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Instant Pot Buffalo Chicken Dip

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5 from 3 reviews

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes (plus 10 minute NPR)
  • Total Time: 15 minutes
  • Yield: 8-10 servings 1x


A seriously addictive, 3-ingredient buffalo chicken dip made in your electric pressure cooker. A perfect party food!


  • 2 lbs boneless, skinless chicken breast halves
  • 1 cup chicken broth
  • 1 (8 oz) brick of cream cheese
  • 1/4 cup to 1/2 cup Franks Hot Sauce or other hot sauce of your choice


  1. Place chicken in bottom of Instant Pot. Add in the chicken broth.
  2. Cover and secure the lid. Make sure valve is set to sealing. Set the manual button (or pressure cook button) to 10 minutes. Let the pressure release naturally for at least 10 minutes and the move the valve to venting.
  3. Remove the lid. Remove the chicken and place it on a cutting board. Shred the chicken. Discard the juices inside the Instant Pot.
  4. Put shredded chicken back into the Instant Pot. Stir in the cream cheese and your desired amount of hot sauce. Turn the Instant Pot to the saute function and stir until the cream cheese is melted. Turn the Instant Pot to the warm setting. This will keep the dip warm until you’re ready to eat it.
  5. Serve dip with chips, crackers or veggies and enjoy!


I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Dip
  • Method: Instant Pot