Instant Pot Buffalo Chicken Chili
Made with ground chicken, white beans, celery, carrots, fire-roasted tomatoes, hot sauce, and cream cheese, this Instant Pot Buffalo Chicken Chili is hearty, creamy, and slightly spicy, with a deep, rich flavor.
Servings: 6
Ingredients
- 4 ounces cream cheese
- 2 teaspoons light olive oil or canola oil
- 1 pound ground chicken
- 1 small yellow or white onion finely diced
- 2 stalks celery finely diced
- 2 carrots peeled and finely diced
- 2 cloves garlic minced
- 2 cups low-sodium chicken stock
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt plus more to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon granulated sugar or honey
- ⅓ cup cayenne-based hot sauce such as Frank's RedHot Original
- 1 (15-ounce) can cannellini or Great Northern beans drained and rinsed
- 1 (14.5-ounce) can fire-roasted diced tomatoes
Instructions
- Cube the cream cheese and let it sit at room temperature while you prepare and cook the chili.
- Add the oil to the inner pot and select Sauté. Once heated, add the ground chicken, onion, celery, and carrots. Cook, breaking up the chicken, until mostly browned and the vegetables begin to soften. Add the garlic and cook for 30-60 seconds, just until fragrant. Hit Cancel to turn off the Instant Pot.
- Add the chicken stock and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the inner pot.
- Stir in the smoked paprika, salt, onion powder, garlic powder, sugar, hot sauce, and drained beans. Pour the fire-roasted tomatoes over the top. Do not stir.
- Lock the lid in place and seal the vent knob, if your model requires it. Cook on HIGH pressure using Manual or Pressure Cook for 15 minutes.
- Once the cook time has elapsed, let the pressure release naturally for at least 10 minutes; 15 minutes is even better. Release any remaining pressure manually, or let it continue to release naturally.
- Stir in the softened cream cheese. If it doesn't melt smoothly, replace the lid and leave the Instant Pot on Keep Warm for 5-10 minutes, then stir again until creamy.
- Taste and add additional salt if needed. Serve with shredded cheese, blue cheese crumbles, sliced green onions, ranch dressing, or additional hot sauce, as desired.
Video
Notes
Hot Sauce: Use a cayenne-based hot sauce, such as Frank's RedHot Original, not prepared Buffalo sauce.
Cream Cheese: Use full-fat or reduced-fat cream cheese. Avoid fat-free cream cheese.
Beans: Cannellini or Great Northern beans both work well. Drain and rinse before adding.
Adjusting the Heat: For a spicier chili, increase the hot sauce up to ½ cup. To mellow the heat, increase the cream cheese to 6 ounces rather than reducing the hot sauce.
Slow Cooker Option: Brown the chicken and vegetables in a skillet, then transfer to a slow cooker with all ingredients except the cream cheese. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in softened cream cheese and cook on HIGH for 30 minutes.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of chicken broth if the chili has thickened.
Freeze: Freeze in an airtight container for up to 1 month. The cream cheese may separate slightly after thawing, so reheat gently over low heat and stir often. The texture may not be quite as smooth, but the flavor will still be good.
Nutrition
Calories: 183kcal | Carbohydrates: 8g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 75mg | Sodium: 718mg | Potassium: 668mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3751IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 1mg
