Description

Cozy, reliable Buffalo Chicken Dip made entirely in the Instant Pot—raw chicken to creamy, cheesy, scoopable dip in one pot. Tangy heat + buttery richness + a touch of honey for balance. Perfect for game day, potlucks, or “dip dinner,” and it reheats like a dream.

Ingredients

1½ lb boneless skinless chicken breasts

½ cup water or chicken broth

½ tsp fine sea salt

6 Tbsp butter, cold

6 Tbsp hot sauce (Buffalo-style)

3 Tbsp honey

12 oz cream cheese, cut into chunks

Optional for serving/finish:

chopped parsley or scallions

crackers, sturdy chips, celery and carrot sticks

Cook Mode Prevent your screen from going dark

Instructions

1) Load the pot: Add chicken, water/broth, and salt to the Instant Pot. Place cold butter on top. Pour hot sauce and honey over everything.

2) Pressure cook: Seal and cook on High Pressure for 20 minutes (fresh) or 25 minutes (frozen). (Expect ~8–12 minutes to come to pressure.)

3) Natural release: Let pressure release naturally for about 15 minutes, then vent any remaining pressure.

4) Shred: Open lid and shred chicken directly in the pot with tongs or two forks.

5) Melt & mix: Add cream cheese chunks. Close lid and let sit on Keep Warm for 5–10 minutes to soften, then stir until glossy and creamy.

6) Adjust: Add more hot sauce for heat, or a splash of warm broth to loosen if needed. Let rest 5 minutes to thicken slightly.

7) Serve: Spoon into a bowl and top with parsley/scallions. Serve with chips, crackers, and veggies.

Notes

• Natural release is the key to juicy, easily shreddable chicken.

• Add cream cheese in chunks and let it soften before stirring to avoid unmelted bits.

• Dip thickens as it rests—judge final texture after 5–10 minutes.

• Gluten-free friendly: check hot sauce and broth labels.

• Storage: refrigerate 3–4 days; freeze up to 3 months. Reheat gently, stirring often.

Prep Time: 8 minutes
Cook Time: 45 minutes
Category: Appetizer, Dip
Method: Instant Pot (Pressure Cooker)
Cuisine: American