Instant Pot Buffalo Chicken Chili

rachaelrayshow.com

a3jordan

2 tablespoons salted butter

1 red onion, diced

3 cloves garlic, minced or pressed

2 pounds ground chicken, turkey, or beef

4 cups chicken broth

One 14.5-ounce can diced tomatoes

One 10-ounce can diced tomatoes and chilies (I use Ro-tel)

½ cup Buffalo wing sauce

One 1-ounce package ranch dip mix

1 teaspoon celery salt

1 teaspoon Cajun/Creole/Louisiana seasoning

1 teaspoon dried cilantro, optional

10 ounces frozen corn, optional

Two 15.5-ounce cans navy, cannellini, or great northern beans, drained and rinsed

¼ cup cornstarch

¼ cup cold water

4 ounces brick cream cheese, cut into small chunks

One 5.2-ounce package Boursin herb cheese, cut into small chunks (any flavor)

8 ounces shredded sharp cheddar cheese, (or any cheese blend of your choice)

subheading: Optional Toppings:

Blue or feta cheese crumbles

Oyster crackers

subheading: To Make It a Dip:

8 to 16 ounces additional shredded cheese of your choice

4 to 6 ounces cream cheese or garlic herb cheese

1 red or yellow onion and/or 2 poblano (or any bell) peppers, roughly chopped, and separately sauteed in olive oil until caramelized (you can definitely add more if you want!)

Any chips, hot pretzels (heated according to package), veggies of your choice, for dipping

Directions at rachaelrayshow.com

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