Buffalo Chicken Dip

Name: Buffalo Chicken Dip (Pressure Cooker)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 large boneless, skinless chicken breasts (about 2 lbs); 1/2 cup chicken broth; 2 tbsp ranch seasoning mix; 2 tbsp spicy ranch seasoning mix; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp seasoned salt; 1 cup buffalo wing sauce; 16 oz cream cheese, softened; 3/4 cup ranch dressing; 2 cups shredded Colby Jack cheese; 2 tbsp sour cream; 2 tbsp spicy buffalo sauce

Buffalo chicken dip is a creamy, cheesy appetizer made with shredded pressure-cooked chicken, buffalo sauce, and ranch seasoning. It's a crowd-pleasing party dip that comes together quickly in an Instant Pot.

🌍American 🏷️Buffalo chicken dip 🏷️Dip 🏷️Appetizer 🏷️Game-day Party-food

🏷️

🏷️Pressure-cooker

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TikTok

Total

22 min

Servings

8

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

4 large boneless, skinless chicken breasts (about 2 lbs)
1/2 cup chicken broth
2 tbsp ranch seasoning mix
2 tbsp spicy ranch seasoning mix
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt
1 cup buffalo wing sauce
16 oz cream cheese, softened
3/4 cup ranch dressing
2 cups shredded Colby Jack cheese
2 tbsp sour creamoptional
2 tbsp spicy buffalo sauceoptional

13 Ingredients

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Instructions

1
Place the chicken breasts in the inner pot of a pressure cooker.
2
Pour in just enough chicken broth to cover the bottom of the pot.
3
Season the chicken generously with ranch seasoning, spicy ranch seasoning, garlic powder, onion powder, and seasoned salt.
4
Pour the buffalo wing sauce over the seasoned chicken.
5
Secure the lid, and cook on manual high pressure for 7 minutes.
6
Once the cooking cycle is complete, let the pressure release naturally for 5 minutes (on the 'keep warm' setting), then perform a quick release for any remaining steam.
7
Carefully remove the cooked chicken from the pot and place it in a separate bowl. Shred the chicken using a hand mixer.
8
Return the shredded chicken to the pressure cooker with the cooking liquid.
9
Add the cream cheese, ranch dressing, and shredded cheese to the pot.
10
Stir everything together until the cream cheese and shredded cheese are fully melted and the dip is well combined.
11
Taste the dip and adjust if needed. For extra creaminess and flavor, add more ranch dressing, a spoonful of sour cream, and a bit of spicier buffalo sauce.
12
Stir again until smooth and serve warm.

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Tips & Notes

Pro tips

Shred the chicken directly in the pressure cooker using two forks while it's still warm for faster, easier shredding.
Soften the cream cheese at room temperature before mixing to avoid lumps and ensure a smooth, creamy dip.
Taste the dip before serving and adjust buffalo sauce or seasonings—ranch seasoning intensity varies by brand.
Transfer to a slow cooker or warming dish to keep the dip at serving temperature without drying it out.

Substitutions

Spicy ranch seasoning mix → extra buffalo sauce or hot sauce (adds more heat, skip the second seasoning packet)
Cream cheese → sour cream mixed with softened butter (lighter texture, tangier flavor)
Ranch dressing → blue cheese dressing (bolder, tangier taste, classic buffalo pairing)

Storage & make-ahead

Store cooled dip in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven covered until warmed through.

Equipment

pressure cooker (Instant Pot or similar)

Common Questions

Can I make this buffalo chicken dip without a pressure cooker?

Yes. Boil the chicken breasts in broth for 12–15 minutes until cooked through, then shred and mix with the remaining ingredients in a slow cooker or baking dish on low heat until melted and combined.

How spicy is this buffalo chicken dip?

The heat level depends on your buffalo wing sauce brand. Start with 3/4 cup sauce and add more to taste. Spicy ranch seasoning adds mild heat; use regular ranch if you prefer less spice.

Can I prepare this dip ahead of time?

Yes. Assemble the dip (without heating) in a baking dish up to 24 hours ahead, cover, and refrigerate. Bake at 350°F for 20–25 minutes until hot and bubbly before serving.