The weather is starting to warm up in most places, but that doesn’t mean you still can’t enjoy chili. And thanks to the instant pot, you can make it in a short amount of time. Here is a tasty recipe for instant pot buffalo chicken chili. Our family loves buffalo & chili, so this is a perfect combination.

The invention of the instant pot has changed dinners for many families. There are so many instant pot recipes available, you will be able to find one that your whole family will enjoy. And with so many families working outside the home, and now working from home, this recipe is perfect!

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The Basics About This Recipe:

• Each batch contains 6 servings
• Prep time is just 10 minutes
• Cook time is 15 minutes
• Additional prep time is 5 minutes

Tools Needed For The Instant Pot Buffalo Chicken Chili:

• Your favorite Instant Pot
• Spatula to chop up meat
• Serving bowls

Instant Pot Buffalo Chicken Chili Ingredients:

Dry Ingredients:

• 1/2 tsp. Smoked paprika
• ½ tsp. Cayenne pepper
• 1/2 tsp. Onion powder
• 1/2 tsp. Garlic powder
• 1/4 tsp. Salt

Other Ingredients:

• 1 pound Ground chicken
• 1 cup of pre-diced Onion, celery, and carrot soup starter
• 15 oz canned White navy beans (drained and rinsed)
• 14.5 oz can Fire roasted tomatoes
• 2 cups Chicken broth
• 1/4 cup Buffalo wing sauce
• 1 tbsp. Minced garlic
• 1 can Corn kernels

Easy Directions For This Recipe:

Step #1: Heat Instant Pot on sauté and add ground chicken

Can I just say that having the saute cycle on the instant pot is a HUGE game changer? Not having to dirty another pan is a really wonderful bonus of having the instant pot. I am SO glad my in-laws got me one for Christmas.

Step #2: Stir often to break the meat apart with spatula until lightly browned

This part is where a quality spatula helps you do the job without damaging your instant pot. For me, I love this one made by OXO, especially since it cleans up easily.

Step #3: Add the garlic, onion, carrot, and celery mixture for the instant pot buffalo chicken chili.

An easy tip for this step is most grocery stores have already diced or shredded vegetables in their produce section. Another great way to save time, dishes, and you can freeze portions of it for later use.

Step #4: Stir and cook until tender.

Step #5: Turn off Instant Pot and add beans, corn, tomatoes, broth, sauce and seasonings

Step #6: Cover, set to seal and high pressure for 10 minutes

Step #7: Allow 5 minute natural pressure release when done and then quick release remaining time

Now it is just the matter of adding the garnish(if that is something you do) and serve,

Bonus tip: Homemade bread goes amazing with this instant pot buffalo chicken chili. Here is a recipe in a bread maker and one in a traditional oven. Yum!

I loved sharing this recipe, and I hope you enjoy it as well. Here is a printable recipe card for your recipe binder!