Chicken recipes

INSTANT POT BUFFALO CHICKEN CHILI (+SLOW COOKER DIRECTIONS)

This easy Instant Pot buffalo chicken chili recipe comes collectively in a snap thanks to the stress cooker! Don’t have one? I’ve got slow cooker instructions, too! (Gluten-loose, dairy-free, paleo-pleasant)

FYI – This recipe takes about 35 minutes when you start cooking. 5 mins to saute + 15-18 mins to come back to strain + 10 mins cook dinner time + 2 mins to quick-launch steam. Total prepare dinner time = approximately 35 mins

INSTANT POT BUFFALO CHICKEN CHILI (+SLOW COOKER DIRECTIONS)

INSTANT POT BUFFALO CHICKEN CHILI (+SLOW COOKER DIRECTIONS)

INGREDIENTS

  • 1 lb. boneless, skinless chicken breast (or thighs)
  • 1/2 Tbsp. olive oil
  • 1 onion, diced (about 2 cups)
  • 2 carrots, diced (about 2/3 cup)
  • 2 stalks celery, diced (about 2/3 cup)
  • 1 (15oz) diced or crushed tomatoes
  • 1 (15oz) can white beans, drained & rinsed (or 2 cups cauliflower rice)
  • 1/4 cup Frank’s red hot sauce
  • 3 cups chicken or vegetable broth
  • Salt & pepper, to taste

INSTRUCTIONS

    1. Press the SAUTE button and add olive oil to your Instant Pot.
    2. Add onion, carrots, and celery and stir on SAUTE setting 4-5 minutes, or until mostly tender.
    3. Press CANCEL to turn off saute setting.
    4. Add chicken, tomatoes, beans, hot sauce, broth, dill, and cumin.
    5. Stir to combine, then cover with the lid.
    6. Seal the lid closed and double-check that your pressure valve is set to SEALING (not venting).
    7. Press PRESSURE COOK (manual) and cook at high pressure for 10 minutes. (It took my Instant Pot 15-18 minutes to come to pressure in my tests).
    8. After the 10 minutes of cook time, quick-release the steam (about 2 minutes), then carefully open the lid.
    9. Shred the chicken with two forks directly in the Instant Pot (or remove chicken to a cutting board or plate and shred there) and stir shredded chicken back into the soup.

About the author

admin

Leave a Comment