Instant Pot Buffalo Chicken Chili

Dinner tonight is this Instant Pot Buffalo Chicken Chili! This easy chili recipe is PERFECT for buffalo chicken lovers! It combines the tangy, spicy flavor of Buffalo sauce with the hearty flavors of traditional chili. It’s the mash-up you didn’t know you needed!

If you’re a fan of Buffalo wings, Buffalo chicken burgers, Buffalo Chicken Dip, or Buffalo sauce, you might just find this is your new favorite chili recipe.

This healthy chili combines everything I love about Buffalo chicken and everything I love about classic chili. It’s thick, hearty, and full of tangy, spicy flavor–the perfect combo!

It’s a fun twist on a classic chili recipe that would be perfect for chili cook-off! We love this recipe for weeknight family dinners, or a cozy weekend, but it’s also a great recipe for game day. Even better, you can make this buffalo chili recipe in an Instant Pot, a slow cooker, or the stovetop, so it’s even more convenient. 

The best part is, this delicious chili starts with simple ingredients…

Simple Ingredients To Start

One thing you’ll love about this healthy Instant pot chicken chili is how simple the ingredients are! Let’s take a look at what you’ll need:

• Olive Oil. Just a bit, to help you cook the chicken.
• Ground Chicken Breast. To start, we’re swapping out the classic ground beef for ground chicken breast. I prefer ground chicken breast to regular ground chicken, since it’s leaner (more protein!), and it has a more neutral flavor. (Can’t find it at your grocery store? Grind boneless, skinless chicken breasts in a food processor!)
• Onion, Carrots, & Celery. While I normally wouldn’t add carrots and celery to my homemade chili, I love them in buffalo chicken chili, since they call to mind the classic pairing of spicy buffalo chicken wings and fresh veggies. They also add great flavor!
• Tomato Paste. A little tomato paste helps thicken the chili and plays up the color of the buffalo sauce. It’s a must here! It’s a must here, since it thickens more than tomato sauce. 
• Frank’s RedHot Sauce. Classic (original) Frank’s red hot sauce gives this chili it’s signature buffalo flavor. I don’t recommend any swaps here!
• Simple Seasonings. Then, a mix of chili powder, ground cumin, salt, and some dried dill can
• Chicken Broth. Try using chicken bone broth for extra protein!
• Great Northern Beans. These creamy white beans are a perfect option for this spicy chicken chili. We’ll actually mash one can of the beans, and leave one can whole, to make the chili thicker. It’s an easy trick that works wonders!
• Fresh Cilantro. I love the pop of green and the fresh flavor that cilantro adds.
• Maybe A Little Butter. Adding a little butter at the end is actually a French cooking technique called “monter au beurre.” As the cold butter melts into the sauce, it emulsifies with the hot soup, creating a velvety smooth texture that feels luxurious. It’s a great way to add a little richness to this low-fat chili!

Can I Make This With Turkey Instead? I’m not a fan of the flavor of ground turkey, but if you don’t mind it, you can absolutely use it in this recipe.

How To Make Instant Pot Buffalo Chicken Chili, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Mash Some Of The Beans. For thicker texture, mash one can of the drained, rinsed beans slightly to break up some of the beans. Add the beans to a small bowl and use a potato masher or the bottom of a sturdy cup to mash the beans. You don’t need to mash them completely to puree, just mash them to break them up. Set aside while you cook the chicken.
2. Cook Chicken. Heat the olive oil in the Instant Pot on SAUTE mode. Add the ground chicken and cook 5-7 minutes, or until chicken is completely cooked through.
3. Add Veggies. Next, add the onion, carrots, and celery to the Instant Pot and cook 3-4 minutes to soften slightly.
4. Build Flavor. Add tomato paste, 1/4 cup Frank’s hot sauce, along with the chili powder, cumin, salt, and dried dill (if using). Cook just 1-2 minutes, stirring well to combine.
5. Add Broth & Beans. Pour in 2 cups of chicken broth and stir to scrape up any stuck on bits from the bottom of the pan. Then, add the can of full beans, and the mashed beans. Give it a good stir to combine.
6. Cook Chili. Press CANCEL to end the SAUTE mode. Secure the lid, making sure that the steam valve is set to SEALING not VENTING. Cook the chili on HIGH PRESSURE (Manual) for 8 minutes.
7. Naturally Release Steam for 10 minutes, then use an oven mitt or spoon to carefully release the rest of the pressure by switching the pressure valve to the VENTING position.
8. Season & Thicken, If Desired. Taste the chili and add additional salt, seasonings, or hot sauce, to taste. Stir in 1 Tablespoon butter (optional), then the fresh cilantro. If you want even thicker chili, you can mix 1 Tablespoon cornstarch with 1 Tablespoon cold water and stir it into the chili. Cook 2-3 minutes on LOW, until the chili has thickened. (Keep in mind, the chili will continue to thicken, as it cools.)
9. Serve & Store. Enjoy warm with your favorite toppings. Store leftovers in an airtight container in the refrigerator 3-4 days, or freeze up to 2 months. Thaw frozen chili in the refrigerator, then re-heat in the microwave or on the stovetop for best results.

FAQ + Tips And Tricks For The Best Buffalo Chicken Chili

Can I Use Another Kind Of Beans? If you can’t find Great Northern Beans, you can swap in other white beans, like Cannellini beans or Navy beans. 

Can I Freeze This Chili? You bet! It’s a smaller batch of chili than some of our other chili recipes, but if you want to save it for later, you can freeze it in freezer bags, freezer-safe jars, or a freezer-safe airtight container (don’t forget to leave 1-inch of room at the top to allow for expansion). Chili can be frozen up to 2-3 months. Thaw in the refrigerator, then re-heat on the stovetop or in the microwave. Keep in mind, the veggies will soften upon thawing.

You Control The Heat! The great thing about this buffalo chicken chili recipe is that YOU are in control of the heat level. If you’re nervous, you can start SMALL–just 1-2 Tablespoons of Frank’s red hot sauce instead of the 1/4 cup I use. If you want it spicier, you can absolutely add MORE hot sauce for extra heat!

Help! It’s Too Spicy! If you accidentally made your buffalo chili too spicy, you have a few options to cool it down.

• Stir in 1-2 Tablespoons extra butter. The dairy solids and fat help moderate the heat! (This trick works in Buffalo Sauce, too!)
• Stir In some cheese or cream cheese. A little cream cheese, crumbled blue cheese, or some grated sharp cheddar cheese can have a similar effect.
• Add a dollop of sour cream or plain greek yogurt.

More Fun Chili Recipes To Try

Salsa Verde Chicken Chili

Slow Cooker Sweet Potato Chili (Paleo & Whole30!)

Classic Gluten-Free Chili

Prize-Winning Pumpkin Chili

Buffalo Chicken Chili (Instant Pot, Slow Cooker or Stovetop)

5 from 3 votes

Emily Dixon, One Lovely Life

This easy Instant Pot buffalo chicken chili recipe comes together in a snap thanks to the pressure cooker! Don’t have one? I’ve got slow cooker & stovetop directions, too! 

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Print Pin Rate

Servings: 9 cups Chili (6 generous servings)

Calories: 264kcal

Ingredients

For Buffalo Chicken Chili:

• 2 (15-ounce) cans Great Northern Beans, drained and rinsed*
• 1 Tablespoon olive oil
• 1 pound (16-ounces) ground chicken breast*
• 1 cup diced onion (1 small onion)
• 2/3 cup diced carrots (2 carrots)
• 1/2 cup diced celery (2 small stalks)
• 2 Tablespoons tomato paste
• 1/4 cup Frank’s red hot sauce* (or more, to taste)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt (or more, to taste)
• 1/4 teaspoon dried dill optional
• 2 cups chicken broth (use bone broth for extra protein!)
• 1 Tablespoon cold butter
• 1/4 cup minced fresh cilantro
• Optional For Thicker Chili: 1 Tablespoon cornstarch + 1 Tablespoon COLD water.

Optional, For Serving:

• More Frank’s red hot sauce
• Freshly cracked black pepper
• Cheese – grated cheddar crumbled blue cheese, or cotija cheese
• Sour cream or plain Greek Yogurt

Instructions

Instant Pot Instructions:

• Mash Some Of The Beans. For thicker texture, mash one can of the drained, rinsed beans slightly to break up some of the beans. Add the beans to a small bowl and use a potato masher or the bottom of a sturdy cup to mash the beans. You don’t need to mash them completely to puree, just mash them to break them up. Set aside while you cook the chicken.
• Cook Chicken. Heat the olive oil in the Instant Pot on SAUTE mode. Add the ground chicken and cook 5-7 minutes, or until chicken is completely cooked through.
• Add Veggies. Next, add the onion, carrots, and celery to the Instant Pot and cook 3-4 minutes to soften slightly.
• Build Flavor. Add tomato paste, 1/4 cup Frank’s hot sauce, chili powder, cumin, salt, and dried dill (if using). Cook just 1-2 minutes, stirring well to combine.
• Add Broth & Beans. Pour in 2 cups of chicken broth and stir to scrape up any stuck on bits from the bottom of the pan. Then, add the can of full beans, and the mashed beans. Stir to combine.
• Cook Chili. Press CANCEL to end the SAUTE mode. Secure the lid, making sure that the steam valve is set to SEALING not VENTING. Cook the chili on HIGH PRESSURE (Manual) for 8 minutes. Note that it will take about 10 minutes for the Instant Pot to come up to pressure. 
• Naturally Release Steam for 10 minutes, then use an oven mitt or spoon to carefully quick release the rest of the pressure by switching the pressure valve to the VENTING position.
• Season & Thicken, If Desired. Taste the chili and add additional salt, seasonings, or hot sauce, to taste. Stir in 1 Tablespoon butter (optional), then the fresh cilantro. If you want even thicker chili, you can mix 1 Tablespoon cornstarch with 1 Tablespoon cold water and stir it into the chili. Cook 2-3 minutes on LOW, until the chili has thickened. (Keep in mind, the chili will continue to thicken, as it cools.)
• Serve & Store. Enjoy warm with your favorite chili toppings. Store leftover chili in an airtight container in the refrigerator 3-4 days, or freeze up to 2 months. Thaw frozen chili in the refrigerator, then re-heat in the microwave or on the stovetop for best results.

Slow Cooker Instructions:

• Mash half of the beans. For thicker texture, mash one can of the drained, rinsed beans slightly to break up some of the beans. Add the beans to a small bowl and use a potato masher or the bottom of a sturdy cup to mash the beans. You don’t need to mash them completely to puree, just mash them to break them up. Set aside while you cook the chicken.
• Cook the ground chicken in oil on the stovetop, then transfer to the crock of your slow cooker.
• Combine. Add onion, carrots, celery, tomato paste, Frank’s red hot sauce, chili powder, cumin, salt, dill, mashed beans, whole beans, and chicken broth to the slow cooker and stir to combine.
• Cook on HIGH 3 hours or LOW 5-6 hours. Stir in butter and cilantro right before serving. (For thicker chili, combine cornstarch and cold water in a small bowl, then stir into the finished chili. Cook 5 minutes to thicken.) 

Stovetop Instructions:

• Mash half of the beans. For thicker texture, mash one can of the drained, rinsed beans slightly to break up some of the beans. Add the beans to a small bowl and use a potato masher or the bottom of a sturdy cup to mash the beans. You don’t need to mash them completely to puree, just mash them to break them up. Set aside while you cook the chicken.
• Cook Chicken. In a large soup pot or Dutch oven, cook the chicken in oil 5-7 minutes, or until cooked through.
• Add Veggies. Add onion, carrots, and celery and cook 4-5 minutes, or until softened.
• Build Flavor. Stir in tomato paste, buffalo sauce, and seasonings, followed by the mashed beans, whole beans, and broth.
• Simmer. Bring to a simmer and cook 20-30 minutes to allow the veggies to fully soften and the flavors to meld. Stir in butter & cilantro right before serving. (For thicker chili, combine cornstarch and cold water in a small bowl, then stir into the finished chili. Cook 1-2 minutes to thicken.) 

Notes

• Total Time. It will take about 15 minutes to cook the meat & veggies, then it will take the Instant Pot 10-12 minutes to come to pressure, 8 minutes to cook, 10 minutes of natural pressure release, and 2 minutes to quick-release the remaining steam. You’re looking at about 45 minutes start to finish in the Instant Pot. 
• Beans. If you can’t find Great Northern Beans, you can swap in other white beans, like Cannellini beans or Navy beans.
• Ground Chicken. I prefer the lean protein and neutral flavor of ground chicken breast. You can use regular ground chicken or ground turkey if you like the flavor. If you can’t find ground chicken breast, you can grind boneless, skinless chicken breast in a food processor to make your own. 
• You Control The Heat! The great thing about this buffalo chicken chili recipe is that YOU are in control of the heat level. If you’re nervous, you can start SMALL–just 1-2 Tablespoons of Frank’s red hot sauce instead of the 1/4 cup I use. If you want it spicier, you can absolutely add MORE hot sauce for extra heat! I like to add 1/4 cup to the recipe, then serve additional hot sauce on the side for people to add to their bowls.  

Video

Course: Dinner, Soup

Cuisine: American

Keyword: Buffalo Chicken Chili, Instant Pot Buffalo Chicken Chili, Slow Cooker Buffalo Chicken Chili

Nutrition

Serving: 1heaping cup soup | Calories: 264kcal | Carbohydrates: 23.6g | Protein: 27.2g | Fat: 6.7g | Saturated Fat: 2.1g | Cholesterol: 61.9mg | Sodium: 715.3mg | Potassium: 761.1mg | Fiber: 5.6g | Sugar: 3.8g | Vitamin C: 5.6mg | Calcium: 68.6mg

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/instant-pot-buffalo-chicken-chili/

Originally shared January 2020. Fully updated with updated recipe, instructions, photos and video July 2024.