Buffalo Chicken Chili (Instant Pot or Stove Top)

Football season is about to be here and that means Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!

Buffalo Chicken Chili

Buffalo Chicken Chili (Instant Pot or Stove Top)

This chili is a must-try, it’s the perfect mix of flavors and textures. It’s hearty, flavorful, and different! It went over big time in my house tonight!

Buffalo Chicken Chili

If you like this chili recipe, try these recipes:

Buffalo Chicken Chili

4.7 rating
3 reviews

Buffalo Chicken Chili

Yields 6
Prep Time 10 min
Cook Time 30 min
Total Time 40 minutes

Author: Lexi
Scale This Recipe



  • Cook chicken: Shredded Crock Pot Chicken or use a rotisserie chicken.
  • In a large pot over medium heat, heat oil and sauté garlic. Add chopped carrots, onion, celery, peppers, cooked corn, and jalapeño pepper, if using. Cook until veggies begin to soften, about 5 minutes.
  • Add in chicken broth, tomato sauce, and diced tomatoes and stir well. Add in 3 cups shredded chicken. Add in hot sauce and spices and mix well to combine. Let simmer for 15 minutes.
  • Taste and adjust spices as desired. Garnish and serve hot.

Recipe Notes

To make in the Instant Pot:

  • Add all ingredients into Instant Pot.
  • Put on high pressure for 20 minutes.
  • Shred chicken with two forks.


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August 27, 2013

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Join The Discussion

26 responses to “Buffalo Chicken Chili (Instant Pot or Stove Top)”

  1. Lala says:

    This looks yummy! If the chicken is cooked in the crock pot, following your directions, do we need to then add the ingredients again when making the chili? Eg – crock pot chicken with 1/2 onion and then 1 onion when doing the chili?

  2. […] can find this Buffalo Chicken Chili recipe here.  This was delicious and very easy to make.  I ate the leftovers all week for lunch and got a lot […]

  3. […] Buffalo Chicken Chili from Lexi’s Clean Kitchen […]

  4. […] Buffalo Chicken Chili is a hearty chili packed with meat and vegetables. (via Lexi’s Clean Kitchen) […]

  5. This looks absolutely amazing. Will be trying it soon!!!!

  6. Sarah says:

    This was delicious! I just made it today and it was great, lots of veggies and a very healthy chili. I used Valentina Hot Sauce (a Mexican hot sauce known for its flavour) which is also 0 calories and quite yummy. I’ll be making this again!

  7. Teri says:

    Awesome! I’m a wimp with spicy food. Reduced the hot sauce to 1/4 cup and no poblano – I also doubled the beans. This recipe is a keeper.

  8. Cara Miklasz says:

    This was amazing! Thanks for the awesome recipe 🙂

  9. […] Buffalo Chicken Chili from Lexi’s Clean Kitchen This just sounds so perfect for a game day in the winter…a perfect replacement for those buffalo wings. Now, I just need to figure out how to incorporate some homemade ranch. We Oklahoma girls just can’t get enough of our ranch. […]

  10. Kat says:

    About how many servings does this recipe make? Looking forward to trying it!

  11. Casi Reichardt says:

    I made this yesterday – and it turned out AWESOME. I found it from a link on FitFoodieFinds. I’m sharing this recipe with all of my friends & family. Thank you!

  12. Beth says:

    Can I throw this all in a crock pot?

  13. Laura says:

    Could this be done in an instant pot? And if so, how?

  14. Tara says:

    If using the instant pot, can the chicken be raw? Also, can this be made in the slow cooker?

  15. Amy F. says:

    I made this recipe for dinner tonight and it was such a hit! My husband and I loved it and thought it was such a different, yet delicious, take on chili! A perfect way to get in veggies while watching football.

    5.0 rating

  16. Meghan D says:

    Just bought myself a pressure cooker and this was the first recipe I tried. Was so amazingly good!! I used organic frozen corn and added a can of black beans. Hearty and delicious!

    5.0 rating

  17. Jessica Mondragon says:

    What is the serving size and calories per serving for this recipe?

  18. Jen says:

    Made it and it was incredible! Am entering it into a chili competition this weekend. 🙂

  19. Danielle says:

    Hi Lexi,

    First, I appreciate all of the delicious recipes you share with us each week, so thank you. Secondly, I absolutely LOVE this chili, and I am wondering if it can be frozen. Since we’re all trying to avoid the grocery stores as much as possible at this point, I have stocked up on produce that I don’t want to let go bad. With that said, can this be cooked and then frozen and just heated up when ready to use it, or would you suggest putting everything in a freezer bag raw?

    Thank you so much! I hope you’re doing well in these strange and challenging times.


    • Lexi's Clean Kitchen says:

      This could definitely be frozen. I think it could go either way, in terms of raw vs. frozen. But to me it makes more sense to cook a big batch at once, and then let half of it cool down completely and then freeze. To reheat let it thaw overnight in the refrigerator and then heat up to the point of boiling.

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