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    You are here: Home / Recipes / Instant Pot

    Instant Pot Buffalo Chicken Chili

    Published: Mar 29, 2019 · Modified: Feb 25, 2022 by Susie Weinrich · This post may contain affiliate links. 10 Comments

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    instant pot buffalo chicken chili text with a bowl of buffalo soup

    Instant Pot Buffalo Chicken Chili is the perfect blend of spicy tangy buffalo sauce mixed with shredded chicken, sweet corn, tomatoes, ranch, cilantro and cooling cream cheese. This is the Instant Pot Soup recipe you want when a buffalo sauce craving strikes, any time of year!

    a white bowl of buffalo chicken chili

    If you are a spicy buffalo flavor lover you will also want to check out these buffalo chicken nachos and buffalo chicken sandwiches.

    Table of Contents hide
    1 What is Buffalo Chicken Chili
    2 Buffalo Sauce
    3 Step by Step Instructions
    4 Stove Top Instructions
    5 Troubleshooting Spice Levels
    6 Toppings
    7 Side Dishes For Serving
    8 More Chili Recipes
    9 Did you make this recipe?!
    10 Instant Pot Buffalo Chicken Chili Recipe

    What is Buffalo Chicken Chili

    If you love buffalo flavor, then you LOVE buffalo flavor! There is no middle ground with the spicy tangy flavor. You either love it and your mouth waters when you think or talk about it, or it is not your jam. I am guessing since you are looking at this recipe, then buffalo flavor is your thing, chicken wing.

    We all know buffalo chicken wings, buffalo chicken dip, and buffalo chicken sandwiches. But, have you had buffalo chicken chili before? It is the type of chili that you will eat until your stomach hurts because it is so good.

    This Buffalo Chicken Soup starts with a base of onions, garlic, bell pepper and celery, then you add chicken broth, buffalo sauce and chicken breasts. That all cooks in the Instant Pot, then you add diced tomatoes, northern beans, corn, cilantro and cream cheese.

    Buffalo Sauce

    I highly recommend using Franks Original Red Hot. It has the perfect balance of spice, tang and flavor. Of course you can use a similar brand if you have one you prefer.

    Franks Red Hot Sauce

    (I have also used the Aldi brand and that worked great)

    I have not tried this recipe with the Franks Red Hot WING sauce. The bottle will say “Wings” right on the label. I believe this is a thicker ready-to-use on chicken buffalo wings style sauce. It will probably still work, but I can’t give you a guarantee.

    Step by Step Instructions

    This is a great Instant Pot Chicken Chili that, I think, can be enjoyed year round, even in the summer. Here’s how you make it:

    Start by turning on the sauté function and soften the bell peppers, onions, garlic, and celery in the pot, in oil, for about 5-8 minutes.

    Turn off the sauté mode

    Add the raw chicken breasts, broth, ranch dressing powder packet, and buffalo sauce. Give it a stir and then place the lid on the pot. Turn the pressure vent to seal, and set the pot to manual on high pressure for 12 minutes.

    instant pot with buffalo sauce being poured in

    Once it is done cooking, turn the pressure valve and do a quick release.

    Remove the chicken from the pot and shred or dice, and then set it aside while you finish the chili.

    Pro Tip: You can EASILY shred chicken by placing the warm/hot cooked chicken in a stand mixer with a paddle attachment and running for about 20 seconds. Works like a charm!

    shredded chicken on a rimmed baking sheet

    Turn the pot back on to sauté mode and add the cream cheese to the pot and & whisk the cream cheese until it is melted and fully incorporated. If you like a little extra spice, try only adding half the cream cheese.

    Now stir in the drained diced tomatoes, drained beans, corn, cilantro, shredded chicken, and honey. Give it a stir and it is ready to serve!

    Instant Pot with a ladle full of buffalo chicken soup

    Stove Top Instructions

    If you don’t have an Instant Pot but still want to make this Buffalo Chicken Chili Recipe here are the instructions. Just make sure you use cooked shredded chicken breasts, not raw chicken. You can poach or bake the chicken or use a rotisserie chicken.

    • Sauté the onion/pepper/celery/garlic mixture in oil for about 10 minutes to really soften.
    • Then add these ingredients: shredded cooked chicken, (1 oz) packet ranch dressing mix (dry powder packet), 4 cups chicken broth, ¾ cup Buffalo sauce, 14.5 oz can diced tomatoes drained, and 15.5 oz can great northern beans drained increase the heat and bring to a boil, then reduce the heat to low and simmer for 10 minutes.
    • Then remove from the heat and stir in 1 cup frozen corn (heaping), ⅓ cup cilantro chopped, 8 oz block cream cheese and 1 T honey.
    • Stir until the cream cheese is completely mixed in.

    Troubleshooting Spice Levels

    As always try the chili before you serve it. Maybe you want more salt, more heat, or it’s too spicy?! Here are some tips for troubleshooting the spice level:

    • Don’t like things too spicy? Only add ½ cup of buffalo sauce.
    • Too late, it’s already too spicy? Add more cream cheese or you can stir in ¼-1/2 cup of whole milk, half & half, or heavy cream.
    • Just started, give me all the spice! Add a chopped jalapeno when you are sautéing the onions, celery and bell pepper
    • Chili is ready, and I want more spice! Pour in another ¼ cup of buffalo sauce. You can also add a few pinches of ground cayenne pepper or a couple dashes of your favorite hot sauce.

    Toppings

    We are talking buffalo here after all, so I highly recommend a little blue cheese crumbled over top, maybe even some celery sticks on the side! Here are some other great topping ideas:

    • fresh chopped cilantro
    • fresh diced avocado
    • pickled jalapenos (for extra spice!)
    • Monterey jack cheese
    • sour cream or Greek yogurt
    • blue cheese crumbles
    • chopped celery or green onions
    • red pepper flakes for you spicy people out there!

    Side Dishes For Serving

    Since this Instant Pot chicken chili is on the spicier side you want to serve cooling type side dishes. Here are some side dishes to consider:

    • cornbread (and you know I have the best recipe!)
    • Cornbread Muffins
    • Buttermilk Cornbread
    • tortilla chips or Fritos
    • celery & carrots with ranch or blue cheese dip
    • Cinnamon Rolls or Crescent Cinnamon Rolls

    More Chili Recipes

    If you love the warm flavors of chili then you are in the right place to find some stand out chili recipes!

    • Damn Good Instant Pot Chili
    • 30 Minute Instant Pot Chicken Chili
    • The BEST Classic Chili
    • Thick & Hearty Turkey Chili

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    a bowl of instant pot buffalo chicken chili

    Instant Pot Buffalo Chicken Chili Recipe

    Instant Pot Buffalo Chicken Chili is the perfect blend of spicy tangy buffalo sauce mixed with shredded chicken, sweet corn, tomatoes, ranch, cilantro and cooling cream cheese.
    (stove top instructions in the notes)
    5 from 4 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 6 people
    Calories: 307kcal
    Author: Susie Weinrich

    Equipment

    • Instant Pot or Electric Pressure Cooker

    Ingredients

    • 1 tablespoon oil
    • 1 Yellow Onion diced (will be about 1 heaping cup)
    • 3 plump garlic cloves chopped
    • 1 cup celery chopped
    • 1 cup bell pepper chopped (any color)
    • 2 large chicken breasts cut in half making 4 pieces
    • 1 (1 oz) packet ranch dressing mix (dry powder packet)
    • 4 cups chicken broth
    • ¾ cup Buffalo sauce Franks Red Hot Original is great
    • 14.5 oz can diced tomatoes drained
    • 15.5 oz can great northern beans drained
    • 1 cup frozen corn (heaping)
    • ⅓ cup cilantro chopped
    • 8 oz block cream cheese
    • 1 T honey

    Optional Garnishes for Serving

    • green onion, blue cheese crumbles, chopped celery, pickled jalapeno, chopped fresh avocado, sour cream
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Set the Instant Pot on Saute mode. Once it reads HOT add the oil to the pot and soften the onions, garlic, celery, and bell pepper for about 5-8 minutes.
      1 tablespoon oil, 1 Yellow Onion, 3 plump garlic cloves, 1 cup celery, 1 cup bell pepper
    • Turn the saute mode off.
    • Add the raw boneless skinless chicken breasts, ranch dressing powder mix, chicken broth and buffalo sauce to the pot. 
      Place the lid on the Instant Pot and lock the pressure valve to "seal". Set the Instant Pot to Meat/Stew or Pressure mode, on high, for 12 minutes.
      2 large chicken breasts, 1 (1 oz) packet ranch dressing mix (dry powder packet), 4 cups chicken broth, ¾ cup Buffalo sauce
    • After it is done do a quick release of the pressure.
    • Remove the cooked chicken from the pot and shred or dice. Set aside.
    • Turn on saute mode and add the cream cheese (if you like your chili really spicy you can add half the cream cheese amount). Stir and whisk the cream cheese into the soup until it has incorporated completely.
      8 oz block cream cheese
    • Stir in the shredded or diced chicken, drained tomatoes, drained beans, corn, cilantro, and honey to the soup.
      14.5 oz can diced tomatoes, 15.5 oz can great northern beans, 1 cup frozen corn, ⅓ cup cilantro, 1 T honey
    • Give it a good stir and enjoy!

    Troubleshooting Spice Levels

    • Don't like things too spicy? Only add ½ cup of buffalo sauce.
    • Too late, it's already too spicy? Add more cream cheese or you can stir in ¼-1/2 cup of whole milk, half & half, or heavy cream.
    • Just started, give me all the spice! Add a chopped jalapeno when you are sautéing the onions, celery and bell pepper
    • Chili is ready, and I want more spice! Pour in another ¼ cup of buffalo sauce. You can also add a few pinches of ground cayenne pepper or a couple dashes of your favorite hot sauce.

    Notes:

    Sides for Serving: 
    • cornbread (and you know I have the best recipe!)
    • Cornbread Muffins
    • Buttermilk Cornbread
    • tortilla chips or Fritos
    • celery & carrots with ranch or blue cheese dip
    • Cinnamon Rolls or Crescent Cinnamon Rolls
     
    STOVE TOP INSTRUCTIONS:
    Make sure you use cooked shredded chicken breasts, not raw chicken when cooking on the stove top.  You can poach or bake the chicken or use a rotisserie chicken.
    • Sauté the onion/pepper/celery/garlic mixture in oil for about 10 minutes to really soften.
    • Then add these ingredients: shredded cooked chicken, (1 oz) packet ranch dressing mix (dry powder packet), 4 cups chicken broth, ¾ cup Buffalo sauce, 14.5 oz can diced tomatoes drained, and 15.5 oz can great northern beans drained increase the heat and bring to a boil, then reduce the heat to low and simmer for 10 minutes.
    • Then remove from the heat and stir in 1 cup frozen corn (heaping), ⅓ cup cilantro chopped, 8 oz block cream cheese and 1 T honey.
    • Stir until the cream cheese is completely mixed in.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 307kcal | Carbohydrates: 35g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 1985mg | Potassium: 1014mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1041IU | Vitamin C: 45mg | Calcium: 220mg | Iron: 3mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Debbie A.

      January 22, 2023 at 8:06 am

      Is it possible to make this recipe without an Instant Pot? Is there anything I should change if I attempt it? Thank you!

      Reply
      • Susie Weinrich

        January 22, 2023 at 8:50 am

        Sure! You will want to use already cooked chicken. You can poach it, bake it or use rotisserie chicken, then shred it before adding to the soup:

        STOVE TOP INSTRUCTIONS: Sauté the onion/pepper/celery/garlic mixture in oil for about 10 minutes to really soften. Then add these ingredients: shredded cooked chicken, (1 oz) packet ranch dressing mix (dry powder packet), 4 cups chicken broth, ¾ cup Buffalo sauce, 14.5 oz can diced tomatoes drained, and 15.5 oz can great northern beans drained increase the heat and bring to a boil, then reduce the heat to low and simmer for 10 minutes. Then remove from the heat and stir in 1 cup frozen corn (heaping), ⅓ cup cilantro chopped, 8 oz block cream cheese and 1 T honey. Stir until the cream cheese is completely mixed in.

        (I also added this to the notes in the recipe card. Thank you for asking this question!)

        Reply
    2. Mike Shallop

      January 20, 2022 at 2:09 pm

      5 stars
      Sub’d 8oz of sour cream for the cream cheese, and a bottle of Frank’s Hot Wing sauce for the Insta sauce – awesome and epic flavors! The spicy flavors remind me of Tom Kha Gai.

      Reply
      • Amy

        November 15, 2022 at 1:35 pm

        I can’t find the Insta Meal Tangy Sauce in my area and Amazon is sold out.
        Any suggestions for a substitute? and how to alter the insta pot recipe if you do.

        Thank you,
        Amy

        PS.. LOVE YOUR RECIPES!!

        Reply
        • Susie Weinrich

          November 15, 2022 at 4:32 pm

          Just sub in 1/2 cup of Franks Red Hot Buffalo Sauce, and an extra half cup of chicken broth. Then continue with the recipe as written!
          Thank you for your comment!!!!

    3. John

      April 05, 2019 at 6:03 pm

      5 stars
      Ridiculousness!!! So delicious!! Great any time of year!

      Reply
    4. Jo Thrasher

      April 02, 2019 at 1:42 pm

      5 stars
      Love that there’s cream cheese in this! My fave.

      Reply
      • Susie

        April 02, 2019 at 3:10 pm

        It takes the heat down to just the right amount!

        Reply
    5. Lauren Grant | Zestful Kitchen

      April 01, 2019 at 10:26 pm

      This looks sooo creamy and delicious, yum!!

      Reply
    6. Tawnie Kroll

      April 01, 2019 at 10:34 am

      5 stars
      Cannot wait to make this one!!

      Reply

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