Get ready to win the party with the ultimate crowd-pleasing appetizer! This Instant Pot Chicken Ranch Dip is a ridiculously delicious blend of spicy, tangy, and cheesy flavors that comes together in just 20 minutes. It’s the perfect warm, gooey, and satisfying dip for game days, potlucks, or any gathering. Let the pressure cooker do all the work while you get ready for the compliments to roll in!
Ingredients
• 1 cup (240 ml) Hot Sauce
• 1 lb (450g) Chicken Breasts, skinless and boneless
• 1/2 cup (113g) Butter
• 2 cups (16 oz / 450g) Cheddar Cheese, shredded
• 1 (1 oz / 28g) packet Ranch Seasoning
• 1 (8 oz / 226g) block Cream Cheese, softened
• Pinch of Black Pepper
Instructions
1. Directions
2. Combine : Place the chicken breasts, hot sauce, pepper, cream cheese, ranch seasoning, and butter into the inner pot of your Instant Pot.
3. Pressure Cook: Secure the lid, set the steam release valve to ‘Sealing’, and cook on HIGH pressure for 15 minutes.
4. Release Pressure: Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position.
5. Shred the Chicken: Once the pin drops, open the lid. Use two forks to easily shred the tender chicken directly in the pot amongst the sauces.
6. Melt the Cheese: Immediately stir in the shredded cheddar cheese until it is completely melted, smooth, and gloriously gooey.
7. Serve Warm: Transfer the dip to a serving bowl and enjoy immediately with your favorite chips, crackers, or veggies!
Nutritional Information
• Nutrition Per Serving
• Calories: 220
• Total Fats: 32g
• Net Carbs: 3g
• Protein: 23g
• Fiber: 0.3g
Pro Tips
• For the smoothest, meltiest dip, shred your own cheddar cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• Easily adjust the spice level by using a mild, medium, or extra hot buffalo-style sauce to suit your preference.
• Serve this versatile dip with tortilla chips, celery sticks, bell pepper strips, pork rinds, or sturdy crackers.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
FAQ
Q: Can I make this chicken ranch dip in a slow cooker instead
A: Yes, you can adapt this recipe for a slow cooker. Combine all ingredients except the cheddar cheese and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is fully cooked. Shred the chicken directly in the pot, then stir in the cheddar cheese until melted and smooth.
Q: How can I make this dip less spicy
A: To control the heat level, simply use a milder hot sauce or buffalo-style sauce. You can also reduce the amount of hot sauce and substitute it with a little chicken broth to ensure there is enough liquid for the Instant Pot to come to pressure.
Q: What should I serve with this cheesy chicken dip
A: This versatile dip is perfect with a variety of dippers. For a classic game day appetizer, serve it with tortilla chips, sturdy crackers, or Fritos. For a low-carb or keto-friendly option, pair it with celery sticks, bell pepper strips, or pork rinds.
Q: How do I store and reheat leftover dip
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the dip gently in the microwave, stirring every 30 seconds, or on the stovetop over low heat until it’s warm and creamy again.
