Here is one of our family’s favorite dishes. You can use it as a Buffalo dip or use it as shredded chicken and serve on a bun or you can eat it both ways. We make this a couple times a week as our son, Isaiah, loves to take this to lunch as a sandwich.
Instant Pot Buffalo Chicken Ranch Dip
This is so easy and you can even make it with frozen chicken, will just need to cook a bit longer. Add chicken, butter, ranch dip, cream cheese, and your favorite hot sauce. Cook and then add cheese and it is ready to serve.
Our favorite hot sauce is the Sweet Baby Ray’s Sauce, but you could use Frank’s Red Hot Sauce or any other. We only use 8 oz of cheese, but I know some like it more cheesy. If that is the case, be sure to use 16 oz.
This is perfect for families on the go that need a quick meal. I love it that you can use it as a snack or actually make up shredded chicken sandwiches and serve with french fries and BAM – you have a meal 🙂 This is truly one of our kids’ favorite meals/snacks.
- 2-3 Boneless, skinless chicken breasts
- 2 Tbsp Ranch drip or 1 packet ranch dip
- 1 cup Buffalo Hot Sauce
- 1 stick butter
- 8 oz cream cheese
- 8-16 oz cheddar cheese
- Place chicken, cream cheese, ranch dip, butter, and hot sauce in your instant pot.
- Cook on manual high pressure for 15 minutes – if chicken is frozen – do 20 minutes
- When finished, use the quick pressure release.
- Take out chicken and shred with 2 forks
- Stir in cheddar cheese – 8-16 oz
- Serve warm with tortilla chips or on a bun 🙂
We love to serve this with saltine crackers and a side salad – YUMMY 🙂
Here are some other awesome things about pressure cooker meals:
- Reduces cooking time by 70%.
- Make sure you stay out of the way of the steam when you release the pressure.
- Less dirty dishes, because it is all prepared in the same pan.
- 2-3 Boneless, skinless chicken breasts
- 2 Tbsp Ranch drip or 1 packet ranch dip
- 1 cup Buffalo Hot Sauce
- 1 stick butter
- 8 oz cream cheese
- 8-16 oz cheddar cheese
- Place chicken, cream cheese, ranch dip, butter, and hot sauce in your instant pot.
- Cook on manual high pressure for 15 minutes - if chicken is frozen - do 20 minutes
- When finished, use the quick pressure release.
- Take out chicken and shred with 2 forks
- Stir in cheddar cheese - 8-16 oz
- Serve warm with tortilla chips or on a bun 🙂
- This can be served as a snack with tortilla chips or as a shredded chicken sandwich on a bun. Either way it is absolutely DELICIOUS 🙂
Have you used an instant pot or pressure cooker? Please share your thoughts in a comments below!
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