By popular request, my award-winning chili has been adapted for the pressure cooker. Instant Pot Buffalo Chicken Chili is creamy, spicy, and a favorite any night of the week.
I’m always grateful for the messages I still receive about this chili, which I first made on a whim several years ago. It began as a “kitchen sink” creation born from pantry ingredients and has evolved into a recipe many of you return to. Over time I’ve made small tweaks based on reader feedback, and recently I converted it for the electric pressure cooker by popular request. The Instant Pot version captures the same bold buffalo flavor with a rich, creamy texture—without spending hours at the stove.
How to make chili in the Instant Pot:
- Use the sauté function to brown any ground meat (this recipe uses ground chicken).
- Add broths, tomatoes, seasonings, and other liquids.
- Hold off on dairy or thickeners (cream cheese in this recipe) until after pressure cooking.
- Seal and cook on high pressure for about 8–12 minutes so flavors meld as if simmered for much longer.
Is Instant Pot chili really faster than stovetop?
Short answer: yes, in terms of hands-on time and convenience. You can certainly make this chili on the stove, but the Instant Pot offers practical advantages. Once everything is in the pot and sealed, you can step away while the cooker builds pressure (about 10–15 minutes) and then cooks. That 10 minutes at pressure produces the kind of flavor development that would otherwise require a longer simmer on the stove, where you’d need to monitor for boil-overs and adjust heat. For busy evenings, the Instant Pot minimizes active cook time while delivering great depth of flavor.
Notes about this buffalo chicken chili
- Chicken breasts can be used instead of ground chicken—cook on high pressure for 12 minutes, then shred.
- Adjust the buffalo wing sauce to taste: reduce for milder heat, increase for more spice.
- Add cream cheese at the end and stir or whisk until smooth. Make sure the cream cheese is at room temperature and break it into small pieces; stirring well will eliminate lumps.
- Most importantly, make the recipe your own. Swap or add ingredients you love and enjoy!
Equipment needed
- Instant Pot (6-quart or larger recommended)
- Meat chopper or spatula to break up ground chicken while sautéing
- Whisk to smooth the cream cheese
- Optional: an extra silicone sealing ring if you use your Instant Pot for both savory and sweet recipes
Instant Pot Buffalo Chicken Chili
Jennifer Draper
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Ingredients
- 1 pound ground chicken
- 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 add more later if needed
- 1 package ranch dressing mix
- 1 cup frozen corn kernels
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 4 oz cream cheese room temp and cut into small pieces
Instructions
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Heat Instant Pot on sauté and add ground chicken.
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Cook, breaking the meat apart, until browned and fully cooked. Add a teaspoon of oil if needed.
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Turn off sauté. Add drained beans, fire-roasted tomatoes, chicken broth, buffalo sauce, ranch mix, corn, and seasonings.
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Cover, set the valve to seal, and cook on high pressure for 10 minutes.
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Allow a 5-minute natural pressure release, then quick-release any remaining pressure.
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Stir in cream cheese and whisk until smooth and fully incorporated.
Nutrition
Important nutritional disclaimer