It was my husband’s birthday this past Saturday and all he wanted to eat was Buffalo Chicken Chili. I would have made some elaborate meal but I will gladly make his favorite soup. I made almost a complete pot of it in the pressure cooker because he will gladly eat this soup for days. It’s delicious and warms up well. You know, it’s one of those soups that gets better as it sits.
This is a recipe that my husband and I saw while watching the Rachael Ray Show. We have been making it for years (she created the recipe in 2007) and have added a couple of tweaks. Recently we decided to try this recipe in the Instant Pot. The soup even better than I remembered but maybe that’s because I’ve been craving fall soups.
Begin by pushing the saute button on the pot and allow for the pot to read hot. Once it reads hot, add in EVOO and ground chicken and break apart.
While the ground chicken is in the pot, cut up your carrots (or use shredded like me), onions and celery. Add to the pot, still in saute mode, and stir around. Allow to saute for about 5 minutes.
You’ll then add in your spices, chicken broth, tomato sauce and hot sauce and close the lid and pressure cook the soup for 15 minutes. You’ll need to adjust the amount of heat you want in the soup. I used 1/2 cup of Cholula Hot Sauce which I find to not be SUPER spicey. When I used another brand such as Frank’s I did need to use less, more like 1/4 of a cup.