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Prep time
10 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
In this recipe, buffalo chicken meets white chili and the mash-up is so delicious and filling! Perfect for a rainy weekday.
FYI - My fiancé and I have high spice tolerance, so I have added certain ingredients as optional if spice isn't for you! —LaraW
Ingredients
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2
chicken breasts
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1 tablespoon
neutral oil of choice
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1
onion, diced
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2
garlic cloves, minced
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1
red bell pepper, diced
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2
habanero or jalapeno pepper, diced (optional)
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1
celery stalk, diced
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1 teaspoon
paprika
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1/4-1 teaspoons
cayenne
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1/2 pound
dried cannellini beans, soaked for 6+ hours
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2 cups
chicken broth
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1 tablespoon
white vinegar
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1/4 teaspoon
worcestershire sauce
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1/2 cup
Frank's Red Hot Buffalo
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2 ounces
cream cheese
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1
scallion for garnish
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Blue cheese & cheddar cheese for garnish
Directions
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Set the pressure cooker to Med/High saute. Add oil of choice and once hot, add the vegetables (onion, red bell pepper, celery, habanero/jalapeno). Cook until softened for ~5-7 minutes. Then, add the garlic and spices and cook one minute longer. Drain the cannellini beans and add them to the pot along with the chicken broth, white vinegar, worcestershire sauce, 1/4 cup of the buffalo sauce, and chicken breasts.
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Secure the lid and set the pressure cooker to high pressure for 15 minutes. Allow the pressure cooker to naturally release for 15 minutes followed by a manual release.
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Remove and shred the chicken. Set the pressure cooker to saute to reduce the liquid a bit (~ 5 min). To the pressure cooker, add the rest of the buffalo sauce, shredded chicken, and cream cheese. Mix well and allow the cream cheese to fully melt. Garnish with scallion, blue cheese, and cheddar cheese
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