Buffalo Chicken Chili

Whole30 & Paleo optional (see note)

Serving Size: 6-8



1 tbsp. Avocado Oil

2 tsp. Garlic, Chopped

1 Large Onion, Diced

4 Stalks Celery, Diced

1 Orange Bell Pepper, Diced

1 Yellow Bell Pepper, Diced

4 cups Cooked Boneless Chicken, Shredded (or use the meat from a Rotisserie Chicken)

1 Jalapeño, Finely Diced

1 can Ro-Tel (Diced Tomato + Chili)

2 cups Chicken Stock or Water

1/3 cup Noble Made Mild Buffalo Sauce (You can also choose medium or hot, depending on your preference)

Juice of 1 Lime, Plus Wedges for Garnish

8oz Dairy-free Cream Cheese, *See Subs for Whole30

1/4 cup Cilantro, Chopped, Plus Extra for Garnish

Salt and Pepper to Taste



  1. Warm up oil using sauté function on Instant Pot. Add garlic, onion, celery and bell pepper, along with a pinch of salt. Saute for 5 to 7 minutes, or until vegetables are softened.
  2. To the Instant Pot, add chicken, jalapeño, Ro-Tel, chicken stock or water, Noble Made Mild Buffalo Sauce and lime juice. Stir to combine.
  3. Cook on Manual setting under high pressure for 20 minutes. Pressure release can be natural or quick release.
  4. Add in cream cheese* and chopped cilantro and stir until combined.
  5. Add in more buffalo sauce and salt & pepper until desired taste is reached.
  6. Serve with cilantro and lime wedges for garnish



  1. Perform step 1 in a skillet.
  2. Add skillet contents and other ingredients to slow cooker.
  3. Cook on high for 4 hours.
  4. Add cream cheese* once chili is cooked through.



Omit cream cheese or substitute coconut milk, almond milk cream cheese or plain almond yogurt.


This recipe was created by Valerie Skinner from Thyme and JOY. See the full post here.