Instant Pot Buffalo Chicken Chili Recipe

If you love anything buffalo chicken, this chili is a combination you’ll happily get behind. It’s creamy without feeling heavy, packed with protein, and finished with the toppings that make buffalo chicken so irresistible.

Thanks to the Instant Pot, this meal tastes like more work than it actually requires. Everything cooks together quickly and the result is a comforting, flavorful bowl you’ll want to make again and again.

Buffalo Chicken Chili in the Instant Pot

I recently added an Instant Pot to my kitchen and quickly became obsessed. It’s been a game changer, especially on busy days when you want a homemade meal without the fuss. For this buffalo chicken chili, everything goes straight into the pot: chicken thighs, vegetables, cannellini beans, green chiles, bone broth, and plenty of buffalo sauce. The pressure cooker makes the chicken incredibly tender, and blending part of the chili gives it a luscious, creamy texture while keeping beans and vegetables intact for heartiness.

After pressure cooking, shred the chicken and blend a portion of the chili right in the pot with an immersion blender (or blend a small portion in a regular blender). Stir in plain Greek yogurt at the end to add extra creaminess and protein. Finish with your favorite toppings — I love avocado, green onion, ranch, an extra drizzle of buffalo sauce, and a little crushed tortilla chip for crunch.

A Few Notes for Making This Chicken Chili

Chicken thighs are my preference because they stay juicy and shred beautifully after pressure cooking. Cannellini beans do double duty here: blending some into the broth creates a silky base, while leaving others whole adds texture and substance. Start with the buffalo sauce amount in the recipe and add more at the end until the heat and tang are just right for you. And don’t skip the toppings — the cool, creamy additions balance the spicy buffalo flavor perfectly.

Ingredients You’ll Need:

• Boneless, skinless chicken thighs
• Small yellow onion, diced
• Celery stalks, diced
• Carrot, diced
• Garlic cloves, minced
• Canned cannellini beans (drained and rinsed)
• Canned diced green chiles
• Low-sodium chicken bone broth
• Buffalo hot sauce (plus 2–3 tablespoons for finishing)
• Garlic powder
• Onion powder
• Smoked paprika
• Kosher salt and black pepper
• Plain Greek yogurt or unsweetened dairy-free yogurt

To Serve:

• Avocado
• Sliced green onion
• Ranch or dairy-free ranch
• Extra buffalo sauce
• Crushed tortilla chips (optional)

How To Make Instant Pot Buffalo Chicken Chili

Looking for the full recipe? Scroll to the recipe card below for precise measurements and instructions.

This recipe pairs bold buffalo flavor with creamy, protein-rich ingredients to create a satisfying bowl that’s simple to prepare. The Instant Pot does much of the work: tenderizing the chicken and melding flavors in a short amount of time.

1. Add everything to the Instant Pot. Place chicken thighs, vegetables, garlic, one can of beans, green chiles, bone broth, buffalo sauce, and spices into the pot and stir to combine.
2. Pressure cook. Seal the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes, then carefully release the remaining pressure.
3. Shred the chicken. Remove the chicken and shred it with two forks.
4. Partially blend for creaminess. Use an immersion blender to blend a portion of the chili until smooth, leaving plenty of whole beans and vegetables for texture. Alternatively, blend about 1½ cups in a regular blender and stir it back in.
5. Combine and finish. Return the shredded chicken and the remaining can of whole cannellini beans to the pot. Let the chili cool slightly, then stir in the Greek yogurt and 2 tablespoons of buffalo sauce. Taste and add the remaining tablespoon of sauce, or adjust salt and pepper, as needed.
6. Serve with toppings. Top bowls with avocado, sliced green onion, ranch, extra buffalo sauce, and crushed tortilla chips if you like.

What to Serve with Buffalo Chicken Chili

Load it up: avocado, sliced green onion, ranch, an extra drizzle of buffalo sauce, and crushed tortilla chips all work beautifully. The cool toppings balance the tangy heat, making each bite satisfying. This chili is versatile — great for leftovers, excellent for a casual game-day spread, and simple enough for a cozy family dinner.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes. Boneless, skinless chicken breast works if that’s what you have, though thighs remain juicier after pressure cooking. If you use breast meat, follow the same pressure-cooking instructions and the chili will still be creamy thanks to the blended beans and Greek yogurt.

Is this buffalo chicken chili gluten-free?

The chili itself is naturally gluten-free. If you need to be certain, check ingredient labels for buffalo sauce, broth, ranch, and any chips to confirm they are certified gluten-free.

Can I freeze buffalo chicken chili?

Yes. For best texture, freeze the chili before adding the Greek yogurt. Cool completely, transfer to an airtight freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge, reheat gently, then stir in yogurt and finishing buffalo sauce just before serving.

More Healthy Chili Recipes

If you’re craving chili, here are a few other crowd-pleasers to try: nourishing chicken chili, a healthy turkey taco chili with butternut squash, a cheesy chili skillet, and a hearty paleo chili. Each offers a different flavor profile while keeping things wholesome and satisfying.

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: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 6

Equipment

• Instant Pot
• 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
• ⅓ cup buffalo hot sauce, plus 2–3 tablespoons for finishing
• 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

To Serve

• Avocado
• Sliced green onion
• Ranch or dairy-free ranch
• Extra buffalo sauce
• Crushed tortilla chips (optional)

Instructions

1. Add the chicken, onion, celery, carrot, garlic, 1 can of 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.
2. Secure the lid and cook on High Pressure for 10 minutes.
3. Allow the pressure to naturally release for 10 minutes, then carefully release the remaining pressure.
4. Transfer the chicken to a bowl and shred with two forks.
5. Use an immersion blender to blend a portion of the chili until creamy while leaving plenty of beans and vegetables intact. (Alternatively, blend about 1½ cups until smooth and return it to the pot.)
6. Return the shredded chicken to the Instant Pot along with the remaining can of whole cannellini beans.
7. 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 sauce, if desired. Adjust salt and pepper to taste.
8. Serve with optional toppings: avocado, green onion, ranch, extra buffalo sauce, and crushed tortilla chips.

To Store & Reheat

• Store: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth or water if the chili thickens after refrigeration. Stir in yogurt and finishing sauce before serving if reheated from frozen or chilled.

Notes

• Chicken: Boneless, skinless chicken breast can be used instead of thighs.
• Greek yogurt: Substitute an unsweetened dairy-free yogurt to make the chili dairy-free.
• Buffalo sauce: Adjust the amount to suit your preferred spice level.
• Broth: Regular low-sodium chicken broth can be used instead of bone broth.
• Beans: Great Northern beans or other mild white beans can be substituted for cannellini beans.
• Toppings: Customize with shredded cheese, cilantro, extra green onion, or dairy-free ranch if desired.