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.
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!