Go Back
–+ servings
a bowl of buffalo chicken chili with sour cream and carrots.
4.17 from 6 votes

Instant Pot Buffalo Chicken Chili

Quick and easy buffalo chicken chili is flavorful, packed with veggies, and ready in under an hour! Serve with our Greek yogurt blue cheese dressing for a little something extra.
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Fat 6
Carbs 70
Protein 41
Yield 6

Ingredients

  • 1 tablespoon olive oil
  • 1/2 yellow onion finely diced
  • 2 medium carrots finely diced
  • 2 medium celery stalks finely diced
  • 3 cloves garlic minced
  • 1/8 teaspoon salt
  • 28 oz. crushed tomatoes
  • 1/2 cup buffalo sauce we used Frank's Red Hot Sauce
  • 1 cup chicken broth*
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 lb. boneless skinless chicken breast
  • 15 oz. can pinto beans rinsed and drained
  • 15 oz. can white navy beans rinsed and drained
  • 15 oz. can sweet corn
  • 1 tablespoon maple syrup
  • 1/4 cup nonfat Greek yogurt

Instructions

  • Turn on your Instant Pot's sauté feature and add the olive oil. Once the oil is fragrant, add the onion, carrots, celery, garlic, and salt. Sauté veggies for 2 minutes and transfer them from the Instant Pot to a bowl.
    An instant pot filled with chopped veggies.
  • Turn off the Instant Pot sauté feature and add the crushed tomatoes, buffalo sauce, chicken broth, chili powder, cumin, and garlic powder. Mix well. Submerge the chicken breasts in the sauce and close the Instant Pot.
  • Seal the valve and turn the Instant Pot to manual > high pressure and set the timer to 8 minutes. It will take about 10 minutes for the Instant Pot to build enough pressure to start counting down from 8.
  • Once the timer goes off, open the valve to quick release the Instant Pot. Take the top off and transfer the chicken to a cutting board or plate. Use 2 forks to shred the cooked chicken breasts and add the shredded chicken back into the Instant Pot.
  • Add the cooked veggies, pinto beans, navy beans, sweet corn, and maple syrup. Stir to combine and turn on the sauté feature.
    a buffalo chicken chili Instant Pot.
  • Let the chili simmer for 5 minutes. Stir in the Greek yogurt.
    An Instant Pot full of buffalo chicken chili with a spoon in it.
  • Serve with green onion, fresh parsley, and our Greek Yogurt Blue Cheese Dressing.

Tips & Notes

  • Storage: Store chili in an airtight container in the refrigerator for up to 5 days.
  • Freezing Instructions: Let the buffalo chicken chili cool completely, transfer to a freezer-safe container, and freeze for up to 3 months
  • Broth: Feel free to add more chicken broth before serving to thin out the chili as needed.
  • Recipe Update: We updated the recipe on 1/4/21 to prevent the burn notice from happening.

Watch it

Nutrition Facts

Calories: 438kcal | Carbohydrates: 70g | Protein: 41g | Fat: 6g | Fiber: 5g | Sugar: 10g