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If you love Buffalo chicken but want something hearty enough for dinner, this Instant Pot Buffalo Chicken Chili is for you. Made with ground chicken, white beans, celery, carrots, fire-roasted tomatoes, hot sauce, and cream cheese, it's hearty, creamy, slightly spicy, and mostly hands-off thanks to the Instant Pot.
This chili combines the creamy comfort of Instant Pot white chicken chili with the hearty texture of Instant Pot beef and bean chili, plus plenty of bold Buffalo flavor, making it perfect for game day or a chilly weeknight.
Instant Pot Buffalo Chicken Chili at a Glance
- Serves: 6 hearty servings
- Time Needed: About 60 minutes
- One-Pot Instant Pot Dinner. Everything cooks in one pot, which means big flavor, easy prep, and very little cleanup.
- Balanced heat. Hot sauce brings that signature Buffalo kick, while cream cheese, white beans, and a touch of sweetness keep the chili bold without being overwhelmingly spicy.
Kristen's Keys to Perfect Buffalo Chicken Chili
While testing this chili recipe, I found the following factors mattered in developing a bold buffalo flavor that was still family-friendly.
- Use hot sauce, not Buffalo sauce. Just like when making shredded Instant Pot Buffalo chicken, I build the buffalo flavor with hot sauce and spice rather than prepared buffalo sauce, which changes the chili's consistency and flavor.
- Don't skip the tiny bit of sugar. A teaspoon of sugar isn't added to sweeten the chili. Rather, it softens the acidity of both the hot sauce and tomatoes and helps to round out the heat, giving it a balanced flavor.
- Fire-roasted tomatoes make a noticeable difference. Fire-roasted tomatoes give the chili a deeper, smoky flavor that pairs especially well with Buffalo flavors. I find the chili lacks depth when made with regular diced tomatoes.
- Soften the cream cheese first. Cube the cream cheese and let it sit out at room temperature while the chili cooks. This helps it melt more easily, giving you a smooth, creamy finish.
Happy Cooking! xo Kristen
Notes on Ingredients
- Ground Chicken: I have tested this recipe with both dark meat and white meat ground chicken, and while both worked, I slightly prefer ground chicken breast, as it really absorbs the buffalo flavor and keeps the chili light.
- Celery + Onions + Carrots: This trio helps establish the classic Buffalo chicken flavor profile. The carrots and onions sweeten and build depth, while the celery brings a fresh bite. Dice them fairly small so that they soften into the chili.
- Hot Sauce: Use a standard cayenne-based hot sauce, not prepared buffalo sauce. I like Frank's RedHot or Texas Pete Hot Sauce, but you can use any brand of cayenne pepper hot sauce you like.
- Fire-Roasted Diced Tomatoes: As mentioned earlier, this recipe benefits from fire-roasted over regular diced tomatoes.
- Smoked Paprika: If you don't have smoked paprika on hand, regular will work, but I really like the depth and smoky undertone it brings here.
- Sugar: Honey works as a substitute if needed.
- White Beans: You can use cannellini or Great Northern beans. I personally like cannellini here, as they hold their texture well after pressure cooking. Great Northern beans soften more, which is not necessarily a bad thing.
- Cream Cheese: Use full-fat or reduced-fat cream cheese, not fat-free, which doesn't melt as smoothly and won't give you the same creamy finish.
How to Make Instant Pot Buffalo Chicken Chili
Step One: Brown Chicken and Vegetables
- Heat 1-2 teaspoons of oil using the Sauté function, then add the ground chicken, finely diced onion, celery, and carrots.
- Cook, breaking up the chicken, until mostly browned and the vegetables begin to soften.
- Add the garlic and sauté for only about 30-60 seconds, stirring constantly, just until fragrant.
- Hit Cancel to turn off the Sauté function.
Step Two: Deglaze the Inner Pot
Any time you use the Sauté function, you want to scrape up any browned bits from the bottom of the inner pot. Those browned bits are flavor, but if they're stuck to the bottom, they can also trigger the burn warning.
- Add the chicken stock to the inner pot and use a spatula or spoon to scrape across the entire bottom of the inner pot until no browned bits remain.
Step Three: Layer the Remaining Ingredients
When working with tomato-based products, I find it best to layer the tomatoes on top and wait to stir until after pressure cooking. Layering is especially helpful in an 8-quart model, which I've found is more prone to burn warnings
- Stir in the seasonings and beans.
- Pour the tomatoes over the top, and don't stir.
Step Four: Pressure Cook
Natural pressure release is an important part of this recipe and is factored into the overall time. So please don't rush to release the pressure. That will cause a lot of the liquid to be lost through the valve.
- Lock the lid on the Instant Pot and seal the vent knob, if needed, per your model.
- Using the Pressure Cook or Manual button, set it to cook for 15 minutes on High Pressure. The Chili button offers no benefit here.
- After the cook time has elapsed, let pressure release naturally for at least 10 minutes; 15 minutes is even better.
- Release the remaining pressure manually, or let it release completely on its own.
Step Five: Add Cream Cheese
- Add the softened cream cheese and whisk or stir until fully melted.
If the cream cheese isn't melting smoothly, pop the lid back on the Instant Pot and leave it on Keep Warm for 5-10 minutes, then stir again.
Step Six: Serve
Serve the Buffalo Chicken Chili as-is, or top with sliced green onions, crumbled blue cheese, a swirl of ranch dressing, or even shredded cheddar. And while blue cheese may be the classic Buffalo pairing, my family is firmly Team Ranch.
Recipe Variations
- No Instant Pot? Make Crockpot Buffalo Chicken Chili. Brown the ground chicken, onion, carrots, celery, and garlic in a skillet. Transfer to the slow cooker and stir in the remaining ingredients, except the cream cheese. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Cube softened cream cheese, stir it into the chili, and cook on HIGH for 30 minutes, or until creamy.
- Increase the Heat: You can increase the heat by increasing the hot sauce from ⅓ cup to ½ cup, but keep in mind that the chili will be slightly thinner.
- Mellow the Spice: I wouldn't decrease the hot sauce. Instead, increase the cream cheese from 4 ounces to 6 ounces to help tame the heat.
Storage Instructions
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally. Because of the beans and cream cheese, the chili may thicken after chilling. If needed, add a splash of chicken broth to thin.
- Freezing: I tested freezing this chili, and it worked, but it did separate slightly when thawed. The best way to combat this is to heat gently over low heat, stirring often. The consistency won't be quite as smooth, but the flavor is still there.
More Buffalo Chicken Inspired Recipes
- Instant Pot Buffalo Chicken Wings
- Buffalo Chicken Bites
- Baked Boneless Buffalo Wings
- Buffalo Chicken Salad
- Crockpot Buffalo Chicken Dip
Did you make this recipe?
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Instant Pot Buffalo Chicken Chili
Made with ground chicken, white beans, celery, carrots, fire-roasted tomatoes, hot sauce, and cream cheese, this Instant Pot Buffalo Chicken Chili is hearty, creamy, and slightly spicy, with a deep, rich flavor.
Video
Ingredients
- 4 ounces cream cheese
- 2 teaspoons light olive oil or canola oil
- 1 pound ground chicken
- 1 small yellow or white onion, finely diced
- 2 stalks celery, finely diced
- 2 carrots, peeled and finely diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken stock
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt, plus more to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon granulated sugar or honey
- ⅓ cup cayenne-based hot sauce, such as Frank's RedHot Original
- 1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
- 1 (14.5-ounce) can fire-roasted diced tomatoes
Instructions
- Cube the cream cheese and let it sit at room temperature while you prepare and cook the chili.
- Add the oil to the inner pot and select Sauté. Once heated, add the ground chicken, onion, celery, and carrots. Cook, breaking up the chicken, until mostly browned and the vegetables begin to soften. Add the garlic and cook for 30-60 seconds, just until fragrant. Hit Cancel to turn off the Instant Pot.
- Add the chicken stock and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the inner pot.
- Stir in the smoked paprika, salt, onion powder, garlic powder, sugar, hot sauce, and drained beans. Pour the fire-roasted tomatoes over the top. Do not stir.
- Lock the lid in place and seal the vent knob, if your model requires it. Cook on HIGH pressure using Manual or Pressure Cook for 15 minutes.
- Once the cook time has elapsed, let the pressure release naturally for at least 10 minutes; 15 minutes is even better. Release any remaining pressure manually, or let it continue to release naturally.
- Stir in the softened cream cheese. If it doesn't melt smoothly, replace the lid and leave the Instant Pot on Keep Warm for 5-10 minutes, then stir again until creamy.
- Taste and add additional salt if needed. Serve with shredded cheese, blue cheese crumbles, sliced green onions, ranch dressing, or additional hot sauce, as desired.
Notes
Hot Sauce: Use a cayenne-based hot sauce, such as Frank's RedHot Original, not prepared Buffalo sauce.
Cream Cheese: Use full-fat or reduced-fat cream cheese. Avoid fat-free cream cheese.
Beans: Cannellini or Great Northern beans both work well. Drain and rinse before adding.
Adjusting the Heat: For a spicier chili, increase the hot sauce up to ½ cup. To mellow the heat, increase the cream cheese to 6 ounces rather than reducing the hot sauce.
Slow Cooker Option: Brown the chicken and vegetables in a skillet, then transfer to a slow cooker with all ingredients except the cream cheese. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in softened cream cheese and cook on HIGH for 30 minutes.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of chicken broth if the chili has thickened.
Freeze: Freeze in an airtight container for up to 1 month. The cream cheese may separate slightly after thawing, so reheat gently over low heat and stir often. The texture may not be quite as smooth, but the flavor will still be good.
Nutrition
Calories: 183kcalCarbohydrates: 8gProtein: 17gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 75mgSodium: 718mgPotassium: 668mgFiber: 1gSugar: 4gVitamin A: 3751IUVitamin C: 13mgCalcium: 56mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m going to try this with diced up chicken instead of ground. I have family member who has texture issues with ground chicken ☹️
Hi Angel! I would suggest dicing and browning the chicken with the veggies, and then cooking as directed. Another alternative would be to stir in shredded cooked chicken with the cream cheese and let it sit on keep warm to warm through. I hope you enjoy!