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, but especially during football season! This is perfect game day food.
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If you are a spicy buffalo flavor lover you will also want to check out these buffalo chicken nachos and buffalo chicken sandwiches.
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.
(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
If you love cooking shows you can also watch Susie make this recipe in a 30 minute Pinterest TV episode.
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.
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!
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!
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, some tortilla chips crumbled into the soup, and 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
- Fritos or tortilla chips
- 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!
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Instant Pot Buffalo Chicken Chili Recipe
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
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.
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Recipe Tips and Notes:
- 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.
Rc
I made this in Crock-Pot on low 6 hours. It turned out real good.
Rc
Can you make buffalo chicken chili in Crock-Pot?
Susie Weinrich
I have had a few people ask this! I think you can make it in the crock-Pot, however I haven’t tested it.
I would put all of the ingredients in the crockpot except the cream cheese, honey and frozen corn and cook it on high for 4 hours or low for 6 to 8 hours…. Then shred the chicken and stir in the cream cheese, corn, and the honey. Let it cool for about 15 minutes and then serve.
Rc
I made this in Crock-Pot on low 6 hours. It turned out real good.
Debbie A.
Is it possible to make this recipe without an Instant Pot? Is there anything I should change if I attempt it? Thank you!
Susie Weinrich
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!)
Deborah Arcaro
I think it was my comment from a while ago and I didn’t know you responded! Thank you and you’re welcome! If this wasn’t me, I did wonder!
Mike Shallop
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.
Amy
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!!
Susie Weinrich
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!!!!
John
Ridiculousness!!! So delicious!! Great any time of year!
Jo Thrasher
Love that there’s cream cheese in this! My fave.
Susie
It takes the heat down to just the right amount!
Lauren Grant | Zestful Kitchen
This looks sooo creamy and delicious, yum!!
Tawnie Kroll
Cannot wait to make this one!!