There’s chili and there’s Buffalo chicken. And then there’s Buffalo chicken chili. Not only is this one of the best you’ll have, but it’s done in under 30 minutes versus hours.
This is one of the best chilis you’ll have and to anyone who is a lover on all things buffalo chicken, it is an absolute MUST! See Jeffrey’s Tips in the recipe card on how to turn it into an insane dip!
NOTE: This recipe has been revised and enhanced for the better since I originally published it, so the step-by-step photos may not match the recipe card (which is now up-to-date), but you’ll still get the idea. It’s also in my third book (the yellow one).
We’ll begin with some ground chicken (or turkey)…
…and add it to our heated Instant Pot.
Stir it up as it cooks…
…until it becomes crumbly and browned.
Next we’ll add in some chicken broth…
…buffalo wing sauce…
…a packet of powdered ranch dressing…
…some frozen corn…
…and some salt.
Give everything a good stir.
Then we’ll add some canned, rinsed navy beans…
…and some drained fire-roasted diced tomatoes.
Give it all a final stir, secure the lid and cook at high pressure.
When done cooking, it’s going to look and smell beautiful! BUT we ain’t done yet! Now we need to turn the pot to “Sauté”…
…add in some cream cubed cheese…
…and some cheddar cheese in batches.
Whisk until ALL of the cream cheese and cheddar have melded into the chili giving it that wonderful color and creamy consistency.
And really finish it off by thickening it with a cornstarch slurry.
Let it bubble for a few minutes while stirring on “Sauté” and then turn the pot off.
As it cools, it will thicken very nicely and it will be ready to serve!
Ladle it into a few bowls…
..and top with some optional blue cheese crumbles!Congrats! You’ve just made some SERIOUS Buffalo Chicken Chili!
Instant Pot Buffalo Chicken Chili
If you're a lover of buffalo chicken, you've just met your new favorite soup to keep you comfortable on the couch. See Jeffrey's Tips on how to also make it a dip!
- 2 tablespoons (1/4 stick) salted butter
- 1 red onion, diced
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 2 pounds of ground chicken, turkey or beef
- 4 cups of chicken broth (use 4 cups of water + 4 teaspoons of Chicken Better Than Bouillon)
- 1 (14.5-ounce) can fire-roasted tomatoes
- 1 (10-ounce) can Rotel
- ½ cup Buffalo Wing sauce (you can add more to taste)
- 1 (1-ounce) package of ranch dressing mix
- 1 teaspoon of celery salt
- 1 teaspoon Cajun/Creole/Louisiana seasoning (I use Tony Chachere's)
- 1 teaspoon dried cilantro (optional)
- 10 ounces frozen corn (optional)
- 2 (15.5-ounce) cans beans of your choice (I use navy, great northern or cannellini), drained and rinsed.
- 1/4 cup cornstarch + 1/4 cup cold water mixed to form a slurry
- 4 ounces (half brick) of cream cheese, cut into cubes
- 1 (5.2-ounce) package Boursin herb cheese (any flavor), cut into small chunks
- 2 cups (8 ounces) of sharp cheddar cheese
- Blue cheese crumbles and oyster crackers for topping
- Add the butter to the Instant Pot, hit Sauté and Adjust to the More or High setting. Once the butter's melted and bubbling, add the onion and sauté for 3 minutes. Add the garlic and sauté for 1 minute longer.
- Add the ground meat and break up with a mixing spoons or spatula. Sauté for 3 minutes, until crumbled and lightly browned.
- Add the broth, diced tomatoes, Rotel, wing sauce, ranch mix, celery salt, Louisiana seasoning, dried cilantro (if using), and frozen corn (if using). Stir well. Top with the beans but do not stir. Just let them rest on top.
- Secure lid and move the valve to the sealing position. Hit Cancel and then hit Manual or Pressure Cook at High Pressure for 5 minutes. Quick release when done.
- Hi Cancel and then hit Sauté and Adjust to the More or High setting. Once bubbling, stir in the cornstarch slurry followed by the cream cheese, Boursin, and Cheddar. Stir until all is combined.
- Ladle into bowls and top with blue cheese crumbles and oyster crackers, if desired.
Want to make this recipe an incredible dip for chips instead of a bowl-n-spoon chili? Just stir in another 2-4 cups of any shredded Mexican style cheese of your choice (such as Chihuahua, Cheddar, Monterey Jack, Pepper Jack or Cotija)! You can also add in some sauteéd poblano peppers and onions (I used about 3 peppers and 2 onions and sauteéd in olive oil in a skillet for about 10-15 minutes and then just dumped them right into the dip).
Want the best of both worlds? Serve it as a chili, and the next day, change things up by turning it into a dip as instructed above. Either serve cold right out of the fridge (it’ll be nice & thick) OR heat it up, adding in more cheese (like stated above) until nice and thick and dip in some chips of your choice!
THIS IS SOOOOO GOOD! We crumbled tortillas chips on top. Perfect for this cold Northern winter!
how can this be made without instant pot?
what is the nutritional values on this recipe? carbs/protiens/calories, etc
Use a nutrition calculator plugging in the exact ingredient brands you use to find the answers.