Buffalo Chicken Stew

Ingredients

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 OR 12 oz can Rotel
3 carrots, diced
1 cup frozen corn
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
1/2 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)

For the Instant Pot:

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

For the Slow Cooker:

Brown ground poultry in skillet over medium heat until fully cooked.
Add browned meat and remaining ingredients (except for blue cheese) to slow cooker. Leave the cream cheese in a block on top, it will get stirred in later.
Cook on high for 4 hours or low for 8 hours.
Stir well to combine cream cheese.
Served with a sprinkling of blue cheese on top