One-Pot Wonders

Pressure Cooker Buffalo Chicken Chili

by:
May  4, 2021
0 Ratings
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 boyfriend and I have high spice tolerance, so I have added certain ingredients as optional if spice isn't for you! —LaraW

  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4
Ingredients
  • 2 chicken breasts
  • 1 tablespoon neutral oil of choice
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 habanero or jalapeno pepper, diced (optional)
  • 1 celery stalk, diced
  • 1 teaspoon paprika
  • 1/4-1 teaspoons cayenne
  • 1/2 pound dried cannellini beans, soaked for 6+ hours
  • 2 cups chicken broth
  • 1 tablespoon white vinegar
  • 1/4 teaspoon worcestershire sauce
  • 1/2 cup Frank's Red Hot Buffalo
  • 2 ounces cream cheese
  • 1 scallion for garnish
  • Blue cheese & cheddar cheese for garnish
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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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