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Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili Recipe

This Paleo Buffalo Chicken Chili is the result of combining my 2 loves: buffalo chicken and a good hearty chili. I just love how each spoonful of chili has a chock full of yummy ingredients, and adding the spicy, addicting flavor of buffalo sauce just seemed like a magical combo. And it was!

The chili itself is really delicious, but the various toppings you can add to it brings out the flavors and textures even more. I really like to load on the toppings as you can see, but my husband kept it simple with just a slice of toast to enjoy this Paleo Buffalo Chicken Chili. The possibilities are endless so top it with whatever your heart desires. I listed some delicious options in the recipe below.

Instant Pot vs Slow Cooker

Between the slow cooker and the Instant Pot method, I do like the Instant Pot better because it literally takes a fraction of the time and the texture is more favorable. I find that slow cooking food makes them a little bit more “mushy,” but I know some people don’t mind this. Nevertheless, both methods yield a delicious and filling chili and you’ll want to eat it all the time during the colder months!

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

This spicy and delicious Paleo Buffalo Chicken Chili is an easy set-it-and-forget-it meal whether you use a slow cooker or the Instant Pot!

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Course: Main Course, Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 290kcal

Author: Jean Choi

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs or breasts
• 2 cups riced cauliflower
• 1 large onion chopped
• 2 stalks of celery chopped
• 2 carrots chopped
• 5 garlic cloves minced
• 1 tbsp tomato paste
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp onion powder
• 1 tsp sea salt
• 3 cups bone broth can sub with chicken broth or water
• 1 14-oz can of diced tomatoes
• 1/4 cup hot sauce + more, to taste*
• Optional garnishes: Jalapeño slices, drizzle of coconut milk, nutritional yeast, cilantro, avocado slices, tortilla chips, and/or lime wedges

Instructions

Instant Pot Method

• Add all ingredients, except garnishes, to the Instant Pot and stir.
• Close the lid, make sure the pressure valve is set to seal, then set it to manual for 15 minutes.
• Once it beeps to finish, open the pressure valve to let steam escape.
• Open the lid, remove the chicken and shred it with 2 forks.
• Add back in the chicken and stir to combine.
• Add more hot sauce, if desired.
• Serve with optional garnishes.

Slow Cooker Method

• Add all ingredients to the slow cooker and stir.
• Cover and cook 4 hours on HIGH or 8 hours or LOW.
• Once finished, remove the chicken and shred it with 2 forks.
• Add back in the chicken and stir to combine.
• Add more hot sauce, if desired.
• Serve with optional garnishes.

Nutrition Facts

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

Amount Per Serving (1 serving)

Calories 290 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 161mg 54%

Sodium 1303mg 54%

Potassium 944mg 27%

Total Carbohydrates 13g 4%

Dietary Fiber 3g 12%

Sugars 5g

Protein 42g 84%

Vitamin A 110.2%

Vitamin C 69.3%

Calcium 6.9%

Iron 14.5%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

*All hot sauce have different spice levels so start out with 1/4 cup and add more later, if needed!