If all you have is frozen chicken breasts, it’s simple to prepare this Instant Pot Buffalo chicken dip. They are quickly cooked in broth for only 30 minutes in a pressure cooker, then shredded and mixed with cheese, cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to make a delectable Buffalo dip. There are also instructions for thawed chicken.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
Ingredients
- 2 (8 ounce) frozen chicken breasts
- 1 cup chicken broth
- 8 ounces cream cheese
- ½ cup sriracha sauce
- ½ cup ranch dressing
- 1 tablespoon chile-garlic sauce (Optional)
- 2 cups shredded Cheddar cheese
- 1 green onion, thinly sliced
Instructions
- Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
- Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.
- You can cook thawed chicken breasts by setting the timer for 15 minutes at high pressure and using the quick-release method.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 9 g |
| Sodium | 819 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
It was okay, I felt like the chicken needed to be doubled.
this is really easy and perfect when you swap out blue cheese dressing for the ranch and Frank’s Red Hot for Siracha. We like it a little milder so I used about 2/3 cup of Frank’s and 1/3 cup of reserved broth.
Great recipe! Thank you! because we really like spicy, I made a couple of additions. I tripled the garlic chili sauce and added garlic buffalo sauce to the mix. This recipe is fantastic!
It was very good! Cut back on siracchia and my husband liked it better!
i used my instant pot and covered the chicken with water instead of chicken broth. When done i retained .5 cup of water for the dip and drained the rest. Shredded the chicken, put aside while i heated the rest of the ingredients, added the water and chicken back in, waited for everything to melt/blend and left it no warm for serving.
Easy and delicious
Very good and easy
Made it like the recipe and I would make it again!
Just okay. I added lime juice to give it some punch and did not use the liquid like the previous review did I think adding some jalapeños or onion would do the recipe justice
My husband and I loved this recipe. I added two things (smoked paprika and salt). I am going to make it again, however, there needs to be an adjustment for the amount of liquid because it was too soupy. I think after the chicken is taken out, I will either boil out some of the liquid or pour it into a cup and add if needed to get the right texture.