Buffalo Chicken Chili is bursting with flavor and a perfect comforting dish even better is that it cooks up quickly in the Instant Pot.
Quick and Easy – Cooks in less than 30 minutes in the Instant Pot
Leftover Friendly – Tastes even better the next day.
Pantry Friendly – Only requires basic ingredients
WHAT YOU’LL NEED
Ground Chicken – Or ground turkey, beef or bison.
Soup Starter – blend of diced onions, celery and carrots. Found in frozen aisle at local grocery store.
White Navy beans – You could use any kind of white beans.
Fire roasted diced tomatoes – Original diced tomatoes would work as well
Buffalo wing sauce – make your own by mixing melted butter and hot sauce to your preferred heat level.
Spices – minced garlic, paprika, cayenne pepper, onion powder, garlic powder
Corn – I used canned but frozen would work just fine as well.
STEP BY STEP INSTRUCTIONS
Step 1. Heat Instant Pot on sauté and add ground chicken. Stir often to break the meat apart with spatula until lightly browned. I use a chop and stir, as it breaks up the ground meat the best. Add the garlic, onion, carrot, and celery mixture. Stir and cook until vegetables are tender.
Step 2. Turn off Instant Pot and add beans, corn, tomatoes, broth, sauce and seasonings Cover, set to seal and high pressure for 10 minutes
Step 3. Allow 5 minute natural pressure release when done and then quick release remaining Garnish with diced green onions and serve
TIPS AND FAQS
Make your own soup starter by mixing one third cup of each onion, celery, and carrots diced. Make in large batches with equal amounts of each and freeze for a cheap and easy homemade soup starter.
If you want to make this chilli a little more hearty serve over a bowl of cooked rice. A bowl of rice will also help reduce the spice level if you have family members that are not a fan of spicy food.
HOW TO REHEAT LEFTOVERS?
I always reheat my soup in a small saucepan on the stove over medium heat. This is one recipe that I think will reheat just fine in the microwave. I would start with one or two minutes of microwave time depending on how much you are reheating.
In my opinion leftovers of this Buffalo Chicken Chili tastes better than the first day. Most days I cook this the day before I want to eat it for dinner because we think it has deeper flavors after sitting in the refrigerator overnight.
Buffalo Chicken Chili
- Instant Pot or Pressure Cooker
- 1 pound Ground chicken
- 1 cup of pre-diced soup starter celery, and carrot, onion blend
- 15 oz canned White navy beans drained and rinsed
- 14.5 oz can Fire roasted tomatoes
- 2 cups Chicken broth
- ¼ cup Buffalo wing sauce
- 1 tbsp. Minced garlic
- 14.5 oz can Corn kernels
- ½ tsp. Smoked paprika
- ½ tsp. Cayenne pepper
- ½ tsp. Onion powder
- ½ tsp. Garlic powder
- ¼ tsp. Salt
- Green onions to garnish
- Heat Instant Pot on sauté and add ground chicken
- Stir often to break the meat apart with spatula until lightly browned.
- Add the garlic, onion, carrot, and celery mixture.
- Stir and cook until tender.
- Turn off Instant Pot and add beans, corn, tomatoes, broth, sauce and seasonings
- Cover, set to seal and high pressure for 10 minutes
- Allow 5 minute natural pressure release when done and then quick release remaining
- Garnish and serve