Instant Pot Buffalo Chicken Chili

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion (finely diced)
• 2 medium carrots (finely diced)
• 2 medium celery stalks (finely diced)
• 3 cloves garlic (minced)
• 1/8 teaspoon salt
• 28 oz. crushed tomatoes
• 1/2 cup buffalo sauce (we used Frank's Red Hot Sauce)
• 1 cup chicken broth*
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 lb. boneless skinless chicken breast
• 15 oz. can pinto beans (rinsed and drained)
• 15 oz. can white navy beans (rinsed and drained)
• 15 oz. can sweet corn
• 1 tablespoon maple syrup
• 1/4 cup nonfat Greek yogurt

Steps

1. 1

   Turn on your Instant Pot's sauté feature and add the olive oil. Once the oil is fragrant, add the onion, carrots, celery, garlic, and salt. Sauté veggies for 2 minutes and transfer them from the Instant Pot to a bowl.

2. 2

   Turn off the Instant Pot sauté feature and add the crushed tomatoes, buffalo sauce, chicken broth, chili powder, cumin, and garlic powder. Mix well. Submerge the chicken breasts in the sauce and close the Instant Pot.

3. 3

   Seal the valve and turn the Instant Pot to manual > high pressure and set the timer to 8 minutes. It will take about 10 minutes for the Instant Pot to build enough pressure to start counting down from 8.

4. 4

   Once the timer goes off, open the valve to quick release the Instant Pot. Take the top off and transfer the chicken to a cutting board or plate. Use 2 forks to shred the cooked chicken breasts and add the shredded chicken back into the Instant Pot.

5. 5

   Add the cooked veggies, pinto beans, navy beans, sweet corn, and maple syrup. Stir to combine and turn on the sauté feature.

6. 6

   Let the chili simmer for 5 minutes. Stir in the Greek yogurt.

7. 7

   Serve with green onion, fresh parsley, and our Greek Yogurt Blue Cheese Dressing.