Buffalo Ranch Chicken Dip


  • 1 1/2 lbs boneless, skinless chicken breast
  • 1/4 cup Water
  • 1 cup Frank's RedHot
  • 1 1 oz package ranch seasoning mix
  • 4 tbsp butter
  • 8 oz cream cheese
  • 1 cup shredded cheddar-jack cheese
  • Additional Buffalo hot sauce
  • Add chicken pieces, water and Frank's RedHot to the pot and stir to coat.
  • Sprinkle ranch dip over the top, then dot with butter--do not stir.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred thoroughly (a hand mixer works great for this job).
  • Return chicken to pot along with softened cream cheese and shredded cheeses. Stir until well blended, returning to SAUTE mode as needed.
  • Serve hot garnished with a swirl of additional hot sauce alongside chips, sliced baguette or veggies.
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