Instant Pot Buffalo Chicken Chili is the perfect blend of spicy tangy buffalo sauce mixed with shredded chicken, sweet corn, tomatoes, ranch, cilantro and cooling cream cheese.(stove top instructions in the notes)LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW. Or watch Susie make this Buffalo Chicken Chili in a 30 minute Pinterest TV Episode.
green onion, blue cheese crumbles, chopped celery, pickled jalapeno, chopped fresh avocado, sour cream
Instructions
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.
1 tablespoon oil, 1 Yellow Onion, 3 plump garlic cloves, 1 cup celery, 1 cup bell pepper
Turn the saute mode off.
Add the raw boneless skinless chicken breasts, ranch dressing powder mix, chicken broth and 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.
8 oz block cream cheese
Stir in the shredded or diced chicken, drained tomatoes, drained beans, corn, cilantro, and honey to the soup.
14.5 oz can diced tomatoes, 15.5 oz can great northern beans, 1 cup frozen corn, ⅓ cup cilantro, 1 T honey
Give it a good stir and enjoy!
Troubleshooting Spice Levels
Don't like things too spicy? Only add ½ cup of buffalo sauce.
Too late, it's already too spicy? Add more cream cheese or you can stir in ¼-1/2 cup of whole milk, half & half, or heavy cream.
Just started, give me all the spice! Add a chopped jalapeno when you are sautéing the onions, celery and bell pepper
Chili is ready, and I want more spice! Pour in another ¼ cup of buffalo sauce. You can also add a few pinches of ground cayenne pepper or a couple dashes of your favorite hot sauce.
STOVE TOP INSTRUCTIONS:Make sure you use cooked shredded chicken breasts, not raw chicken when cooking on the stove top. You can poach or bake the chicken or use a rotisserie chicken.
Sauté the onion/pepper/celery/garlic mixture in oil for about 10 minutes to really soften.
Then add these ingredients: shredded cooked chicken, (1 oz) packet ranch dressing mix (dry powder packet), 4 cups chicken broth, ¾ cup Buffalo sauce, 14.5 oz can diced tomatoes drained, and 15.5 oz can great northern beans drained increase the heat and bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Then remove from the heat and stir in 1 cup frozen corn (heaping), ⅓ cup cilantro chopped, 8 oz block cream cheese and 1 T honey.
Stir until the cream cheese is completely mixed in.