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Buffalo Chicken Chili Instant Pot Recipe

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Easy 30Minute Instant Pot Buffalo Chicken Chili Crossfit Fringe The Ultimate Outlier In Fitness
Easy 30Minute Instant Pot Buffalo Chicken Chili Crossfit Fringe The Ultimate Outlier In Fitness from crossfitfringe.com

Ingredients are the foundation of any recipe, and the same is true for this buffalo chicken chili Instant Pot recipe. This spicy chili is packed with flavor and is sure to become a family favorite in no time. It’s also incredibly easy to make, so you can have dinner on the table in no time. The combination of chicken, beans, and tomatoes makes for a hearty and filling chili. Topped with a creamy sour cream and cheese blend, this chili is sure to hit the spot!

Prep Time:

This buffalo chicken chili Instant Pot recipe takes only 15 minutes to prepare, making it a great option if you’re short on time. Start by gathering all of your ingredients and prepping the chicken and vegetables. Make sure to read the instructions carefully so you don’t miss any important steps.

Cook Time:

Once you’ve prepared the ingredients, the chili can be cooked in the Instant Pot in just 15 minutes. The Instant Pot will do most of the work for you, so all you have to do is wait while it does its thing. Once the timer goes off, you’ll have a delicious and spicy chili ready to be served.

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound chicken breasts, cubed
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup chicken broth
  • 1/2 cup buffalo sauce
  • 1/4 cup sour cream
  • 1 cup Monterey Jack cheese, shredded
  • Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to the sauté setting and add olive oil. Once the oil is hot, add the chicken and cook for 5 minutes, stirring occasionally. Add the onion, bell pepper, garlic, and jalapeno and cook for an additional 5 minutes. Add the chili powder, cumin, and paprika and stir to combine.

2. Add the diced tomatoes, black beans, chicken broth, and buffalo sauce. Stir to combine and set the Instant Pot to the chili/stew setting. Cook on high pressure for 15 minutes. Use the quick release to release the pressure.

3. Once the pressure is released, stir in the sour cream and cheese. Taste and adjust the seasoning with salt and pepper, if needed. Serve with your favorite toppings, such as diced red onion, diced avocado, and chopped cilantro.

Equipment:

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Notes:

Make sure to use fire-roasted diced tomatoes for the best flavor. If you don’t have an Instant Pot, the chili can also be cooked in a slow cooker on low for 6-8 hours or on high for 3-4 hours. For a vegan version, omit the chicken and double the beans.

Nutrition: Per Serving

  • Calories: 359
  • Fat: 16 g
  • Carbohydrates: 24 g
  • Protein: 26 g

Recipe Tips:

This chili is great served with a side of tortilla chips or over rice. If you like your chili spicy, add a few extra dashes of hot sauce. To make it even heartier, add some cooked sweet potatoes or butternut squash before cooking. For an extra kick, top with a dollop of spicy sour cream.


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