Instant Pot Buffalo Chicken Chili

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!

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

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, 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!

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