This Buffalo ranch chicken dip is a little more 'juicy' than a traditional dip with cheese, but the flavor is rich and layered! If you like, finish in an oven-safe dish to thicken and get crispy edges.


Recipe Summary

35 mins
45 mins
10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For Dipping:


Instructions Checklist
  • Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot®). Add onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred chicken using 2 forks.

  • Select saute setting and stir in 1/4 cup nutritional yeast. Simmer for 5 minutes. Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.

  • Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.

Cook's Notes:

If you like to finish the Buffalo ranch chicken dip in the oven, preheat the oven to 400 degrees F (200 degrees C). Transfer Instant Pot(R) contents after cooking to an oven-safe baking dish and bake until mixture has thickened and edges are crispy, about 15 minutes.

You can replace the coconut milk with 1/4 cup of mayonnaise or cream cheese.

Nutrition Facts

367 calories; protein 41.6g; carbohydrates 7.7g; fat 18.5g; cholesterol 121.5mg; sodium 621.4mg. Full Nutrition