This Instant Pot Buffalo Chicken Dip is a super quick and easy recipe that’s perfect for parties or really, any time! Can easily be made gluten-free and keto.
I had to google if the Super Bowl is happening this year. That’s how much I care about football.
But I do like Super Bowl recipes! Because that’s just party food, right?
This Instant Pot Buffalo chicken dip is a quick, fuss-free recipe that will keep your oven free for other recipes, like these Chocolate Football Cupcakes.
It’s basically just hot sauce, cheese and chicken. What’s not to love about that?
Other than the nutritional info. If you want a much healthier option, check out my Buffalo White Bean Quinoa Bites.
Ranch or not
This recipe calls for ranch seasoning mix. You can use store-bought, make homemade ranch seasoning, or you can use 1 teaspoon garlic powder + 1 teaspoon dried parsley flakes.
The garlic and parsley version is really delicious, so don’t feel like you need to buy anything special for the homemade seasoning if you don’t have all the ingredients.
But I wouldn’t recommend just omitting all the seasoning. It needs a little something!
And if you love ranch, check out this Vegan Ranch Dip! It looks great.
If you want to use leftover rotisserie chicken in place of the chicken breast, then skip step 9, where you combine all the ingredients together in the Instant Pot.
And if you want something a bit different, try these Buffalo Chicken Burgers!
The hot sauce
I used Frank’s Red Hot Sauce, but you can use whatever brand you want. If you need this dip to be gluten-free, keto, etc., make sure to use a compliant brand.
There’s 1/4 cup of optional flour in this recipe. If you omit it (and you go with a keto ranch seasoning option, like the garlic + parsley route and use Frank’s Red Hot Sauce), then this recipe is keto and grain-free!
The flour just makes it thicker. So if you omit it, it’ll of course be thinner than what you see in the photos. The photos don’t really show just how thick it is, but it’s really thick!
I haven’t tried any alternatives to all-purpose flour, so I’m not sure if they’d work. I would recommend a gluten-free 1:1 baking blend if you want to try.
You can use whatever combination of cheese you’d like. Mozzarella makes for a great cheese pull, but you’ll get the most flavor with Monterey Jack and cheddar. So that’s definitely what I recommend!
Blue cheese is another great addition to the buffalo flavor, but I know a lot of people don’t like it. It’s great without it, so don’t worry about finding a sub.
If you’re dairy-free, I wouldn’t recommend this recipe. Try this delicious-looking dairy-free 7 layer dip instead!
What is Buffalo chicken, anyway?
Buffalo chicken wings have become the favored beer joint snack for bar patrons and football fans since the 1980s, but its history, although short, has many roads all leading back to Buffalo, New York.
At the intersection of Main and North streets stands the Anchor Bar, the first documented origin of the now famous Buffalo chicken wing saga.
In 1964, co-owner Teressa Bellissimo deep-fried some chicken wings and smothered them in a buttery yet, spicy, orange finger-staining, cayenne pepper sauce as a late-night snack for her son and his friends.
It was an instant hit, and it was put on the menu of the restaurant the next day.
Some family members have different origin stories, but it all ends with the spicy appetizer that would blaze across the county and become synonymous with beer and football.
However it happened, we’re glad it did because now we all have a reason to grab a bite and cheers like we’re all huddled together at the bar. As they say on their website, “This year we pledge to have more fun!”
What are you all making for the Super Bowl? I’d love to hear what your favorites are! Here are some of my ideas:
And in the mood for some more buffalo-flavored goodness? Try these Buffalo Tater Tots!
Instant Pot Buffalo Chicken Dip
- 3 tablespoons butter
- 1 cup hot sauce
- 1 pound boneless skinless chicken breast
- 2 tablespoons ranch seasoning mix or 1 teaspoon garlic powder + 1 teaspoon dried parsley flakes
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
- ½ cup blue cheese crumbles
- up to ¼ cup all-purpose flour, optional (do not use for GF or keto)
- 1 cup cheddar or Monterey jack, optional
- parsley or green onions
- Turn on the Instant Pot to Saute-normal.
- Add the butter to the pot and stir until melted.
- Stir in the hot sauce.
- Add the chicken, stir to coat in hot sauce, and sprinkle the ranch seasoning over the top.
- Put on the lid and make sure the valve is in the sealing position.
- Cook for 12 minutes using Pressure Cook-manual.
- When the timer goes off, do a manual release by switching the valve to the venting position. Watch out for steam and splatter!
- Take out the chicken and shred it into small pieces.
- Return the chicken to the pot and add the cheeses.
- Turn on the saute function again and stir until the cheese has melted.
- If you want your dip to be extra thick and creamy, add up to 1/4 cup of flour. Stir about 3-5 minutes or until it's thickened.
- If you want a thick layer of cheese on the dip, sprinkle an extra cup of cheddar or Monterey jack on top and set it to Pressure Cook-manual for 2 minutes. Do a manual release.
- Garnish with parsley or green onions, if desired.
- This dip can be kept warm using the Keep Warm setting on the Instant Pot for up to one hour. Serve with crackers, tortilla chips, toasted baguette, or crudites. Store any leftover dip in an airtight container in the refrigerator for up to two days.