Instant Pot Buffalo Chicken Chili Recipe

Full of bold flavor and a touch of heat, this buffalo chicken chili brings together everything we love about classic chili with the tangy, spicy notes of buffalo sauce. It’s a satisfying, protein-forward dish that’s easy to make in an Instant Pot and perfect for busy weeknights, game day, or a cozy weekend dinner. Serve with a cool, creamy topping like Greek yogurt mixed with blue cheese for a tasty contrast to the spice.

If you enjoy other buffalo-style dishes such as healthy buffalo chicken or a buffalo chicken wrap, this chili is an excellent way to enjoy those flavors in a hearty, saucy bowl. It’s a fun twist on traditional chicken chili and highlights the best elements of buffalo sauce—vinegar tang, savory spice, and a little sweetness to balance the heat.

What You Need for Buffalo Chicken Chili

This recipe balances savory tomato, bold buffalo sauce, aromatic spices, and plenty of vegetables. You’ll need the following components:

• Vegetables: onion, carrots, celery (and any optional extra veggies you prefer)
• Chili base: crushed tomatoes, buffalo sauce, and chicken broth
• Spices: chili powder, ground cumin, and garlic powder
• Protein and texture: boneless skinless chicken and a variety of beans
• Sweet and creamy balancing ingredients: maple syrup and Greek yogurt

Buffalo Chicken Chili Variations

Use this recipe as a flexible base and customize to your taste. Below are simple ideas to vary the flavor, texture, and heat level:

Extra vegetables: Stir in finely chopped zucchini, squash, sweet potato, or diced bell pepper when sautéing the base vegetables for added color and nutrition.

Buffalo sauce: Any buffalo or hot sauce will work. For milder chili, reduce the amount of sauce; for more heat, add a few extra tablespoons, tasting as you go.

Spices: Substitute a tablespoon of your favorite chili seasoning in place of the individual spices for convenience and a slightly different flavor profile.

Storage

Buffalo chicken chili often tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the chili has thickened.

Freezer Instructions

To freeze, cool the chili completely, transfer it to a freezer-safe container or heavy-duty freezer bag, and store for up to 3 months. Thaw in the refrigerator overnight before reheating. When reheating from frozen, warm slowly and stir occasionally to ensure even heating.

Serving Suggestions

The sweet heat of this buffalo chicken chili pairs nicely with skillet cornbread, crusty bread, or soft tortillas. Top each bowl with sliced green onions, chopped parsley, and a dollop of Greek yogurt mixed with blue cheese or a simple homemade ranch for a creamy counterpoint to the spice. Shredded cheddar or crumbled blue cheese are also great finishing touches.

Instant Pot Buffalo Chicken Chili

Quick and easy buffalo chicken chili that’s full of flavor, packed with veggies, and ready in under an hour. Serve with Greek yogurt blue cheese dressing for contrast.

By: Lee Funke

Prep: 20 mins   Cook: 20 mins   Total: 40 mins   Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 medium celery stalks, finely diced
• 3 cloves garlic, minced
• 1/8 teaspoon salt
• 28 oz crushed tomatoes
• 1/2 cup buffalo sauce (about Frank’s RedHot or your preferred brand)
• 1 cup chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 lb boneless skinless chicken breast
• 15 oz can pinto beans, rinsed and drained
• 15 oz can white navy beans, rinsed and drained
• 15 oz can sweet corn
• 1 tablespoon maple syrup
• 1/4 cup nonfat Greek yogurt

Instructions

1. Turn your Instant Pot to the sauté setting and heat the olive oil. When fragrant, add the onion, carrots, celery, garlic, and salt. Sauté for about 2 minutes, then remove the vegetables and set them aside.
2. Turn off the sauté feature. Add the crushed tomatoes, buffalo sauce, chicken broth, chili powder, cumin, and garlic powder to the pot. Stir to combine and nestle the chicken breasts into the sauce so they’re submerged.
3. Seal the Instant Pot and set it to manual/high pressure for 8 minutes. It will take roughly 10 minutes to build pressure before the countdown begins.
4. When the timer completes, perform a quick release of the pressure. Remove the chicken and place it on a cutting board or plate. Shred the chicken with two forks and return it to the pot.
5. Add the cooked vegetables, pinto beans, navy beans, sweet corn, and maple syrup. Stir to combine, then turn on the sauté setting and let the chili simmer for about 5 minutes to meld the flavors.
6. Stir in the Greek yogurt to add creaminess and balance the heat. Taste and adjust seasoning or add more broth if you prefer a thinner consistency.
7. Serve hot, garnished with sliced green onion, chopped parsley, and a dollop of Greek yogurt blue cheese dressing or your favorite creamy topping.

Tips & Notes

• Storage: Refrigerate in an airtight container for up to 5 days.
• Freezing: Cool completely before transferring to a freezer-safe container; freeze for up to 3 months.
• Adjusting consistency: Add extra chicken broth if you prefer a thinner chili when reheating or serving.
• Spice level: Control heat by adjusting the amount or type of buffalo sauce and by adding more yogurt when serving.

Nutrition

Calories: 438 kcal, Carbohydrates: 70 g, Protein: 41 g, Fat: 6 g, Fiber: 5 g, Sugar: 10 g

Nutrition information is automatically calculated and should be used as an approximation.