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A pot of buffalo chicken chili
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4.20 from 5 votes

Buffalo Chicken Chili (Instant Pot or Stove Top)

This easy-to-make Buffalo Chicken Chili is perfect for a game day gathering, for a make-ahead freezer meal, or for meal prep! With chicken breasts, hot sauce, veggies, and beans, it taste just like buffalo wings...but in soup form! It’s made easily on the stove or the Instant Pot and it's gluten-free, with options for dairy-free and Paleo and Whole30 friendly.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Diet: Gluten Free
Keyword: Buffalo Chicken Chili
Method: Instant Pot
Servings: 6
Author: Lexi


  • 1 tablespoon olive oil
  • 1-1/2 pound boneless chicken breast diced (see note)
  • 1 onion diced
  • 4 celery ribs diced
  • 1 green bell pepper diced
  • 4 large carrots diced
  • 1/2 poblano or jalapeno pepper diced (optional)
  • 2 cloves garlic minced
  • 1 - 15 ounce can diced tomatoes
  • 1 - 15 ounce can tomato sauce
  • 1/2 cup hot sauce I use Frank’s Red Hot
  • 1 cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 - 15 ounce can cannellini beans (optional)


To Make on the Stove:

  • Heat oil in a large pot over medium-high heat. Once hot, add chicken and cook, until no longer pink. Remove from the pot and set aside. 
  • Add onion, celery, bell pepper, carrots, poblano and garlic to the pot and cook, until beginning to soften, stirring often, about 7-10 minutes.
  • Add in diced tomatoes, tomato sauce, hot sauce, chicken broth, salt, pepper, spices, beans and reserved chicken and stir well.
  • Bring up to a boil, and then reduce heat to simmer for 15 minutes.
  • Taste and adjust spices as desired. Garnish and serve hot.

To Make in the Instant Pot:

  • Combine all of the ingredients in a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 10 minutes with a natural release of at least 10 minutes (see note).
  • Taste and adjust spices as desired. Garnish and serve hot.


You can also make this with 3 cups leftover rotisserie chicken. Add it in step 3.
If making this in the Instant Pot, you can also let the pressure release fully.


Serving: 1cup | Calories: 299kcal | Carbohydrates: 13g | Protein: 36g | Fat: 11.3g | Saturated Fat: 2.8g | Cholesterol: 101mg | Sodium: 900mg | Fiber: 3.6g | Sugar: 7.7g