Buffalo Chicken Chili
Buffalo Chicken Chili is bursting with flavor and a perfect comforting dish even better is that it cooks up quickly in the Instant Pot.
Servings: 6 servings
Calories: 301kcal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 pound Ground chicken
- 1 cup of pre-diced soup starter celery, and carrot, onion blend
- 15 oz canned White navy beans drained and rinsed
- 14.5 oz can Fire roasted tomatoes
- 2 cups Chicken broth
- ¼ cup Buffalo wing sauce
- 1 tbsp. Minced garlic
- 14.5 oz can Corn kernels
- ½ tsp. Smoked paprika
- ½ tsp. Cayenne pepper
- ½ tsp. Onion powder
- ½ tsp. Garlic powder
- ¼ tsp. Salt
- Green onions to garnish
Instructions
- Heat Instant Pot on sauté and add ground chicken
- Stir often to break the meat apart with spatula until lightly browned.
- Add the garlic, onion, carrot, and celery mixture.
- Stir and cook until tender.
- Turn off Instant Pot and add beans, corn, tomatoes, broth, sauce and seasonings
- Cover, set to seal and high pressure for 10 minutes
- Allow 5 minute natural pressure release when done and then quick release remaining
- Garnish and serve
Notes
Soup starter is a blend of diced onions, celery and carrots found in the frozen aisle of your local grocery store.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 39g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 954mg | Potassium: 894mg | Fiber: 10g | Sugar: 5g | Vitamin A: 678IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 3mg