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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.


Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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