Instant Pot Buffalo Chicken Dip

This Instant Pot Buffalo chicken dip is easy to make with frozen chicken breasts, Sriracha, ranch dressing, and cheese for a crowd-pleasing appetizer.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 243 Calories

Ingredients

• 8 ounces cream cheese
• 1 cup chicken broth
• 2 cups shredded Cheddar cheese
• 1 green onion, thinly sliced
• 1 tablespoon chile-garlic sauce
• 2 (8 ounce) frozen chicken breasts
• 0.5 cup ranch dressing
• 0.5 cup sriracha sauce

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.