to shred chicken in bottom of pot. Turn pot to saute. Add ranch, butter, and cream cheese to pot. Stir gently until melted and combined.
Add sour cream and cheddar cheese. Stir until smooth and melted.
Serve with tortilla chips, veggies and/or pita chips for dipping.
You may also like: