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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!
- 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
- 3/4 cup Frank's Red Hot Buffalo Wing Sauce
- 1 cup 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 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 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.
Update, we have also made thsi 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