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Buffalo Chicken Dip Pressure Cooker Recipe

This creamy, spicy buffalo chicken dip comes together quick in your pressure cooker and is perfect for game day or any casual gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 20 people
Calories 285 kcal

Equipment

  • 1 Pressure Cooker Electric

Ingredients
  

Main Ingredients

  • 2 cans chunk chicken 10 oz each, drained
  • ¾ cup hot pepper sauce like Frank’s RedHot
  • 2 packages cream cheese 8 oz each, softened
  • 1 cup ranch dressing
  • 1 ½ cups shredded cheddar cheese sharp or mild
  • 1 bunch celery cut into 4-inch sticks
  • 1 box chicken-flavored crackers

Instructions
 

Preparation Steps

  • Drain the canned chicken well to prevent a watery dip.
  • Add chicken and hot pepper sauce to the pressure cooker. Stir to coat evenly.
  • Close the lid, ensure the float valve is down, and set to high pressure for 5 minutes.
  • Quick release pressure. Open the lid and stir in cream cheese and ranch dressing until melted and combined.
  • Sprinkle cheddar cheese on top, close lid without cooking, and let sit on warm until cheese melts. Serve with celery and crackers.

Notes

For less spice, use more ranch or cream cheese. If cream cheese isn't softened, cube it for quicker melting. Store leftovers in fridge and reheat gently. Freeze if storing longer.