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.
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.
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.
I’m telling you. My love for the Instant Pot grows by the day.
Instant Pot Buffalo Chicken Chili
- 1 cup carrots peeled and sliced into half-moons
- 1 cup chopped celery
- 2 cloves garlic minced
- 1/4 onion diced
- 1 - 1 1/2 pounds lean ground chicken
- 28 oz 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 blue cheese crumbles
- Cooking spray
- 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!
I’m absolutely going to test this out. always short on time to cook and i’m wondering why purée the diced tomatoes and not just use canned tomato purée? just personal preference?
Hi! Good question – pureeing the diced tomatoes yields a slightly thinner sauce which is then less likely to trigger the IP burn notice. With that being said, canned tomato puree would probably work, I just haven’t tried it. Let me know if you do!
This is SO delicious!! It’s one of my happiest meals on ever!! Thanks so much for creating & sharing it!!
Any idea how many calories are in a serving of 1&1/4 cup?
Check myfitnesspal to calculate calories- it’s a great resource!
This was excellent! Great flavor, yet not too spicy. My 7 and 12 year olds even loved it and asked for seconds!
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?
Hi! Yes – just the default high setting! So happy you are enjoying the recipes, Monica!
brooke llewellyn says
How could I add carbs to this? How many beans would work out to give it a yellow as well? TIA ?
Would this chili freeze well ? If so, just reheat on stovetop ?
If I added a 16 ounce cans of navy beans. Could I add a quarter red for carbs?
you would add 1/2 yellow per serving.
Thank you, I totally meant yellow.
I figured, lol!
I could eat this every week and be happy. You are the best! Thank you!!
Ahh!! That makes me incredibly happy!!
Hi! Could I just mix the blue cheese& yogurt in at the end? Any reason not to?
I guess it would be ok, just lots of people don’t love blue cheese. I suggest mixing it into the bowls, just in case. I don’t want you to waste a whole batch of yumminess!
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!
I’m SO glad, Carla!
maryann kirkegard says
Going to try this. How spicy is it? Too spicy for kids?
It’s fairly spicy, so maybe use less hot sauce at first – you can always add more in later!
Hi, this looks delicious! I’m out of ground chicken and am wondering if I could use diced up chicken breast instead? Thanks!
Not a fan of bleu cheese. Can you recommend a substitute?
This chili is great without the topping! You could always just sprinkle some cheddar cheese on it!
What type of hot sauce? Franks Buffalo or like a Tabasco…?
You could use either, but Tabasco is better from a FIX standpoint.
Melissa Norton says
Looks great! How many servings is this? Is it 3-4?
Yup! About 4.
hello. just curious what if I didn’t have an instant pot. can I use a regular pot?
Sure can! https://confessionsofafitfoodie.com/2015/06/21-day-fix-buffalo-chicken-chili/
question… would u say 1c is a serving?
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!