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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


  • 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


  • 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.



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


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
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