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Instant Pot Buffalo Chicken Jalapeno Dip

A quick and easy one-pot dip that's perfect for parties, adapted from Adventures of a Nurse. Note that cook time takes into account the amount of time it takes the pressure cooker to reach pressure. BEFORE YOU COOK THIS, PLEASE READ THE INSTRUCTION MANUAL THAT COMES WITH YOUR INSTANT POT/PRESSURE COOKER.
Course Appetizer
Cuisine American
Keyword buffalo chicken, instant pot
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 238 kcal
Author Diana


  • 2 medium-large boneless skinless chicken breasts just under 1 lb
  • 8 oz full-fat cream cheese
  • 1 stick salted butter
  • 7 tablespoons Frank's Red Hot sauce
  • 3 large jalapeƱos seeded and diced
  • 2 teaspoons garlic powder
  • 1/2 cup sour cream
  • 8 oz shredded Mexican blend cheese (can substitute a combination of Monterrey Jack and mild cheddar)


  1. Put all ingredients except for the shredded Mexican cheese into the Instant Pot (or another electric pressure cooker).
  2. Cook on high pressure for 15 minutes. When finished, (carefully) manually release the pressure.
  3. Remove the chicken breasts, and shred them well with two forks. Add them back into the pot.
  4. Add 8 oz shredded Mexican blend cheese, and stir to combine all of the ingredients.
  5. Serve the dip in a decorative bowl with tortilla chips on the side.