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    Home » Instant Pot Recipes

    Instant Pot Buffalo Chicken Chili

    Published: Jan 12, 2019 · Modified: May 22, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 23 Comments

    741 shares
    Jump to Recipe

    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.

    Buffalo chicken chili in white bowl with spoon served with chips on a white plate

    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 super bowl party or potluck dinner.

    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:

    Ingredients for Buffalo Chicken Chili in bowls

    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.
    Buffalo chicken chili served in white bowl with spoon with chips on a white plate

    Here is a quick recipe for the 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.

    Easy step by step recipe for the Instant Pot Buffalo Chicken Chili:

    • Turn the Instant Pot to Saute mode and heat olive oil. Add onions, celery, tomatoes, carrots, garlic, jalapeños and mix well
    • Next, add beans, 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 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.
    buffalo chicken chili served in 2 bowls

    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.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Print Recipe Pin Recipe Save Saved!
    4.19 from 11 votes

    Buffalo chicken chili in Instant Pot

    Hearty chili loaded with minced chicken, beans, and lots of colorful veggies and the flavorful and spicy buffalo wing sauce!
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Entree
    Cuisine: American
    Servings: 6
    Calories: 224kcal
    Author: Archana Mundhe

    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.

    Video

    Notes

    Notes:
    Update, we have also made this chili many times with 5 minutes of pressure cook time and it comes out perfect too! 

    Nutrition

    Calories: 224kcal | Carbohydrates: 13g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1306mg | Potassium: 741mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3905IU | Vitamin C: 12.5mg | Calcium: 93mg | Iron: 1.3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ 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.

    Author: Archana

    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 in New Jersey with my husband and two sons.
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    1. Indu says

      March 02, 2017 at 11:12 pm

      Chill looks great - nice and spicy! Congrats on the partnership! 🙂

      Reply
      • Archana says

        March 02, 2017 at 11:20 pm

        Thank you Indu! I loved that it was so effortless for my son. I hope we continue to cook together.

        Reply
    2. Cook with Smile.. says

      March 03, 2017 at 10:51 am

      Looks awesome

      Reply
      • Archana says

        March 03, 2017 at 12:21 pm

        Thank you Lathi!

        Reply
    3. annika says

      March 03, 2017 at 11:35 pm

      All your recipes look amazing!

      Reply
      • Archana says

        March 03, 2017 at 11:41 pm

        Thank you Annika!

        Reply
    4. ashu@ashstylegourmet says

      March 04, 2017 at 10:25 am

      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 🙂

      Reply
      • Archana says

        March 05, 2017 at 10:26 pm

        Thank you Ashu! Lets is some quick info from my blog - http://ministryofcurry.com/order-instant-pot-today/

        Reply
    5. Sharvari (Mumbai 2 Melbourne) says

      March 07, 2017 at 1:07 am

      Super recipe... This winter I think I should invest in the slow cooker...

      http://mumbai2melbourne.com/mango-phirni-mango-rice-pudding/

      Reply
      • Archana says

        March 07, 2017 at 8:07 am

        Thank you Sharvari!

        Reply
    6. Chris says

      September 23, 2018 at 8:26 pm

      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!5 stars

      Reply
      • Archana says

        September 23, 2018 at 10:46 pm

        Thank you for the update. So glad everyone enjoyed it.

        Reply
    7. Dawn says

      February 09, 2019 at 12:26 pm

      This was easy to prepare and tasted great! Thanks for sharing a wonderful IP recipe!4 stars

      Reply
      • Archana says

        February 09, 2019 at 12:40 pm

        Thank you for the feedback. I am so glad you enjoyed it.

        Reply
    8. Mahima says

      March 20, 2019 at 11:34 am

      Will the settings be the same if I choose to use chicken strips instead of minced chicken ?

      Reply
      • Archana says

        March 21, 2019 at 10:06 pm

        Same settings is you cut them into 1 inch pieces. Also do 10 min NPr

        Reply
    9. Jaya says

      October 31, 2019 at 7:50 am

      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

      Reply
      • Archana says

        October 31, 2019 at 8:22 am

        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.

        Reply
      • Priti says

        January 29, 2022 at 5:24 pm

        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.

        Reply
        • Archana says

          January 31, 2022 at 9:17 pm

          Yes! You can do that. Pressure cook whole chicken breasts (thick ones) for 13 minutes. You will not need more water.

          Reply
    10. Radha says

      February 17, 2020 at 11:38 pm

      Made this for dinner yesterday and it was an instant hit with family <3..thank you for sharing this recipe5 stars

      Reply
    11. allison says

      February 06, 2022 at 10:25 am

      Hello! If i wanted to add Daal and use dried beans instead of canned, how would that change the cooking time?

      Reply
      • Archana says

        February 07, 2022 at 11:59 am

        Hi Allison, which dal (lentil or bean) would you like to add to this recipe? Cook time for different lentils and beans vary.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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