Pressure Cooker Buffalo Chicken Chili

Guys, I am going through some serious food blogger woes right now.¬† ¬†I can’t get my¬†camera to upload photos onto my computer.¬†¬†Uh.¬† So these pictures you see here of this delicious chicken chili were taken with my phone. On¬†a cloudy day.¬† My phone that desperately needs to be replaced.¬† ¬†Why haven’t I I gotten my phone replaced? Well, I can’t seem to find any free time. I have three boys.¬† And I am too busy making food videos¬†because I can’t help myself.¬†¬†Vicious cycles.

I have been taking food photos with my Nikon 3100 for six years; I sincerely hope it hasn’t bitten the dust.¬† I have ordered a new adapter cable, and if that doesn’t do the trick, I might need your advice on new camera suggestions.

Anyway, I was at a small get together last weekend, and one of the other guests brought buffalo chicken dip.  I remembered how much I love that stuff; I decided that I needed to make a buffalo chicken chili in my Instant Pot.

This Chili was crazy good.¬† Buffalo chicken isn’t something that I can get my three young sons to eat for dinner.¬† This chicken chili was all about lunch meal prep for my husband and I.¬† This. Chili, Was So Good.¬† I am obsessed with this.

I think that bleu cheese belongs on top of this chili. However, you might have a different opinion.  If you love buffalo sauce, but you feel that this might be too spicy for you, you can lessen the amount of buffalo sauce you put in, or you can add some plain Greek yogurt to cool this down a bit.

Here is a video I made to help you make this!


  • 2 stalks celery, chopped
  • 2 green onions, chopped
  • 1 can black beans
  • 1 can northern white beans
  • 1 can tomatoes
  • 1 bag frozen corn
  • 1 cup chicken broth
  • 1/2 cup buffalo sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons celery salt
  • 2 teaspoons onion powder
  • 1 teaspoon parsley
  • 4 ounces cream cheese
  • 1 pound boneless chicken, cut into pieces


  • green onions
  • bleu cheese
  • plain Greek yogurt


  1. Dump all of the ingredients into your pressure cooker in no particular order. 

  2. Seal the lid 

  3. Pressure cook for 20 minutes 

  4. You can let it naturally release or vent right away.  It doesn't matter so much with this recipe. 

  5. Remove lid and serve! 

I am sure you can add additional veggies if you like.¬† ¬†I add corn to almost all of my chili recipes.¬† I am sure bell peppers and onions would also taste great in this!¬† I can’t reiterate¬†enough how delicious this chili was!¬† I always use Frank’s Buffalo Sauce.¬†I am partial to Frank’s for all of my hot sauce needs.

I have been thinking lately that I need to get more serious about meal prepping.¬† ¬†It is never my plan to eat peanut butter and crackers or mac and cheese with my kids for lunch, but it happens more often than I would like to admit.¬† ¬†I keep thinking ” If I just have something else in the fridge, then I would eat that”¬† ¬†Anyway, making soups and chili exclusively for lunches needs to happen more.¬† Perhaps I will find some time after I solve my camera problems.


Comments are closed.