Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts (fresh or frozen)
  • 1 cup (240ml) chicken broth (low sodium preferred)
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (240ml) ranch dressing (good quality – makes a difference!)
  • 1 cup (240ml) Buffalo wing sauce (Frank's RedHot is a classic choice)
  • 1 cup (115g) shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
  • 1/4 cup (30g) crumbled blue cheese (optional, but highly recommended for that authentic buffalo kick)
  • 2 tablespoons chopped green onions, for garnish (optional)

Instructions:

  1. Place chicken breasts in the Instant Pot and pour in the chicken broth.
  2. Secure the lid, ensuring the valve is set to sealing. Cook on high pressure for 10 minutes (12 minutes if using frozen chicken).
  3. Allow the Instant Pot to naturally release pressure for 5 minutes, then manually release any remaining pressure.
  4. Remove the chicken from the Instant Pot and shred it with two forks. Return the shredded chicken to the Instant Pot.
  5. Add the softened cream cheese and ranch dressing to the Instant Pot. Stir until well combined and the cream cheese is melted.
  6. Add the Buffalo wing sauce, cheddar cheese, and blue cheese (if using). Stir until the cheese is melted and the dip is smooth and creamy.
  7. Transfer the dip to a serving bowl and garnish with chopped green onions (if desired). Serve immediately with your favorite dippers.