Wednesday, April 10, 2019

Buffalo Chicken Stew

Whenever my folks are coming into town and we're not sure when they will get in, we like to have a meal that can be made ready and sit in waiting for guests to arrive.  For the past several visits, this has been the meal requested.  Paired with a hearty loaf of bread, this hits all the pleasure points of eating, a bit spicy, plenty savory, with some smooth creamy bits worked in.  This is based on a recipe found HERE and was originally designed for the crockpot.  That worked great, but we made some minor adjustments so you can Instant Pot it.


  • 1.25-pound ground chicken or turkey
  • 15 oz canned white beans (navy beans generally but anything on hand), drained and rinsed
  • 14 oz can diced tomatoes, drained
  • 2 cups chicken broth
  • 1/4 - 1/2 cup buffalo wing sauce (I like 1/2 cup, but if you have non-spicy guests go lower)
  • 1 package ranch dressing mix
  • 1 cup frozen corn kernels
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried cilantro
  • 1/4 teaspoon salt
  • 8 oz cream cheese
  • Blue cheese crumbles optional


  1. Brown ground poultry until fully cooked in Instant Pot on Saute setting
  2. Add remaining ingredients except for blue cheese. Leave the cream cheese in a block on top, it will get stirred in later.
  3. Cook on high pressure for 45 minutes
  4. Natural release pressure and stir well to combine cream cheese
  5. Served with a sprinkling of blue cheese on top

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