Name: Easy Instant Pot Buffalo Chicken Chili
Prep time: 10 min
Cook time: 17 min
Ingredients: 1-1.5 lb. Chicken thighs (skinless and boneless); 1 Onion (diced); 3 Garlic cloves (minced); 1 Tbsp. Avocado oil; 1 tsp. Cumin; 1 tsp. Smoked paprika; 1/2 tsp. Chili powder; 1 15 oz Can Pinto Beans (rinsed); 1 15 oz can Northern beans (rinsed); 1/4-1/2 C. Buffalo sauce (adjust level to personal taste); 1 Poblano pepper (diced); 1 14.5 oz Can Diced tomatoes (undrained); 1 C. Chicken broth (reduced sodium); 3/4 C. Greek Yogurt; Salt to taste; Cheese (shredded ); Tortilla chips; Avocado; Cilantro; Dollop of Sour cream/greek yogurt

Buffalo chicken chili is one of those recipes that sounds impressive but is honestly one of the easiest things you can make on a weeknight. Dump everything into the Instant Pot, walk away, and come back to a deeply flavorful chili with tender shredded chicken and creamy beans ready to go. It’s fast, filling, and full of that spicy, tangy buffalo kick that makes it feel anything but ordinary.

I created this recipe because I wanted all the fun flavor of buffalo wings without the mess or the fuss. A big bowl of chili felt like the natural answer. The Instant Pot does all the heavy lifting here, which means you get a deeply flavorful, hearty dinner on the table fast – even on the busiest of weeknights.

If you love a good spicy, cozy bowl, my hearty breakfast potato bowls with creamy chipotle sauce uses that same warming, bold flavor approach that I just can’t get enough of. But this chili? It’s in regular rotation at our house, especially when game day rolls around.

Two bowls of buffalo chicken chili topped with avocado, cheese, and cilantro.

Why You’ll Love This Recipe

Easy, one-pot meal: Everything cooks right in the Instant Pot, which means less cleanup and more time to actually enjoy your evening.

Fast Dinner: With just 10 minutes of prep and about 17 minutes of cook time, dinner is on the table fast. There will be some extra wait time while the Instant pot reaches pressure, but it comes together so easily.

Big buffalo flavor: That tangy, spicy buffalo sauce flavor runs all the way through this chili. It’s not just an afterthought. The chili is bold in flavor and such a cozy meal.

What I Love:

The Greek yogurt stirred in at the end is a small move that makes a big difference. It adds a creamy, cool balance to all that heat without weighing the chili down.

Ingredients needed to make the Instant Pot Buffalo Chicken Chili.

Ingredient Notes and Substitutions

Chicken thighs: Boneless, skinless chicken thighs stay tender and juicy under pressure and shred really easily. You can use chicken breasts instead, but thighs give you the best texture here.

Buffalo sauce: Start with 1/4 cup and taste as you go. If you love heat, work your way up to 1/2 cup. Any store-bought buffalo sauce works great. Just use one you already like the flavor of.

Poblano pepper: Adds a mild, earthy heat. If you can’t find one in a pinch, a green bell pepper works too, though the flavor will be a little milder.

Beans: Pinto and northern beans keep this chili hearty and filling. You can swap in kidney beans or black beans based on what you have on hand.

Greek yogurt: This is stirred in after cooking to add a creamy element. It’s an easy swap for sour cream if that’s what you have. Either way, don’t skip it, it really rounds out the chili.

Chicken broth: Reduced sodium is recommended so you can control the salt level yourself. You can use vegetable broth as well.

Buffalo chicken chili in bowls with a plate of topping sitting off the the side.

How to Make Buffalo Chicken Chili: Step-by-Step Instructions

Turn the Instant Pot to sauté mode and add the avocado oil. Once hot, add the diced onion and poblano pepper. Sauté for 5-7 minutes or until softened. Add the minced garlic and cook for 1-2 more minutes. Turn off the sauté setting.
Pour in the chicken broth and buffalo sauce. Add the pinto beans and northern beans, then stir in the cumin, smoked paprika, and chili powder. Add the diced tomatoes (undrained) and stir everything together.
Place the chicken thighs into the Instant Pot, pressing them down slightly so they are submerged under the liquid.
Lock the lid into place and set to pressure cook on high for 14 minutes, or until the chicken is fully cooked and tender. Quick release the pressure once done.
Remove the lid carefully once all the pressure has been released. Use two forks to shred the chicken right in the pot.
Stir in the Greek yogurt until fully combined. Taste and add salt as needed.
Ladle into bowls and pile on your favorite toppings. Enjoy!

Sara’s Tip

Buffalo sauce varies a lot by brand when it comes to heat and saltiness. Start on the lower end (1/4 cup) and add more after tasting after cooking. You can always add more heat, but you can’t take it away once it’s in there. And hold off on adding extra salt until after you stir in the Greek yogurt. That step changes the flavor balance enough that you may need less than you think.

Topping Ideas

This is where you can really make the bowl your own. Here are some favorites:

Shredded cheddar or Monterey Jack
A dollop of sour cream or Greek yogurt
Sliced avocado
Fresh cilantro
Crushed tortilla chips for crunch
A drizzle of extra buffalo sauce if you want more heat

My protein packed breakfast quesadilla with chipotle sauce uses a similar topping approach. Pile on what you love and make it yours.

Recipe FAQs

Can I make this on the stovetop instead of the Instant Pot?

Yes! Sauté the onion, pepper, and garlic in a large pot over medium heat. Add the remaining ingredients, bring to a boil, then reduce heat and simmer for 25-30 minutes or until the chicken is cooked through and easy to shred. Shred the chicken, stir in the Greek yogurt, and serve.

Can I use rotisserie chicken?

Absolutely. If you want to save even more time, use shredded rotisserie chicken and reduce the pressure cook time to just 5 minutes (enough to let the flavors come together). Or you can skip the pressure cook entirely and just simmer on sauté for a few minutes.

How spicy is this chili?

It depends on how much buffalo sauce you use and which brand. Starting at 1/4 cup gives you a mild-medium heat. Going up to 1/2 cup brings a solid kick. Adjust it to your personal taste and your family’s heat tolerance.

Can I make this dairy-free?

Yes, just skip the Greek yogurt at the end or replace it with a plain, unsweetened dairy-free yogurt. The chili is still flavorful and hearty without it.

Can I freeze leftovers?

This chili freezes really well. Let it cool completely, then transfer to a freezer-safe container or zip lock bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

How do I store leftovers?

Store leftover chili in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once the flavors have had time to meld.

Looking for more quick and satisfying dinner ideas? Check out my quick and easy breakfast recipes for more fast, family-friendly meals that come together without a lot of effort.

If you give this buffalo chicken chili a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram so I can see your creations.

My make ahead breakfast burritos with hash browns and spicy avocado crema are another family favorite that use a lot of the same bold, satisfying flavors if you want something to meal prep for the week ahead.

From my kitchen to yours, happy cooking! I hope you love this buffalo chicken chili as much as we do!