Instant Pot Buffalo Chicken Chili
If you are looking for a twist to your classic chili recipe, then make this Instant Pot Chicken Chili. Creamy, delicious and easy to make.
Servings: 6
Cost: $16.27 Recipe, $2.71 per Serving
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 2 cups Chicken Broth
- 1 can Fire Roasted Diced Tomatoes 14.5 oz can - do not drain
- 1 can Green Chilies 4 oz can - do not drain
- ½ cup Buffalo Wing Sauce
- 1 cup Frozen Corn
- ¼ cup Celery finely diced
- ½ teaspoon Onion Powder
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 1 pkg Cream Cheese 8 oz - cut into chunks
- 1 cup Monterey Jack Cheese shredded
- ½ cup Blue Cheese Crumbles
- 2 Green Onions sliced
Instructions
- Add the chicken breasts, chicken broth, fire roasted diced tomatoes (with their juices), green chiles (with their juices), buffalo wing sauce, corn, celery, onion powder, salt, and pepper to a 6- or 8-quart Instant Pot. Stir to combine.
- Secure the lid and set the valve to the sealing position. Cook on High Pressure for 25 minutes, then carefully perform a quick release.
- Remove the chicken from the Instant Pot and shred it with two forks. Return the shredded chicken to the pot.
- Turn the Instant Pot to the Sauté setting. Add the cream cheese and shredded Monterey Jack cheese. Stir frequently for 3–4 minutes, or until the cheeses are completely melted and the soup is smooth and creamy.
- Ladle into bowls and top with the blue cheese crumbles and sliced green onions before serving.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 362kcal | Carbohydrates: 14g | Protein: 23g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1698mg | Potassium: 424mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1090IU | Vitamin C: 7mg | Calcium: 270mg | Iron: 1mg
