Looking to spice things up for dinner? You have to try this easy Buffalo Chicken Chili in Pressure Cooker. We recently purchased a Power Cooker XL and are so happy with the recipes available. The winter months are a great time to try Buffalo Chicken Chili in Pressure Cooker because it’s the perfect recipe to take the chill out of your body and leftovers can be placed in freezer. <—– LOVE that idea for a quick lunch 🙂
No pressure cooker? No problem, just check the recipe below how to adjust for Stovetop. The meal is also inexpensive, which is a huge bonus to any recipe. Disclosure: I am not a professional cook, but it was easy for me to use and was a huge hit with my family.
Pressure Cooker Buffalo Chicken Chili
- 1 tbsp tablespoon extra-virgin olive oil
- 2 lbs ground chicken
- 1 bag shredded carrots
- 1 medium onion chopped
- 3 ribs celery finely chopped
- 4 cloves garlic
- 1/2-3/4 cup Frank's Hot Sauce
- 1 15oz can tomato sauce
- 1 15oz can crushed tomatoes
- 1 15oz can of white beans
- In Pressure Cooker Directions- Add the oil and sauté the chicken while breaking it up with a wooden spoon. After about 5 minutes add the rest of the ingredients and place the lid on the pressure cooker, lock lid and switch the pressure release valve to closed. Press CANCEL and then press the SOUP/STEW button. Cook for 20 minutes.Stovetop Directions- Set a large pot over medium to medium-high heat and add the oil. Add the ground chicken and cook until browned, breaking it up with a wooden spoon as it cooks. Stir in the carrots, onion, celery, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for about 8-10 minutes, stirring often, until the veggies have softened. Add the chicken broth and scrape the bottom of the pan to release any brown bits. Stir in the hot sauce, tomato sauce, and crushed tomatoes. Bring the mixture to a boil, then reduce the heat and simmer until the veggies are tender and the chili has thickened to your desired consistency.
Add some shredded cheese and serve with your favorite corn chip.