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Buffalo Chicken Chili

Buffalo Chicken Chili  is bursting with flavor and a perfect comforting dish even better is that it cooks up quickly in the Instant Pot. 
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 301kcal
Author: Wendy


  • 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
  • 1/4 cup Buffalo wing sauce
  • 1 tbsp. Minced garlic
  • 14.5 oz can Corn kernels
  • 1/2 tsp. Smoked paprika
  • ½ tsp. Cayenne pepper
  • 1/2 tsp. Onion powder
  • 1/2 tsp. Garlic powder
  • 1/4 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


Soup starter is a blend of diced onions, celery and carrots found in the frozen aisle of your local grocery store. 


Serving: 1serving | Calories: 301kcal | Carbohydrates: 39g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 954mg | Potassium: 894mg | Fiber: 10g | Sugar: 5g | Vitamin A: 678IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 3mg