Buffalo Chicken Chili - Instant Pot
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 tsp salt
- 8 ounces cream cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp cornstarch
- 1 1/2 pounds rotisserie chicken torn
- 3-4 carrots peeled and cut into bite-sized chunks
- 8-10 potatoes small and cut into bite-sized chunks
- 1 cup roasted corn trader joe's frozen
- 1 14.5 oz can diced fire-roasted tomatoes
- 2 cups chicken broth (or 2 cups water with 2 tsp better t
- 1/2 cup buffalo wing sauce (not hot sauce)
- bleu cheese crumbles (optional)
- Carbohydrate 182.241672014592 g
- Cholesterol 848.21773168 mg
- Fat 181.236197363854 g
- Fiber 16.870485851045 g
- Protein 221.120491773644 g
- Saturated Fat 71.0954298519495 g
- Serving Size 1 1 Recipe (1249g)
- Sodium 4346.37982664149 mg
- Sugar 165.371186163547 g
- Trans Fat 22.8816596819014 g
- Calories 3252 calories
Add the chicken, fire-roasted tomatoes, carrots, potatoes, chicken broth, buffalo sauce, onion powder, garlic powder and salt to the Instant Pot. Set the cream cheese on the counter to soften while the soup is cooking. Cover and secure the lid. Make sure valve is set to sealing. Press the manual pressure cook button (low pressure) and set the timer to 5 minutes. Once the timer beeps indicating the time is up, move valve to venting for quick release. Turn the Instant Pot to the lowest setting on the saute function. Add in the cream cheese and stir until it melted. In a small bowl stir together 1 tablespoon of cornstarch with 2 tablespoons of water. Stir the cornstarch slurry into the pot. The chili will thicken in just a few minutes. Ladle the chili into bowls and top with bleu cheese crumbles and extra celery, if desired
