Instant Pot Buffalo Chicken Chili–a creamy white bean chicken chili that is flavored with buffalo sauce and fire roasted tomatoes. It’s basically the soup version of buffalo chicken dip.
Get the SLOW COOKER version of the recipe here
Instant Pot Buffalo Chicken Chili
I made this instant pot buffalo chicken chili today and just couldn’t stop eating it. It is so creamy and packed with so much flavor. I will definitely be adding this chili to the dinner rotation. Here are few notes about the different ingredients:
Chicken: I used frozen chicken tenders and ended up cooking for 8 minutes. If you want to use boneless, skinless chicken breasts then cook for 10 minutes. It doesn’t matter if they are frozen or not, you’ll use the same cooking time. If the chicken is frozen the pot will just take longer to come to pressure.
Buffalo sauce: If you’re scared that it will be too spicy simply use less buffalo sauce.
Fire roasted tomatoes: The fire roasted tomatoes bring a bit of heat so if you want it to be less spicy you can substitute them with regular petite diced tomatoes.
Celery: I added the celery at the beginning of the cooking time because I wanted it to be soft. However, if you want more of a crunch you can add the celery at the end.
Bleu cheese crumbles: If you hate bleu cheese, just leave it out. I like just a bit on top of my soup to bring it a different dimension of flavor.
More buffalo chicken recipes for the instant pot and slow cooker…
Instant Pot Buffalo Chicken Gyros
Slow Cooker Buffalo Chicken Gyros
Instant Pot Buffalo Chicken Lettuce Wraps
Slow Cooker Buffalo Chicken Lettuce Wraps
Slow Cooker Buffalo Chicken Dip
What Pressure Cooker Did You Use?
To make Instant Pot Buffalo Chicken Chili I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Buffalo Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 8 minutes (plus 10 minute NPR)
- Total Time: 18 minutes
- Yield: About 8 cups of chili 1x
Description
A creamy white bean chicken chili that is flavored with buffalo sauce and fire roasted tomatoes. It’s basically the soup version of buffalo chicken dip.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or tenders
- 2 (15 oz) cans great northern beans, rinsed and drained
- 3 celery ribs, sliced into quarter inch pieces
- 1 (14.5 oz) can diced fire-roasted tomatoes
- 2 cups chicken broth (or 2 cups water with 2 tsp better than bouillon chicken base)
- 1/2 cup buffalo wing sauce (not hot sauce)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 8 ounces cream cheese
- 1 Tbsp cornstarch
- Bleu cheese crumbles (optional)
Instructions
- Add the chicken, beans, celery, fire-roasted tomatoes, chicken broth, buffalo sauce, onion powder, garlic powder and salt to the Instant Pot. Set the cream cheese on the counter to soften while the soup is cooking.
- Cover and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button (high pressure) and set the timer to 8 minutes for chicken tenders or 10 minutes for chicken breasts. Once the timer beeps indicating the time is up let the pressure release naturally for 10 minutes. Then move the valve to “venting” to release the rest of the pressure.
- Remove the chicken and place it on a cutting board. Shred or cut the chicken into small pieces. Add the chicken back to the pot.
- Turn the Instant Pot to the lowest setting on the saute function. Add in the cream cheese and stir until it’s melted. In a small bowl stir together 1 tablespoon of cornstarch with 2 tablespoons of water. Stir the cornstarch slurry into the pot. The chili will thicken in just a few minutes.
- Ladle the chili into bowls and top with bleu cheese crumbles and extra celery, if desired.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Get the SLOW COOKER version of the recipe here
Chicken: I used frozen chicken tenders and ended up cooking for 8 minutes. If you want to use boneless, skinless chicken breasts then cook for 10 minutes. It doesn’t matter if they are frozen or not, you’ll use the same cooking time. If the chicken is frozen the pot will just take longer to come to pressure.
Buffalo sauce: If you’re scared that it will be too spicy simply use less buffalo sauce.
Fire roasted tomatoes: The fire roasted tomatoes bring a bit of heat so if you want it to be less spicy you can substitute them with regular petite diced tomatoes.
Celery: I added the celery at the beginning of the cooking time because I wanted it to be soft. However, if you want more of a crunch you can add the celery at the end.
Bleu cheese crumbles: If you hate bleu cheese, just leave it out. I like just a bit on top of my soup to bring it a different dimension of flavor.
- Category: Soup
- Method: Instant Pot
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This was wonderful on a cold snowy night here in Canada. I made it exactly as written except no salt and I added broken up whole wheat tortilla chips with the blue cheese crumbles on top when serving. I hate blue cheese by the way but it just added a different dimension and the chips gave me some salt and crunch. Spectacular!
★★★★★
I usually don’t love blue cheese either but it is a must with buffalo chicken chili!
Have you ever made this with ground chicken? Do you normally serve this with cornbread or rolls?
Nope but I bet that would be great! I like cornbread personally 🙂
My husband is the cook of the family. I made this for him and he thinks we should have it weekly. He often cuts up chicken breasts for me ahead of time. (I have it made in this wife world.) Would that change the cook time on this recipe? Frozen and/or thawed. Thanks for this awesome recipe!
★★★★★
If using cubes of uncooked chicken I would use a 4 minute pressure cooking time. So lucky to have such an awesome husband!
Easy and very good, have made many times.
★★★★★
So glad to hear it!
Made it tonight for the first time. It’s another one of those recipes that you can’t stop eating, it’s so so good!
★★★★★
I agree!
Crowd pleaser! I’ve made it twice per the recipe but added one more can of beans each time. The second time I didn’t have great northern beans so I substituted pinto beans and it was just as good! Thank you for all your great recipe ideas!!
★★★★★
I’m glad you liked it Nancy! This is one of my faves!
I love this recipe and have made it several times! I was wondering though if chicken thighs could be used instead of chicken breasts. If so, would the cooking time have to be adjusted?
Yes that would be amazing and keep the same cooking time!
I’ve made this recipe in the crockpot for ages and looking forward to trying it in the insta pot. My question is I have always made it with orzo pasta instead of the beans (just not a fan) Do you think you would you be able to add that in too or would you have to just make the orzo separate and add it in?
★★★★★
Orzo really only needs a 1 minute cooking time in the Instant Pot so I would not add it in at the beginning or it will be completely mushy. I would either cook it on the stove or stir it in after the pressure cooking is over and use the saute setting to cook it. Make sure to stir often if you do the latter option so that the bottom doesn’t scorch.
Thanks! I’ve only made one thing so far in mine so still trying to figure it out
Could you sub the cream cheese for yogurt?
you could but it won’t taste as good. Could you use the neufatchatel cheese?
I am trying it with Neufchatel tonight! I think it’ll be the same & less fat content as well.
Hope you like it!
Hi!
Would I be able to substitute the chicken for ground turkey. If so, would you brown the turkey before?
Just made the Insta pot version of this for a chili cook off…i won❣ what an amazing amazing taste… I’ll be making this for years to come… thank you❣
★★★★★
Thank you so much for sharing this Kurt! I am so happy you won 🙂
I love this and have made it there times..I add twice as many beans and tomatos…Had it over rice too! I do celery both cooked and raw on top..yummm
YUM! I love all the changes you made. Sounds great.
LC
★★★★★
Love it. It is a little too runny, so I served it with rice, which made it perfect. I do have a question though. I absolutely love this website. I refer people to you almost every day. My only complaint is the lack of protein in recipes. I always want to double the meat in recipes to make them less of a soup consistency as well as a more filling meal. For example, how would you double the meat in this recipe? If you had 3 lb of chicken, how long would you do HP as well as natural release? Are there IP rules of pounds of chicken? Thank you so much. Again, I love your blog.
★★★★
Hi Samantha, I’m glad you like my blog! You can just double the meat. Don’t worry about changing the time on the instant pot. Keep it the same. THe pot will just take more time to come to pressure.