If you love anything buffalo chicken, this chili is a combo you’ll definitely be able to get behind. It’s creamy without feeling heavy, high in protein, and finished with all the toppings that make buffalo chicken so good.
And thanks to the Instant Pot, it’s one of those dinners that feels like way more effort than it actually is. I can’t wait to hear what you think of this one!
Buffalo Chicken Chili in the Instant Pot
I recently added this Instant Pot to my lineup of kitchen gadgets, and it’s safe to say it was pretty much an instant obsession. I don’t think I’ll ever get over how life changing it is. Especially on those extra busy days when you’re not exactly wanting to cook, but still want a home-cooked meal.
For this buffalo chicken chili, everything goes straight into the pot with chicken thighs, veggies, white beans, green chiles, bone broth, and plenty of buffalo sauce. So much flavor!
The chicken gets super tender, then the chili gets partially blended to create that creamy texture while still leaving plenty of beans and veggies intact. And last but definitely not least, Greek yogurt goes in at the end for even more creaminess and a little extra protein. Tell me you’re not already obsessed!
A Few Notes for Making This Chicken Chili
I love using chicken thighs here because they stay especially tender in the pressure cooker, and once they’re shredded, they seamlessly fit into the chili. Also, the cannellini beans do double duty: blending some into the broth gives you that creamy consistency, while keeping the rest whole adds texture and makes the chili feel hearty.
For the buffalo sauce, start with the amount in the recipe and add more at the end to get the exact heat and tang you’re looking for. And definitely don’t skip the toppings! Buffalo chicken + ranch is a classic for a reason.
Ingredients You’ll Need:
- Boneless, skinless chicken thighs
- Small yellow onion
- Celery stalks
- Carrot
- Garlic cloves
- Canned cannellini beans
- Canned diced green chiles
- Low-sodium chicken bone broth (I like Kettle & Fire)
- Buffalo hot sauce, plus 2 to 3 tablespoons for finishing (such as Primal Kitchen)
- Garlic powder
- Onion powder
- Smoked paprika
- Kosher salt
- Black pepper
- Plain Greek yogurt or unsweetened dairy-free yogurt (I like Maple Hill Creamery for regular, and Cocojune for DF)
To Serve:
- Avocado
- Sliced green onion
- Ranch or dairy-free ranch (I like SideDish Classic Ranch, use code RACHAEL15)
- Extra buffalo sauce
- Crushed tortilla chips (optional)
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How To Make Instant Pot Buffalo Chicken Chili
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
If you love anything buffalo chicken, this chili is a combo you’ll definitely be able to get behind. It’s creamy without feeling heavy, high in protein, and finished with all the toppings that make buffalo chicken so good
- Add everything to the Instant Pot. Add the chicken thighs, veggies, garlic, one can of beans, green chiles, bone broth, buffalo sauce, and seasonings. Give it a good stir, then secure the lid. It’s seriously the easiest meal to pull together.
- Pressure cook the chicken. Cook on High Pressure for 10 minutes, then let the pressure naturally release for another 10 minutes before carefully releasing the rest. The chicken thighs stay especially tender and juicy, which makes them perfect for shredding into the chili.
- Shred the chicken. Transfer the cooked chicken to a bowl and shred it with two forks. While you have it out, blend a portion of the chili right in the pot with an immersion blender until creamy, leaving plenty of whole beans and veggies for texture. You can also blend about 1½ cups in a regular blender and stir it back in.
- Bring it all back together. Return the shredded chicken to the pot along with the remaining can of whole cannellini beans. This gives the chili that mix of creamy and chunky textures that tastes so good.
- Finish with Greek yogurt + more buffalo sauce. Let the chili cool for a few minutes, then stir in the Greek yogurt and buffalo sauce. Taste and adjust with more sauce, salt, or pepper as needed. The yogurt adds extra creaminess and protein, while the second hit of buffalo sauce brings that signature tangy, spicy flavor.
- Load up your toppings and serve. I love this buffalo chicken chili with avocado, sliced green onion, ranch, an extra drizzle of buffalo sauce, and a little crushed tortilla chip crunch. Honestly, the more toppings, the better. Hope you love it!!
What to Serve with Buffalo Chicken Chili
This is the part where I tell you to load. it. up. Avocado, sliced green onion, ranch, an extra drizzle of buffalo sauce, and crushed tortilla chips are all fair game. The cool, creamy toppings against the tangy buffalo heat are what really make this bowl for me.
And this is another one of those versatile recipes I think we can all get behind. It makes great leftovers, but it’s also fun to serve as part of a hosting spread — whether that’s game day or a cozy night in with the fam. Honestly, this one should probably be added to my 7 Healthy Game Day Recipes for Football Sunday roundup, too.
FAQs
Can I use chicken breast instead of chicken thighs?
You can! Chicken breast will work if that’s what you have on hand, although I prefer chicken thighs because they stay especially tender in the Instant Pot and shred really nicely. Use boneless, skinless chicken breasts in a similar total weight and follow the same pressure-cooking instructions. The partially blended beans and Greek yogurt still give the chili plenty of creaminess, even with the leaner cut of chicken.
Is this buffalo chicken chili gluten-free?
Yes – the chili itself is made with naturally gluten-free ingredients. Just be sure to check the labels on your buffalo sauce, chicken broth, ranch, and tortilla chips (if using) since some brands can contain gluten or have different manufacturing practices. If you need the entire meal to be gluten-free, choose certified gluten-free products where appropriate.
Can I freeze buffalo chicken chili?
Yes, although fridge storage is generally preferred. For the best texture, I recommend freezing the chili before adding the Greek yogurt. Let the chili cool completely, then transfer it to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and stir in the Greek yogurt and finishing buffalo sauce before serving. Add your toppings fresh.
More Healthy Chili Recipes
If you’re craving a cozy bowl of chili, I’ve got a few more favorites for you. From chicken and turkey to a hearty beef option, there’s something here for every kind of chili night.
- Nourishing Chicken Chili
- Healthy Turkey Taco Chili with Butternut Squash
- Cheesy Chili Skillet
- Hearty Paleo Chili
Instant Pot Buffalo Chicken Chili
Equipment
- Instant Pot (click here for the one I use)
- Immersion blender (or regular blender)
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
- 1 (4-ounce) can diced green chiles
- 2 cups low-sodium chicken bone broth, (I like Kettle & Fire)
- ⅓ cup buffalo hot sauce, plus 2 to 3 tablespoons for finishing, (such as Primal Kitchen)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup plain Greek yogurt or unsweetened dairy-free yogurt, (I like Maple Hill Creamery for regular, and Cocojune for DF)
To Serve:
- Avocado
- Sliced green onion
- Ranch or dairy-free ranch, (I like SideDish Classic Ranch, use code RACHAEL15)
- Extra buffalo sauce
- Crushed tortilla chips, (optional)
Instructions
- Add the chicken, onion, celery, carrot, garlic, 1 can of the cannellini beans, green chiles, chicken bone broth, ⅓ cup buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and pepper to the Instant Pot. Stir to combine.
- Secure the lid and cook on High Pressure for 10 minutes.
- Allow the pressure to naturally release for 10 minutes, then carefully release the remaining pressure.
- Transfer the chicken to a bowl and shred with two forks.
- Use an immersion blender to blend a portion of the chili until creamy while leaving plenty of beans and vegetables intact. (Alternatively, transfer about 1½ cups to a blender, blend until smooth, and return it to the pot.)
- Return the shredded chicken to the Instant Pot along with the remaining can of whole cannellini beans.
- Let the chili cool for a few minutes, then stir in the Greek yogurt and 2 tablespoons buffalo sauce. Taste, and add the remaining tablespoon of buffalo sauce, if desired. Adjust the salt and pepper to taste.
- Serve with any (or all!) of the optional toppings: avocado, green onion, ranch, an extra drizzle of buffalo sauce, and crushed tortilla chips. Enjoy!
To Store & Reheat:
- Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until warmed through. If the chili thickens in the fridge, add a splash of broth or water to loosen it before reheating.
Notes
- Chicken: Boneless, skinless chicken breast can be used in place of thighs.
- Greek yogurt: Use plain unsweetened dairy-free yogurt to make the chili dairy-free.
- Buffalo sauce: Adjust the amount to taste depending on how spicy you like your chili.
- Chicken bone broth: Regular low-sodium chicken broth can be used in its place.
- Cannellini beans: Great Northern beans or other mild white beans can be substituted.
- Toppings: Swap in your favorite chili toppings, like shredded cheese, cilantro, or extra green onion, or keep it dairy-free with dairy-free ranch.
