Frank's RedHot Buffalo Chicken Dip in the Instant Pot
This buffalo chicken dip is creamy, cheesy, and loaded with the bold flavor of Frank’s RedHot and ranch. Made in the Instant Pot with shredded chicken, it’s an easy, gluten-free appetizer that’s ready in minutes.
Equipment
Ingredients
- 1 pound boneless skinless chicken breast
- ⅓ cups Frank's RedHot Sauce
- 1 cups ranch dressing
- 8 ounces cream cheese
- 2 cups cheddar cheese
- Tortilla chips or crackers
- blue cheese crumble
- green onions chopped
Instructions
- Place 16-20 ounces of boneless skinless chicken breasts in the Instant Pot. Mix the RedHot Sauce and ranch, pour over chicken. Close the lid, seal the valve, and cook for 15 minutes on the high or meat setting.
- Allow the pressure to release naturally for 10 minutes, then quick release the rest.
- Remove the chicken from the Instant Pot and shred.
- Add the cream cheese and shredded cheddar to the pot and stir until the mixture is smooth. (If necessary, you can turn on the Sauté function, but you probably won't need to.)
- Add the shredded chicken back to the cheese mixture and stir until well combined.
- Garnish with parsley, blue cheese crumbles, sliced green onions or chives, or a drizzle of ranch salad dressing.
- Serve with tortilla chips, crackers, crostini, or cut up vegetables such as celery sticks. Or do like my kids do and just eat it with a spoon.
Notes
We use homemade ranch dressing from this recipe.
We almost always double this recipe.
You can make the dip more authentic by using blue cheese dressing in place of the ranch dressing and blue cheese crumbles in place of half of the cheddar cheese.
Nutrition
Calories: 381kcal | Carbohydrates: 5g | Protein: 22g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1009mg | Potassium: 326mg | Fiber: 1g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 1mg
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