Instant Pot® Buffalo Chicken Chili
Prep time: 10 minutes
Cook time: 20 minutes
Serve count: 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
Method
- 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.