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You are here: Home / All Recipes / Instant Pot Buffalo Chicken Chili

January 10, 2017 By Nancylynn 31 Comments

Instant Pot Buffalo Chicken Chili

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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! 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.

21 Day Fix Instant Pot Buffalo Chicken Chili | Confessions of a Fit Foodie

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.

21 Day Fix Instant Pot
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.

21 Day Fix Instant Pot Buffalo Chicken Chili

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

★★★★★ 5 from 2 reviews
  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
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Description

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!


Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, mix the blue cheese crumbles with the Greek yogurt for the topping.
  5. When the cook time is up, carefully switch to quick release. Taste and adjust seasonings, if desired.
  6. 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

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

Weight Watchers Instant Pot Buffalo Chicken Chili | Confessions of a Fit Foodie

Are you doing a round of the 21 Day Fix?  Don’t do it alone – let me coach you! Contact me at trueconfessionsofafitfoodie@gmail.com to join my current challenge group. The group offers daily motivation, recipe ideas, and the support of over 200 women. Check out my Etsy Shop for 21 Day Fix eBooks with full grocery lists, prep tips, and easy to follow recipes!

 

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Filed Under: All Recipes, Cooking Method, Courses, Diet, Dinner, Gluten-Free, Ingredient, Poultry, Pressure Cooker, Seasonal, Soups/Stews/Chilis, Winter + Christmas

Reader Interactions

Comments

  1. candice says

    January 17, 2017 at 8:14 pm

    hello. just curious what if I didn’t have an instant pot. can I use a regular pot?

    Reply
    • Nancylynn says

      January 17, 2017 at 10:06 pm

      Sure can! https://confessionsofafitfoodie.com/2015/06/21-day-fix-buffalo-chicken-chili/

      Reply
      • candice says

        January 19, 2017 at 6:31 am

        thx. another
        question… would u say 1c is a serving?

        Reply
        • Nancylynn says

          January 19, 2017 at 11:53 am

          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!

          Reply
  2. Melissa Norton says

    January 21, 2017 at 12:57 am

    Looks great! How many servings is this? Is it 3-4?

    Reply
    • Nancylynn says

      January 21, 2017 at 1:19 am

      Yup! About 4.

      Reply
  3. Melisa says

    December 31, 2017 at 7:36 pm

    What type of hot sauce? Franks Buffalo or like a Tabasco…?

    Reply
    • Nancylynn says

      January 1, 2018 at 6:02 pm

      You could use either, but Tabasco is better from a FIX standpoint.

      Reply
  4. Liz says

    December 31, 2017 at 9:22 pm

    Not a fan of bleu cheese. Can you recommend a substitute?

    Reply
    • Nancylynn says

      January 1, 2018 at 1:44 am

      This chili is great without the topping! You could always just sprinkle some cheddar cheese on it!

      Reply
  5. Nancy says

    February 2, 2018 at 9:08 pm

    Hi, this looks delicious! I’m out of ground chicken and am wondering if I could use diced up chicken breast instead? Thanks!

    Reply
    • Nancylynn says

      February 2, 2018 at 9:13 pm

      yes!!!

      Reply
  6. maryann kirkegard says

    March 4, 2018 at 2:44 am

    Going to try this. How spicy is it? Too spicy for kids?

    Reply
    • Nancylynn says

      March 4, 2018 at 11:36 pm

      It’s fairly spicy, so maybe use less hot sauce at first – you can always add more in later!

      Reply
  7. Carla says

    August 10, 2018 at 1:48 am

    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!

    Reply
    • Nancylynn says

      August 12, 2018 at 11:37 am

      I’m SO glad, Carla!

      Reply
  8. Jennifer says

    November 4, 2018 at 10:29 pm

    I could eat this every week and be happy. You are the best! Thank you!!

    ★★★★★

    Reply
    • Nancylynn says

      November 5, 2018 at 8:40 pm

      Ahh!! That makes me incredibly happy!!

      Reply
  9. Ankine says

    December 29, 2018 at 5:58 pm

    If I added a 16 ounce cans of navy beans. Could I add a quarter red for carbs?

    Reply
    • Nancylynn says

      December 29, 2018 at 6:26 pm

      you would add 1/2 yellow per serving.

      Reply
      • Ankine says

        December 30, 2018 at 5:15 pm

        Thank you, I totally meant yellow.

        Reply
        • Nancylynn says

          December 30, 2018 at 5:20 pm

          I figured, lol!

          Reply
  10. Kelly says

    January 2, 2019 at 7:22 pm

    Would this chili freeze well ? If so, just reheat on stovetop ?

    Reply
    • Nancylynn says

      January 2, 2019 at 8:00 pm

      Absolutely!

      Reply
  11. brooke llewellyn says

    February 3, 2019 at 7:18 pm

    How could I add carbs to this? How many beans would work out to give it a yellow as well? TIA ?

    Reply
  12. Monica says

    October 26, 2019 at 8:02 pm

    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

    Reply
    • Nancylynn says

      October 26, 2019 at 8:08 pm

      Hi! Yes – just the default high setting! So happy you are enjoying the recipes, Monica!

      Reply
  13. Sara says

    March 14, 2020 at 3:46 pm

    This was excellent! Great flavor, yet not too spicy. My 7 and 12 year olds even loved it and asked for seconds!

    ★★★★★

    Reply
  14. Karley says

    May 11, 2020 at 3:45 pm

    Any idea how many calories are in a serving of 1&1/4 cup?

    Reply
    • Nancylynn says

      June 11, 2020 at 1:10 am

      Check myfitnesspal to calculate calories- it’s a great resource!

      Reply
  15. Amy says

    May 29, 2020 at 11:59 pm

    This is SO delicious!! It’s one of my happiest meals on ever!! Thanks so much for creating & sharing it!!

    Reply

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