Buffalo Chicken Chili
Ingredients
The base
-
1
teaspoon
olive oil
-
2-3
cloves
garlic, minced
-
1
cup
chopped onions
-
2
cups
chicken broth
-
1
pound
skinless chicken breasts
-
1
15.5 oz can
black beans, drained and rinsed
-
1
15.5 oz can
chili beans or red beans (kidney), drained and rinsed
-
1
15.5 oz can
diced tomatoes and chilis, drained
-
1
teaspoon
Better Than Bouillon Chicken Flavor (optional)
-
½
cup
whole kernel corn (frozen)
-
2
tablespoons
Ranch Dressing
-
½
cup
Buffalo Sauce
Spices and Seasoning
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
red cayenne pepper (optional)
-
to taste
salt
-
to taste
pepper
Instructions
- 1. Set the Instant Pot to the sauté setting and add garlic and onions, cooking until soft.
- 2. Add chicken broth, chicken breasts, beans, diced tomatoes, Better than Bouillon, and seasonings to the pot.
- 3. Seal the pot and cook on manual high pressure for 20 minutes.
- 4. Allow steam to release naturally for 10 minutes, then shred the chicken and return it to the pot.
- 5. Set to sauté again and add buffalo sauce, ranch, corn, salt, and pepper, cooking until combined.
Nutrition Facts (estimated)
Servings
7 cups
Calories
284
Total fat
9g
Total carbohydrates
20g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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