![Instant Pot[r] Buffalo Chicken Chili](https://cms.foodclub.com/wp-content/uploads/2024/08/FC_Instant-Pot-Buffalo-Chicken-Chili-Post_2-scaled.jpg)
Instant Pot® Buffalo Chicken Chili
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6
Ingredients:
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 pound boneless, skinless chicken breast, cut into 1″ pieces
- 1 (16-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can chili starter seasoned crushed & diced tomatoes
- 3/4 cup frozen corn
- 1/2 teaspoon chili powder
- 2 cups chicken broth
- 1/3 cup chicken wing sauce
- 6 ounces cream cheese, at room temperature
- Crumbled blue cheese, for garnish
- Chopped fresh parsley, for garnish
How to Make:
- Add the oil to the Instant Pot® and select the saute function. Saute the onion for 2 minutes until softened. Add the garlic and cook for 1 minute.
- Turn off the saute function and add the chicken, beans, tomatoes, corn, chili powder, chicken broth and buffalo sauce. Lock the Instant Pot® lid in place, set the vent to sealed and using the manual function, select a 10-minute cook time at high pressure.
- Once cooking is complete, allow a 10-minute natural pressure release before releasing the pressure valve to vent any remaining steam. Cut the cream cheese into cubes and add to the Instant Pot®. Stir until melted and combined. Garnish the chili with blue cheese crumbles and chopped parsley.
