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
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, diced tomatoes, green chiles, buffalo sauce. Corn, celery and seasonings to a 6 or 8 quart instant pot. Stir to combine all the ingredients.
- Seal and cook on high pressure for 25 minutes with a quick release. Remove the chicken, shred and return it back to the instant pot.
- Switch the instant pot to the sauté setting. Stir in the cream cheese and shredded Monterey Jack cheese. Heat and stir for 3-4 minutes until the cheese is melted.
- Serve warm topped with the blue cheese and green onions. Enjoy!
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
