As the weather gets cooler, I tend to make lots of chili, soup and stew – I just love comfort foods in the fall and winter, even if my waistline does not! This chili mixes it up by incorporating flavors you’d normally find with wings, with less mess, and it comes together with very little prep. This is a great dish to make for a quick and easy weeknight meal, Sunday football, meal prep, or as an easy dish to serve to a crowd. I’ve also included slow cooker directions in the recipe notes.
What You’ll Need
For this chili, you’ll need chicken breasts, cannellini beans, canned tomatoes, an onion, Frank’s Red Hot, carrots, celery, chili powder, garlic powder, cumin, salt pepper and broth. I like to garnish with bleu cheese and green onions, but you can also use any shredded cheese, sour cream, or any of your favorite chili toppings.
Getting Started
Drain and rinse the beans, then add all ingredients, except the chicken and toppings to your instant pot or slow cooker and stir until combined.
Nestle the chicken breasts into the mixture.
Cook the Chili
Put the lid on your Instant Pot and make sure the pressure valve is sealed. Cook on high pressure for 25 minutes, then manually release the pressure. Once the chili has finished cooking and you have released the pressure, remove the chicken.
Using forks, shred the chicken.
Put the shredded chicken back in the Instant Pot and stir to combine.
Serve
Serve immediately with your choice of toppings.
Instant Pot Buffalo Chicken Chili
Servings: 8-10
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts,
- 2 15 ounce cans cannellini beans, drained and rinsed
- 2 15 ounce cans of fire roasted dice tomatoes
- 1 1/2 cups broth or water
- 1 cup Frank’s Red Hot
- 1 onion, diced
- 2 cups carrots, cut into 1/4″ half moons
- 2 cups celery, sliced into 1/4″ pieces
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Add all ingredients, except the chicken and toppings to your instant pot or slow cooker and stir until combined.
- Nestle the chicken breasts into the mixture.
- Put the lid on your Instant Pot* and make sure the pressure valve is sealed.
- Cook on high pressure for 25 minutes, then manually release the pressure.
- Once the chili has finished cooking and you have released the pressure, remove the chicken.
- Using forks, shred the chicken.
- Put the shredded chicken back in the Instant Pot and stir to combine.
- Serve immediately with your choice of toppings.
Notes
- *To cook in a slow cooker, follow the same instructions as above, but using your slow cooker in place of the Instant Pot, cook on high for 4-6 hours or low for 6-8 hours.
- If you are sensitive to spice, use 2 cups of broth and 1/2 cup of Franks
Basil & Thyme 