Instant Pot Buffalo Chicken Chili

By kristentirrell

Ingredients

• 1 pound of ground chicken
• 1 can white navy beans, drained and rinsed
• 14.5 oz can fire roasted tomatoes, drained
• 4 cups chicken broth
• ¼ - ½ cup buffalo wing sauce (start with ¼ cup and add more at end if needed)
• 1 package ranch dressing mix
• 1 cup frozen corn kernels
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon celery salt
• ½ teaspoon dried cilantro
• ¼ teaspoon salt
• 8 oz cream cheese
• Blue cheese crumbles (optional)

Details

Adapted from pressureluckcooking.com

Preparation

Step 1

Set the Instant Pot to “Sauté” and “Adjust” to “Normal”. Brown ground chicken until fully cooked and crumbly – about 5 minutes

Add all remaining ingredients EXCEPT for the corn starch slurry, cream cheese, cheddar cheese and blue cheese and give it all a stir to combine

Secure lid, seal and set “Manual” or “Pressure Cook” High Pressure for 10 Minutes
Perform a quick pressure release

Add the cubed cream cheese, the bag of cheddar cheese and the corn starch slurry. Whisk well until all is melted and incorporated into the chili

Allow chili to cool slightly so it thickens

Spoon into bowls and top with blue cheese crumbles and oyster crackers if desired