TheInstant Potcooks the chicken to just the right texturenot mushy, but easy to shred.

Reheat the dip, and broil the top once you arrive at the party.

And don’t forget to bring plenty of dippers!

Southern Living - Instant Pot Buffalo Chicken Dip

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(Times, instructions, and options may vary according to cooker brand or model.)

Stir together hot sauce and ranch in a small bowl, pour over chicken.

Turn steam release handle to SEALING position.

chicken breasts in a slow cooker with buffalo sauce poured on top

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Select MANUAL PRESSURE COOK setting.

Select HIGH pressure for 15 minutes.

(It will take 5 to 10 minutes for cooker to come up to pressure before cooking begins.)

shredded buffalo chicken on a plate

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This will take 2 to 5 minutes.

Remove lid from cooker.

Transfer chicken to a plate, and shred with 2 forks.

melted cheese mixture in instant pot crock

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Return shredded chicken to cheese mixture, stirring until combined.

Transfer chicken mixture into a 2-quart baking dish; sprinkle with blue cheese and remaining 1/2 cup Cheddar cheese.

Broil dip:

Broil until cheese is melted and mixture is bubbly, 2 to 3 minutes.

shredded chicken stirred into cheese sauce for buffalo chicken dip

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Let cool 5 minutes before serving.

Serve with chips, celery, and/or carrots.

To make this dip ahead, prepare through Step 2 up to one day in advance, and chill.

instant pot buffalo chicken dip in a dish ready to be broiled

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Reheat and broil before serving.

Place next to othereasy dipsor acharcuterie boardfor a spread that’s sure to garner lots of compliments.

Frequently Asked Questions

Freezing is not recommended for this dip.

instant pot buffalo chicken dip with potato chips

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The texture may become chalky when frozen and defrosted.

Then proceed with the recipe as directed.

This dip should be refrigerated after two hours in keeping with food safety procedures.

ingredients for buffalo chicken dip including raw chicken breasts, hot sauce, and cream cheese

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instant pot buffalo chicken dip after broiling the cheese

Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall