Instant Pot Buffalo Chicken Chili
Buffalo Chicken Chili made in your Instant Pot! This recipe is tangy with a little kick of heat, balanced with cooling flavors of cream cheese, corn and cilantro.
Servings 6 people
- 1 T oil
- 1 Yellow Onion diced (will be about 1 heaping cup)
- 3 plump garlic cloves chopped
- 1 cup celery chopped
- 1 cup bell pepper chopped (any color)
- 2 large chicken breasts cut in half width-wise
- 1 1oz packet ranch dressing mix (dry powder packet)
- 12.5 oz bottle Insta Meal Tangy Buffalo Sauce
- 3 cups chicken broth
- 14.5 oz can diced tomatoes drained
- 15.5 oz can great northern beans drained
- 1 cup frozen corn
- 1/3 cup cilantro chopped
- 8 oz block cream cheese
- 1 T honey
Set the Instant Pot on Saute mode. Once it reads HOT add the oil to the pot and soften the onions, garlic, celery, and bell pepper for about 5-8 minutes.
Turn the saute mode off.
Add the raw boneless skinless chicken breasts, ranch dressing powder mix, chicken broth and Insta Meal Tangy Buffalo Sauce to the pot. Place the lid on the Instant Pot and lock the pressure valve to "seal". Set the Instant Pot to Meat/Stew or Pressure mode, on high, for 12 minutes.
After it is done do a quick release of the pressure.
Remove the cooked chicken from the pot and shred or dice. Set aside.
Turn on saute mode and add the cream cheese (if you like your chili really spicy you can add half the cream cheese amount). Stir and whisk the cream cheese into the soup until it has incorporated completely.
Stir in the shredded or diced chicken, drained tomatoes, drained beans, corn, cilantro, and honey to the soup.
Give it a good stir and enjoy!
Note- if the soup is still a little spicy for you add 1/4 cup whole milk, half&half, or heavy whipping cream.
If you want an extra spicy buffalo chicken chili then only use 1/2 the amount of cream cheese.