Description
This Instant Pot Buffalo Chicken Dip is a creamy, spicy appetizer perfect for game days and parties. Made with shredded rotisserie chicken, Frank’s RedHot sauce, cream cheese, sour cream, and gooey melted Colby Jack cheese, this dip is cooked quickly under pressure for a warm, cheesy delight that pairs perfectly with chips, crackers, or veggies.
Ingredients
Scale
Buffalo Chicken Dip Ingredients
- 2 cups shredded cooked rotisserie chicken
- 1/2 cup Frank’s RedHot Original Sauce
- 2 tsp garlic powder
- 1/4 cup water
- 8 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1 ½ cups shredded Colby Jack cheese, divided
Instructions
- Combine Ingredients: In a medium bowl, mix together the cream cheese, Frank’s RedHot Original Sauce, sour cream, and garlic powder until well blended. Stir in the shredded rotisserie chicken and ½ cup of the shredded Colby Jack cheese.
- Layer in Dish: Spoon the mixture into an Instant Pot-safe baking dish. Evenly top with the remaining 1 cup of shredded Colby Jack cheese. Cover the dish tightly with foil to prevent condensation from dripping into the dip during cooking.
- Pressure Cook: Place the trivet inside the Instant Pot and add 1/4 cup of water to the bottom of the pot. Set the baking dish on the trivet. Seal the Instant Pot lid and set to cook on manual high pressure for 7 minutes.
- Natural Release: After cooking, allow the Instant Pot to naturally release pressure to finish cooking gently, about 10 minutes. Carefully remove the lid once the pressure has fully released.
- Serve: Serve the dip hot directly from the baking dish with your favorite dippers like tortilla chips, crackers, or fresh vegetables.
Notes
- Use room temperature cream cheese for easier mixing and creamier texture.
- Adjust the amount of Frank’s RedHot sauce based on your spice preference.
- Make sure to use an Instant Pot-safe dish that fits inside your pot.
- Natural pressure release helps keep the dip creamy and prevents splattering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or Instant Pot.
