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Instant Pot Buffalo Chicken Chili - Dump and Go Dinner

<p>Whether there's a big game on the horizon or just a chill in the air, this Instant Pot Buffalo Chicken Chili has a hearty warmth worth sharing. Celery, chicken, and buffalo sauce bring a classic combination of game day flavors to this easy recipe.</p>
4 Servings Recipe By

Ingredients

  • 2/3 cups dice Onion
  • 1 1/3 cups dice Celery
  • 1/2 cups dice Carrot
  • 2 1/2 teaspoons mince Garlic, Cloves
  • 3 1/3 cups cook and dice Chicken, Boneless Breasts
  • 2 2/3 cups drain and rinse Navy Beans, Canned
  • 2 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 1/2 tablespoons Paprika
  • 1/2 cups Buffalo Wing Sauce
  • 15 ounces Tomato Sauce
  • 7 1/2 ounces Diced Tomatoes, Canned
  • 7 1/2 ounces Chili Beans

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 481 Calories
  • 7g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 104mg Cholesterol
  • 2182mg Sodium
  • 57g Total Carb
  • 14g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 50g Protein
  • 2 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add all ingredients to Instant Pot. Lock lid into place and seal steam nozzle.
  3. Cook on high pressure for 30 minutes.
  4. Let pressure release naturally for 5 minutes, then release any remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of freezer containers. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Add frozen contents to inner pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 35 minutes.
  6. Let pressure release naturally for 5 minutes, then release any remaining pressure.

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