Easy Instant Pot Buffalo Chicken Chili
This easy instant pot buffalo chicken is a little spicy and is so hearty! It makes for the perfect fast weeknight dinner or game day meal!
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
Toppings suggestions:
- Cheese shredded
- Tortilla chips
- Avocado
- Cilantro
- Dollop of Sour cream/greek yogurt
Instructions
- Add avocado oil to the instant pot and turn onto sauté setting. Once hot, add the onions and poblano pepper. Sauté for about 5-7 minutes or until the onions and peppers become soft. Add the minced garlic and cook 1-2 more minutes. Turn off Instant pot sauté setting.
- Pour in the chicken broth, buffalo sauce, pinto beans, and norther beans. Stir in the chili powder, cumin, and smoked paprika. Place the chicken into the Instant pot, pressing it down under the liquid slightly.
- Place the Instant Pot lid on and lock into place. Pressure cook high for 17-19 minutes, or until the chicken is cooked through and tender. Quick release pressure.
- Remove the lid once all the pressure has been released. Using two forks, shred the chicken. If adding the Greek yogurt, stir in into the Instant Pot. Taste and add salt as needed.
- Serve in individual bowls with desired toppings! Enjoy
Nutrition
Serving: 1bowlCalories: 405kcalCarbohydrates: 43gProtein: 34gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 88mgSodium: 832mgPotassium: 1128mgFiber: 11gSugar: 6gVitamin A: 878IUVitamin C: 31mgCalcium: 193mgIron: 6mg
Tried this recipe?Let us know how it was!