• Robyn Wagner

Buffalo Chicken Chili (Pressure Cooker)

Updated: Mar 28, 2019

This isn't your mamma's chili. Full of veggies, chicken, ranch and cheesy goodness you'll be hard pressed to eat just one bowl!

bowl of instant pot buffalo chicken chili


  • 1 T oil

  • 1 onion, diced (will be about 1 heaping cup)

  • 3 plump garlic cloves, chopped

  • 1 cup celery, chopped

  • 1 cup bell pepper, chopped (any color)

  • 2 large chicken breasts, cut in half width-wise

  • (1) 1oz packet ranch dressing mix (dry powder packet)

  • 12.5 oz bottle Insta-Meal Tangy Buffalo Sauce

  • 3 cups chicken broth

  • 14.5 oz can diced tomatoes, drained

  • 15.5 oz can great northern beans, drained

  • 1 cup frozen corn

  • 1/3 cup cilantro, chopped

  • 8 oz block cream cheese

  • 1 T honey


  1. With pressure cooker on saute mode, soften the onions, garlic, celery, and bell pepper in the oil for about 5-8 minutes. 

  2. Turn the saute mode off.

  3. Add the chicken breasts, ranch dressing powder mix, chicken broth and Insta-Meal Tangy Buffalo Sauce. Place the lid on and lock the pressure valve to "seal". Cook on Meat/Stew or Pressure mode, on high, for 12 minutes. 

  4. Do a quick release of the pressure. 

  5. Remove the chicken and shred or dice and set aside.

  6. Turn the pot on to saute mode and add the cream cheese (if you like your chili really spicy you can add half the cream cheese amount). Stir and whisk the cream cheese into the soup broth until it has melted and incorporated completely. 

  7. Turn off saute mode and add the chicken, tomatoes, beans, corn, cilantro, and honey to the soup. 

  8. Give it a good stir and enjoy!

* Note- if the soup is still a little spicy for you add 1/4 cup whole milk, half&half, or heavy whipping cream

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