Instant Pot buffalo chicken chili is a hearty chili loaded with minced chicken, beans and lots of colorful veggies and the flavorful and spicy buffalo wing sauce! Last week was school winter break for us and both my children were home. For the first time in many years we decided to stay local and we were so lucky with beautiful spring like weather. We caught up on a lot of sleep, reading, movies and it was also a perfect week to work on more amazing Instant Pot recipes. I love my Instant Pot IP-DUO60 so much that I finally went ahead and partnered with the makers of Instant Pot to bring it to you at discounted price. So go ahead and check out my brand new page – Sharing My Love of The Instant and order yours today!
My 13 year old son Aum, has been very busy this year with several activities and I barely get to spend time with him in the kitchen. So last week I took the opportunity to cook with with him and I am so glad we did it. He was reluctant to start but got SO into it and couldn’t believe how easy it was to cook dinner in instapot! I think the Instant Pot took away his fear of cooking and by the end of it my younger son wanted to cook another dish together!
As always, I made sure we had ALL the ingredients ready before we started the Instant Pot . You can always change up the ingredients. Add more or less buffalo sauce and skip jalapeños if you are not into a spicy chili!
And here is Aum cooking away the yummiest buffalo chicken chili in the Instant Pot: https://www.youtube.com/watch?v=4Z7aq9y5HNo
Note: Once the chili is ready, you may want to keep it on sauté mode without the lid to bring the chili to your desired consistency. You can also reduce the chicken broth to 1 cup for a thicker chili and add more broth after the chili is ready to adjust the consistency.
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- 1 tablespoon olive oil
- 1 small onion chopped
- 2 stalks of celery chopped
- 2 plum tomatoes diced
- 2 carrots peeled and chopped
- 4 garlic cloves minced
- 1 jalapeno diced optional, add for spicier chili
- 1 15-ounce can black beans (rinsed and drained)
- 1 cup frozen sweet corn
- 1 pound minced chicken
- 3/4 cup Frank's Red Hot Buffalo Wing Sauce
- 1-½ cups chicken broth
- 2 tablespoons tomato paste
- ½ teaspoon kosher salt
- 1/4 cup chopped scallions for garnish
- 1/2 cup shredded mexican cheese
Turn the Instant Pot to Saute mode and heat olive oil. Add onions, celery, tomatoes, carrots, garlic, jalapenos. Mix well. Add beans, corn mix well. Add minced chicken, buffalo sauce and chicken broth. Add tomato paste and salt.
Close the Instant Pot lid with pressure value to sealing. Cook on manual/pressure cook for 8 mins followed by Quick Release. Garnish with chopped scallions and mexican cheese. Serve with tortilla chips.
Once the chili is ready, you may want to keep it on sauté mode without the lid to bring the chili to your desired consistency. You can also reduce the chicken broth to 1 cup for a thicker chili and add more broth after the chili is ready to adjust the consistency.
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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.