Pressure Cooker Buffalo-Style Chicken Chili
2022-02-18- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner, Moderate
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
167.1 -
Carbohydrates
32.0 g -
Cholesterol
8.2 mg -
Fat
0.7 g -
Fiber
8.9 g -
Protein
9.9 g -
Saturated Fat
0.1 g -
Serving Size
1 -
Sodium
1,541.8 mg -
Sugar
3.8 g -
Trans Fat
1 g -
Unsaturated Fat
0.3 g -
Potassium
402.6 mg
Pressure cooker Buffalo-style chicken chili. Modern-day pressure cooker Buffalo chicken chili is surprisingly easy to make, and the taste is spot on.
What are the advantages of pressure cooking?
Pressure cooking is a cooking method that uses steam pressure to cook food quickly with moist heat. Pressure cookers can be used for a variety of dishes, but they are mainly used in the kitchen to prepare soups, stews, and sauces.
Pressure cooking is a popular way to cook food without the use of fat or oil. It also allows you to preserve nutrients in food because the pressure helps lock in flavor and nutrients.
Pressure cooking is often associated with healthy eating because it helps retain more nutrients than other methods of cooking.
Is there an alternative way to make buffalo-style chicken chili?
There are many ways to make pressure cooker buffalo-style chicken chili. The most popular way is to use a crockpot. However, the crockpot method is not as efficient as using a pressure cooker.
The crockpot method requires you to add all of the ingredients into one pot and let it simmer for hours on end. This can be time-consuming and tedious if you have a large batch of chili to cook up.
If you don’t have time to make your own, there are other alternatives that are more convenient, such as canned beans and tomatoes or frozen vegetables from your grocery store’s freezer aisle.
Pressure Cooker Buffalo-Style Chicken Chili
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Ingredients
- 1 cup (250 g) cannelinni beans, soaked,drained and rinsed
- 1 cup (250 g) red beans, soaked, rinsed and drained
- 1 medium yellow onion, peeled and chopped
- 1 cup (250 g) chopped fresh celery
- 1 cup (250 g) chopped carrots
- 2 cloves garlic, peeled and chopped
- 1 pound (480 g) ground chicken breast
- 14 ½ oz (435 ml) can diced tomatoes in juice, undrained
- 1 cup (250 ml) beer
- 1 cup (250 ml) chicken broth
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon freshly gound cumin
- salt and freshly ground black pepper to taste
- 3 tablespoons vegetable oil
- 3 cups (750 ml) water
Method
Step 1
In a pressure cooker, combine soaked beans, water, and 1 tablespoon vegetable oil. Mix well. Close the pressure cooker and lock the lid. Set the machine to cook at high. Set timer to cook for 10 minutes.
Step 2
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Pour the beans and cooking liquid into the bowl, cover, and keep warm.
Step 3
Clean pressure cooker. In the instant pot turned to the sauté mode, heat the remaining 2 tablespoons of vegetable oil. Add vegetables. Cook, stirring until vegetables begin to soften, for about 3 minutes. Stir in ground chicken and cook, stirring, to break up any large chunks of meat, until chicken cooked through.
Step 4
Stir in the remaining ingredients. Mix well to combine. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 13 minutes.
Step 5
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Let stand for 10 minutes. Season to taste with salt and black pepper.
Step 6
Serve chicken chili warm.
