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+ servings
bowl of chicken chili topped with cornbread and sour cream
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Instant Pot Chicken Chili

If you love hearty game day recipes like buffalo chicken dip, you'll dig this super easy buffalo chicken chili.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: comfort food, fall, tailgate, winter
Servings: 6
Calories: 356kcal
Author: Chelsea Jackle, RDN


  • pressure cooker


  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • tsp cayenne peper
  • ½ tbsp ground cumin
  • ¼ tsp black pepper
  • tsp allspice
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup carrot diced
  • ¼ cup buffalo wing sauce
  • 1 cup chicken broth low sodium
  • 14.5 oz can fire roasted tomatoes
  • 10 oz can diced tomatoes and green chiles
  • 30 oz canned cannellini beans drained and rinsed (1 can = 15 oz)
  • 2 lbs chicken breast fresh or frozen
  • 1 tbsp cornstarch


  • Set the Instant Pot (or other pressure cooker) to 'sauté' mode (medium heat). Add olive oil, spices, onion, celery, and carrots and saute until soft and fragrant (about 5 minutes). Press 'cancel.'
  • Add the remaining ingredients (except cornstarch) to the Instant Pot and set to 'Manual,' 'high pressure' for 12 minutes. After the timer goes off, natural release (i.e. leave the Instant Pot alone) for 10 minutes. Release the pressure valve by switching it to 'venting.'
  • Remove the chicken breasts and shred with forks or a hand mixer. Add the chicken back to the Instant Pot. Press 'cancel.'
  • Set the Instant pot to 'saute' mode (low heat). In a small bowl, combine the 1 tablespoon of cornstarch with 2 tablespoons of cold water and mix until no lumps remain. Add the cornstarch slurry to the Instant Pot, stir, and let simmer for about 3 minutes to thicken.
  • Serve with your favorite chili toppings! (I'd suggest crumbled cornbread, sour cream, and green onions.)


  • Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
  • Nutrition facts are for the chili only, no toppings added.
  • Topping ideas: crumbled cornbread, sour cream, green onions (pictured), avocado, bleu cheese crumbles, tortilla strips, extra buffalo sauce)


Calories: 356kcal | Carbohydrates: 35g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 794mg | Potassium: 731mg | Fiber: 10g | Sugar: 5g