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Playing How to Make Instant Pot Buffalo Chicken Chili | Jeffrey Eisner

Blogger Jeffrey Eisner of "Pressure Luck Cooking" shares a Buffalo wing-inspired chicken chili, which he created for his new book, The Simple Comforts Step-by-Step Instant Pot Cookbook, out in April. (You can also use ground beef or turkey.) The chili is perfect for game day AND can easily be turned into a dip! 

Instant Pot: Duo Plus Stainless Steel Electric Pressure Cooker

Instant Pot: Duo Plus Stainless Steel Electric Pressure Cooker

Amazon
$140 $120

"With Blue Ribbon Chili and Green Chicken Chili appearing in my first two books, I had to continue the tradition and include a chili in this one. If you’re a lover of buffalo wing sauce, get ready to do a happy dance like one of the Peanuts characters! And if spicy food isn't your thing, not to worry—this one is actually on the milder side since I use a tame hot sauce." —Jeffrey 

For more chili inspiration, check out Rachael's Everything Chili with Tortilla Tops and Italian Chili with Red Beans. 

Ingredients

  • 2 tablespoons salted butter 
  • 1 red onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 pounds ground chicken, turkey, or beef 
  • 4 cups chicken broth 
  • One 14.5-ounce can diced tomatoes 
  • One 10-ounce can diced tomatoes and chilies (I use Ro-tel) 
  • ½ cup Buffalo wing sauce  
  • One 1-ounce package ranch dip mix 
  • 1 teaspoon celery salt 
  • 1 teaspoon Cajun/Creole/Louisiana seasoning
  • 1 teaspoon dried cilantro, optional
  • 10 ounces frozen corn, optional
  • Two 15.5-ounce cans navy, cannellini, or great northern beans, drained and rinsed 
  • ¼ cup cornstarch 
  • ¼ cup cold water 
  • 4 ounces brick cream cheese, cut into small chunks 
  • One 5.2-ounce package Boursin herb cheese, cut into small chunks (any flavor)
  • 8 ounces shredded sharp cheddar cheese, (or any cheese blend of your choice) 
Optional Toppings:
  • Blue or feta cheese crumbles
  • Oyster crackers
To Make It a Dip:
  • 8-16 ounces additional shredded cheese of your choice
  • 4-6 ounces cream cheese or garlic herb cheese
  • 1 red or yellow onion and/or 2 poblano (or any bell) peppers, roughly chopped, and separately sauteed in olive oil until caramelized (you can definitely add more if you want!)
  • Any chips, hot pretzels (heated according to package), veggies of your choice, for dipping

Yield

Serves: 6

Preparation

Add the butter to the Instant Pot, hit Saute, and Adjust to the More or High setting. Once the butter is melted and bubbling, add the onion and saute for 3 minutes, until lightly softened and the color begins to dull. Add the garlic and saute for 1 minute longer. 
 
Add the ground meat and break up with a mixing spoon or spatula. Saute for 3 minutes, until crumbled and lightly browned. 
 
Add the broth, diced tomatoes, diced tomatoes and chiles, Buffalo wing sauce, ranch 
mix, celery salt, Cajun seasoning, dried cilantro (if using), and frozen corn (if using). Stir well. 

Top with the beans but do not stir. Just let them rest on top of everything in the pot. 
 
Secure the lid and move the valve to the sealing position. Hit Cancel and then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done. 
 
In a small bowl, mix together the cornstarch and cold water to form a smooth slurry. Hit Cancel and then hit Saute and Adjust to the More or High setting. Once bubbling, stir in the cornstarch slurry followed by the cream cheese, Boursin, and cheddar. Stir well until all is melded and incorporated into the chili. 

Ladle into bowls and top with blue cheese crumbles and oyster crackers, if desired.  

To make it a dip, add the dip ingredients with the cheeses after you stir in the cornstarch slurry and stir until combined.  

Add more or less cheese for the desired cheesiness consistency. 

Serve with chips, hot pretzels, or veggies.

Excerpted from The Simple Comforts Step-by-Step Instant Pot Cookbook by Jeffrey Eisner. Copyright © 2022 by Jeffrey Eisner. Used with permission by Voracious. All rights reserved. 

Photo credit: Aleksey Zozulya