Instant Pot Buffalo Chicken Chili
By popular request, my award winning chili has now been converted so that you can make it in the pressure cooker! Instant Pot Buffalo Chicken Chili is creamy, spicy and the best chili in town!
Servings 8
Calories 233kcal
Ingredients
- 1 pound ground chicken
- 15 oz canned white navy beans drained and rinsed
- 14.5 oz can fire roasted tomatoes
- 2 cups chicken broth
- 1/4 cup buffalo wing sauce add more later if needed
- 1 package ranch dressing mix
- 1 cup frozen corn kernels
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 4 oz cream cheese room temp and cut into small pieces
Instructions
- Heat Instant Pot on sauté and add ground chicken
- Cook while breaking apart with spatula until browned and fully cooked (a teaspoon of oil can be added if needed)
- Turn off Instant Pot and add beans, tomatoes, broth, sauce and seasonings
- Cover, set to seal and high pressure for 10 minutes
- Allow 5 minute natural pressure release when done and then quick release remaining
- Add cream cheese and stir or whisk until smooth
Nutrition
Calories: 233kcal | Carbohydrates: 19g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 841mg | Potassium: 590mg | Fiber: 3g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 8.4mg | Calcium: 60mg | Iron: 2.1mg