Instant Pot Buffalo Chicken Chili
Ingredients
- 1 small onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 jalapeño, diced
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper, to taste
- 2 cans white navy beans, slightly mashed
- 2 cups broth or water
- 1/3 cup Frank's RedHot sauce
- 2 chicken breasts, sliced in half
Garnish
- Shredded sharp cheddar
- Green onion
- Avocado
Preparation
Set the Instant Pot to sauté mode, add a splash of oil and the vegetables, and cook for 4 minutes, stirring often.
Cancel the sauté mode, add the spices, and stir for 30 seconds.
Add the beans, broth, and hot sauce, mix well and scrape the bottom to prevent sticking, then place the chicken breasts on top.
Pressure cook for 12 minutes, followed by a natural release for 10 minutes.
Remove the chicken from the pot, shred it, and return it to the chili.
Garnish with shredded cheese, green onion, avocado, and serve.
Tips
This chili is great for weeknight dinners, meal prepped lunches, or as a game day snack.
Leftovers can be enjoyed with eggs for breakfast.
