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Instant Pot buffalo chicken chili topped with avocado, green onion and ranch with buffalo sauce drizzled over top
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Instant Pot Buffalo Chicken Chili

This easy Instant Pot Buffalo Chicken Chili is creamy, high in protein, and packed with tangy buffalo flavor. Made with tender chicken thighs, cannellini beans, veggies, green chiles, and Greek yogurt, then topped with ranch, avocado, green onion, and extra buffalo sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Rachael DeVaux

Equipment

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

Swaps & Substitutions:
  • 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.