Instant Pot buffalo chicken chili is a hearty, wholesome chili cooked with ground chicken, beans, and lots of veggies in the flavorful and spicy buffalo wing sauce.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
Note: The original recipe posted in Mar 2017 has been updated with detailed step by step photos.
This lip-smacking Buffalo chicken chili is perfect to warm you up on the cold fall and winter days. It is sure to impress your guests at a superbowl party or potluck dinner. And if you love the spicy tangy flavors of buffalo sauce, try my air fryer buffalo wings and cauliflower wings.
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 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 the Instant Pot! 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!
Our favorite veggies to add to this soup - corn, celery, diced tomatoes, garlic, onions, and jalapeños:
Variations for Instant Pot Buffalo Chicken Chili
- Skip jalapenos for a less spicy chili
- Add more or less buffalo sauce to get the desired spice level.
- To make vegetarian chili, substitute ground chicken with soy granules or add veggies like mushrooms, zucchini to the chili.
- Get creative with the toppings - we enjoy diced avocados, pepper jack or Mexican blend cheese, cilantro, scallions, lime, and lots of crunchy tortillas to scoop up the chili with.
How to Make Homemade Spicy Buffalo Wing Sauce
- ⅔ cup hot pepper sauce (we like Frank's RedHot)
- ½ cup unsalted butter
- 1 tablespoon vinegar
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon garlic powder
Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, and garlic powder in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove it from heat, stir with the whisk, and set it aside for use.
How to Make Instant Pot Buffalo Chicken Chili
- Turn the Instant Pot to Saute mode and heat olive oil. Add onions, celery, tomatoes, carrots, garlic, and jalapeños and mix well
- Next, add beans, and corn and give a quick stir
- Add ground chicken and mix well breaking in the chicken.
- Stir in buffalo wing sauce, tomato paste, salt, and chicken broth.
- Close the Instant Pot lid with the pressure valve to sealing. Cook on manual/pressure cook for 8 mins followed by Quick Release. Garnish with chopped scallions.
- Garnish with Mexican cheese and serve with tortilla chips or jalapeño cheddar cornbread.
Quick Video making Instant Pot Buffalo Chicken Chili:
Love chili? Try this smokey White Chicken chili with poblano peppers or enjoy the Indian Keema as a delicious chili loaded with your favorite toppings or as sloppy joe's over buns.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Buffalo chicken chili in Instant Pot
Recipe Video
Ingredients
- 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 ground chicken
- ¾ cup Frank's Red Hot Buffalo Wing Sauce **
- 1 cup chicken broth
- 2 tablespoons tomato paste
- ½ teaspoon kosher salt
- ¼ cup chopped scallions for garnish
- ½ cup shredded mexican cheese
Instructions
- 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 ground chicken and mix well breaking in the chicken. Add buffalo sauce, tomato paste, salt, and chicken broth. Mix well.
- Close the Instant Pot lid with pressure valve 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.
Notes
- ⅔ cup hot pepper sauce (we like Frank's RedHot)
- ½ cup unsalted butter
- 1 tablespoon vinegar
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon garlic powder
Nutrition
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Indu says
Chill looks great - nice and spicy! Congrats on the partnership! 🙂
Archana says
Thank you Indu! I loved that it was so effortless for my son. I hope we continue to cook together.
Cook with Smile.. says
Looks awesome
Archana says
Thank you Lathi!
annika says
All your recipes look amazing!
Archana says
Thank you Annika!
ashu@ashstylegourmet says
Looks such a tempting recipe, am sure must be tasty as it is so very nutritious with all the vegetables, bean protein and also the chicken.
Never used this IP, need to look it up 🙂
Archana says
Thank you Ashu! Lets is some quick info from my blog - http://ministryofcurry.com/order-instant-pot-today/
Sharvari (Mumbai 2 Melbourne) says
Super recipe... This winter I think I should invest in the slow cooker...
http://mumbai2melbourne.com/mango-phirni-mango-rice-pudding/
Archana says
Thank you Sharvari!
Chris says
Made this tonight and it was absolutely delicious! Everyone in my family loved it. We doubled the recipe and threw in an extra jalapeño. Everyone had different toppings: sour cream, scallions, avocado, cheese...So good!
Archana says
Thank you for the update. So glad everyone enjoyed it.
Dawn says
This was easy to prepare and tasted great! Thanks for sharing a wonderful IP recipe!
Archana says
Thank you for the feedback. I am so glad you enjoyed it.
Mahima says
Will the settings be the same if I choose to use chicken strips instead of minced chicken ?
Archana says
Same settings is you cut them into 1 inch pieces. Also do 10 min NPr
Jaya says
Hello Archana,
Your recipe looks really easy. I have yet to use my new instant pot. If I were to use ground beef instead of ground chicken will the cooking time differ? Thanks
Archana says
Hi Jaya! same recipe will work for any ground meat. So go ahead give it a try with ground beef. You will love the flavors.
Priti says
Hey Archana, love the recipe but do not have minced chicken on hand. Can I use whole chicken breasts and once cooked, shred them like we do in chicken tortilla soup ? In that case, what changes do I make to the water n time ? Thanks.
Archana says
Yes! You can do that. Pressure cook whole chicken breasts (thick ones) for 13 minutes. You will not need more water.
Radha says
Made this for dinner yesterday and it was an instant hit with family <3..thank you for sharing this recipe
allison says
Hello! If i wanted to add Daal and use dried beans instead of canned, how would that change the cooking time?
Archana says
Hi Allison, which dal (lentil or bean) would you like to add to this recipe? Cook time for different lentils and beans vary.
Natalie says
What if I have regular Frank's and not the wing sauce? Would I use the same amount?
Archana says
Hi Natalie, I have added details on how to make homemade buffalo wing sauce at home. Please check the notes on the recipe card.