Buffalo Chicken Chili
This Instant Pot Buffalo Chicken Chili is the ultimate cozy, flavor-packed meal—loaded with tender chicken, a super creamy "sauce", and that signature buffalo kick.
Servings: 8 servings
Calories: 214kcal
Ingredients
- 2 lbs chicken breast
- 1 tbsp olive oil
- 1 onion chopped
- 3 stalks celery chopped
- 1 large jalapeno chopped
- 5 garlic cloves chopped
- ½ tsp onion powder
- ½ tsp chili powder
- ¼ tsp salt
- 2 cans chickpeas drained, and rinsed
- 2 cups frozen corn
- 1 can fire roasted diced tomatoes
- 1 can mild green chili
- 1 cup chicken stock
- ½ cup buffalo sauce
- 1 block cream cheese
Toppings (optional)
- blue cheese
- sour cream
- scallions
- avocado
Instructions
- Sauté the aromatics: Set the Instant Pot to Sauté and add the olive oil. Once warm, add the onion, celery, jalapeño, garlic, onion powder, chili powder, and salt. Cook for about 4 minutes, stirring occasionally, until the onion begins to soften and everything is fragrant.1 tbsp olive oil, 1 onion, 3 stalks celery, 1 large jalapeno, 5 garlic cloves, ½ tsp onion powder, ½ tsp chili powder, ¼ tsp salt
- Add remaining ingredients + pressure cook: Add the chickpeas, corn, fire-roasted diced tomatoes, mild green chiles, chicken stock, and buffalo sauce. Stir to combine, then nestle the chicken into the liquid.2 cans chickpeas, 2 cups frozen corn, 1 can fire roasted diced tomatoes, 1 can mild green chili , 1 cup chicken stock, ½ cup buffalo sauce, 2 lbs chicken breast
- Secure the lid and cook on Manual/High Pressure for:6 minutes for thin chicken tenders 8–10 minutes for thicker chicken breasts (7 minutes was perfect for thinner chicken breasts)
- Quick release: Once the cooking time is complete, carefully perform a quick release. Open the lid once the pressure has fully released.
- Remove and shred the chicken: Transfer the chicken to a bowl or cutting board and shred.Tip: For the easiest shredding, place the warm chicken in a stand mixer fitted with the paddle attachment and mix on low for 15–20 seconds. (Two forks work just fine too.)
- Make it creamy: Add the cream cheese to the hot chili and stir until fully melted and incorporated.1 block cream cheese
- Add chicken back + adjust consistency: Return the shredded chicken to the pot and stir well to combine. If the chili feels thicker than you’d like, add an extra splash of chicken stock until it reaches your desired consistency.
- Serve: Ladle into bowls and top with sour cream, blue cheese crumbles, sliced scallions, jalapeños, or any toppings you love.blue cheese, sour cream, scallions, avocado
Notes
**Nutrition Facts do not include toppings
Chicken cook time matters
Cooking time depends on the thickness of your chicken. Thin breasts or tenders will be done in 6–7 minutes, while thicker breasts may need 8–10 minutes. Meal prep friendly
This chili reheats beautifully and tastes even better the next day. Store in the fridge for up to 4–5 days or freeze for longer storage.
Cooking time depends on the thickness of your chicken. Thin breasts or tenders will be done in 6–7 minutes, while thicker breasts may need 8–10 minutes. Meal prep friendly
This chili reheats beautifully and tastes even better the next day. Store in the fridge for up to 4–5 days or freeze for longer storage.
Nutrition
Serving: 1 serving | Calories: 214kcal | Carbohydrates: 15g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 770mg | Potassium: 642mg | Fiber: 2g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg
