21 Day Fix Instant Pot Buffalo Chicken Chili is packed with veggies (and topped with Blue Cheese!) and comes together so quickly in the Instant Pot! This post contains affiliate links for products I am obsessed with. Thank you for your support!
Confession #106 – I usually leave the chili making to my husband. It’s kind of his thing.
And, to be honest, he is getting pretty good at it.
Although this wasn’t always the case.
There is a long standing annual Chili Cook-off that happens in our circle of friends for Superbowl Sunday…it’s been going on even long before we met…and rumor has it that one year, my husband used hot dogs in his chili.
Hot. Dogs.
For a chili contest.
Anyway, he has come a long way since then and he has even won the cook off a few times.
But he never wants me to enter. This is his show.
Anyway, one kind of chili I do make is this Buffalo Chicken Chili. I usually cook it on the stove top, and it’s one of our favorite meals. Yesterday, I decided to try it in the Instant Pot.
Wow.
I’m not even sure my husband realized it was the same meal as we have had so many times before.
If fact, he said…for the first time ever…I think you need to enter this into the Chili Cook-Off this year.
Say what?
I’m telling you. My love for the Instant Pot grows by the day.
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21 Day Fix Instant Pot Buffalo Chicken Chili is packed with veggies (and topped with Blue Cheese!) and comes together so quickly in the Instant Pot!
Ingredients
- 1 cup of carrots, peeled and sliced into half-moons
- 1 cup of chopped celery
- 2 cloves of garlic, minced
- 1/4 of an onion, diced
- 1 – 1 1/2 pounds of lean ground chicken
- 1 (28 oz)can of diced tomatoes
- 1 teaspoon chili powder, or more to taste
- 1/4 cup hot sauce, or more to taste
- 1/2 cup plain Greek yogurt
- 1/3 cup of blue cheese crumbles
- cooking spray
- chives
Instructions
- Coat your Instant Pot with cooking spray. Set to Saute and brown ground chicken until cooked through. Add in onions and cook for a few minutes to release flavors. Add in the rest of your veggies and stir. Set to keep warm.
- Pour tomatoes in a blender and pulse a few times so the texture is more like a chunky tomato juice. Add 2-4 cups of the tomato (less leads to a thicker chili…I used all 4 cups and loved it) to the Instant Pot, along with chili powder and hot sauce.
- Set to normal pressure with a cook time of 20-25 minutes. I did 25 minutes and the veggies were very soft, so go closer to 20 if you want your veggies more firm. It took about ten minutes for my pot to come to pressure.
- Meanwhile, mix the blue cheese crumbles with the Greek yogurt for the topping.
- When the cook time is up, carefully switch to quick release. Taste and adjust seasonings, if desired.
- Sprinkle with chives and serve with the blue cheese yogurt on top!
Notes
1 RED, 1 GREEN per serving. Be sure to count 1/4 BLUE for the blue cheese topping
Weight Watcher Blue Points – 0 points per bowl without topping (using 98% FF ground chicken), 1 point per bowl with topping (using 98% FF ground chicken and FF Greek Yogurt)
Nutrition
- Serving Size: 1 1/4 cups
Keywords: chili, soup, gluten-free, paleo, whole 30, instant pot, mexican, chicken
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candice says
hello. just curious what if I didn’t have an instant pot. can I use a regular pot?
Nancylynn says
Sure can! https://confessionsofafitfoodie.com/2015/06/21-day-fix-buffalo-chicken-chili/
candice says
thx. another
question… would u say 1c is a serving?
Nancylynn says
It depends how much tomato you use. If you use the full can, a serving size is closer to 1 1/2 cups. If you use 2 cups of tomato, yes, 1 cup!
Melissa Norton says
Looks great! How many servings is this? Is it 3-4?
Nancylynn says
Yup! About 4.
Melisa says
What type of hot sauce? Franks Buffalo or like a Tabasco…?
Nancylynn says
You could use either, but Tabasco is better from a FIX standpoint.
Liz says
Not a fan of bleu cheese. Can you recommend a substitute?
Nancylynn says
This chili is great without the topping! You could always just sprinkle some cheddar cheese on it!
Nancy says
Hi, this looks delicious! I’m out of ground chicken and am wondering if I could use diced up chicken breast instead? Thanks!
Nancylynn says
yes!!!
maryann kirkegard says
Going to try this. How spicy is it? Too spicy for kids?
Nancylynn says
It’s fairly spicy, so maybe use less hot sauce at first – you can always add more in later!
Carla says
Made this for supper tonight. It was delicious! Cooked my veggies first then added 2 tbsp of tomato paste in & let it cook down to add flavor. Also used crushed tomatoes rather than diced. Overall, it made an awesome meal! Thank you for sharing!
Nancylynn says
I’m SO glad, Carla!
Jennifer says
I could eat this every week and be happy. You are the best! Thank you!!
★★★★★
Nancylynn says
Ahh!! That makes me incredibly happy!!
Ankine says
If I added a 16 ounce cans of navy beans. Could I add a quarter red for carbs?
Nancylynn says
you would add 1/2 yellow per serving.
Ankine says
Thank you, I totally meant yellow.
Nancylynn says
I figured, lol!
Kelly says
Would this chili freeze well ? If so, just reheat on stovetop ?
Nancylynn says
Absolutely!
brooke llewellyn says
How could I add carbs to this? How many beans would work out to give it a yellow as well? TIA ?
Monica says
Hello! I’ve been loving your recipes for the last 6 months as we try to improve our eating habits and use the instant pot, so thank you for all the lovely meals :). When you say normal pressure, do you mean high?
Thanks,
Monica
Nancylynn says
Hi! Yes – just the default high setting! So happy you are enjoying the recipes, Monica!