Pressure Cooker Buffalo Chicken Chili
This Buffalo Chicken Chili Recipe was adapted from a friends’ recipe that she originally got from Rachel Ray. We recently purchased a Power Cooker XL and are so happy with the recipes available. The winter months are a great time to try Pressure Cooker Buffalo Chicken Chili because it’s the perfect recipe to take the chill out of your body and leftovers can be placed in freezer. 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.
What you will need…
- 1 tablespoon extra-virgin olive oil
- 2 lb ground chicken
- 1 bag of shredded carrots
- 1 medium onion, chopped
- 3 ribs celery, finely chopped
- 4 cloves garlic, minced
- 1 Package of McCormick® White Chicken Chili Seasoning Mix
- 2 cups chicken stock
- 1/2-3/4 cup Frank’s hot sauce
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) cans of any kind of white beans
In Pressure Cooker– 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.
No pressure cooker? No problem. Here is the recipe for stovetop.
Stovetop– 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 🙂