Coming in HOT with this cold weather ready Whole30 Instant Pot Spicy Buffalo White Chicken Chili. Yes, the title is a mouthful... but so is this easy chili recipe! It's a warming bowl of tender chicken breasts, bone broth, poblano peppers, jalapeno slices, salsa verde, and of course buffalo sauce! Perfect for game day, busy weeknights, and especially on chilly cold winter nights.
Easy Buffalo White Chicken Chili
This simple Whole30 buffalo chicken chili WITHOUT white beans is an absolute MUST during these cold months! It's a great way to break up the more traditional beef chili recipes AND it simultaneously can semi-qualify under the category of "Taco Tuesday" adjacent. It's got southwest vibes with the buffalo sauce, jalapeño slices, plus with a handful of chips (plantain if you're doing a Whole30). Toppings are a MUST too for this white chicken chili recipe. Extra jalapenos, fresh cilantro, a fresh squeeze of lime juice, and some of your favorite dairy free sour cream. (I personally love Kite Hill brand!).
Best part about this healthy white chicken chili is that it is DONE in less than 30 minutes! Read on to learn all the deets on this chili, or use the "Jump to Recipe" button and get cookin' ASAP!
What You Will Need
Note: Full Ingredient List and measurements are provided in the Recipe Card below.
- boneless chicken breasts - you could also use 5-6 bone-in chicken thighs (just remember to discard the bones!) OR even easier would be to use a rotisserie chicken and cut down the cooking time down to 5 minutes in the Instant Pot! We get our chicken from Butcher Box! (Click here and try it for $30 off!)
- peppers - we got 3 different kinds of peppers in this baby! Poblanos, green bell peppers, and jalapenos!
- chicken stock - or chicken bone broth (which would provide better health benefits - like collagen!)
- coconut cream - or canned coconut milk
- salsa verde
- garlic cloves
- nutritional yeast
- yellow onion
- buffalo sauce
How To Make This Buffalo Chicken Chili Recipe
This recipe is designed to be made in your Instant Pot or electric pressure cooker. This super easy method allows you to simply dump all of the ingredients into the pot, set the timer, and have chili on the table in less than thirty!
As I mentioned above, simply add all the ingredients (in the Recipe Card) minus the coconut milk. Ensure the valve is set on the SEALED position, then set the timer until it read 20 minutes on MANUAL setting.
Allow it to natural release until it reads 10:00 minutes. Safely release the steam.
Next is to shred the chicken. You can either take the chicken out and shred with two forks in another bowl OR my new personal favorite life hack is to add the chicken to a stand mixer with the paddle attachment. It's AMAZING how finely it shreds the chicken!
Add the chicken back to the chili, stir in the coconut milk, and serve. Don't forget to add in your favorite toppings!
There are many ways to doll up this chili! Sprinkle fresh cilantro leaves, avocado chunks, dollop of sour cream, green onions, crumbled tortilla chips, and a squeeze of lime juice.
Whole30 Buffalo Chicken Chili FAQs
To keep this Whole30, there are 2 ways to thicken this chili. One is to make a slurry with equal parts water and coconut (or almond) flour. OR you can always add more veggies!
YES. In fact before we left for our Antigua trip recently I had made a big batch to have upon our return and I was thanking past me for having a home cooked meal ready and not having to resort to take out! Keeps in the freezer in a freezer safe container or freezer bag for up to 6 weeks.
Store in an airtight container in the fridge for up to 5 days.
Other Cozy Recipes You Might Like
- Pasta e Fagioli Soup (Italian Pasta and Beans)
- Roasted Garlic Tomato Soup
- Whole30 Creamy Lemony Garlic Chicken Soup
- French Onion Meatball Soup