Craving the bold, tangy flavor of buffalo wings but want something a little more comforting? Meet your new favorite weeknight meal! This Buffalo Chicken Stew packs all the spicy punch you love into a rich, creamy, and soul-warming bowl. It’s loaded with tender chicken and crisp-tender veggies, all brought together in a velvety, keto-friendly sauce. Thanks to the Instant Pot, this incredible comfort food is on your table in just 40 minutes, making it perfect for game day, a chilly evening, or any time you need a delicious, low-carb pick-me-up.
Ingredients
• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g), cut into 1-inch cubes
• 2 cups / 480ml chicken broth
• ½ cup / 120ml heavy cream
• ½ cup / 120ml keto-friendly hot sauce (e.g., Frank’s RedHot)
• 2 medium carrots, diced
• 4 celery stalks, diced
• 1 medium onion, minced
• 2 oz / 56g cream cheese, softened and cubed
• 4 tbsp / 56g unsalted butter, divided
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the Sauté function. Add 2 tablespoons of butter and allow it to melt completely.
3. Add the diced carrot, celery, and minced onion to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the cubed chicken and the remaining 2 tablespoons of butter. Continue to sauté until the chicken is lightly browned on all sides.
5. Pour in the chicken broth and hot sauce. Use a wooden spoon to scrape any browned bits from the bottom of the pot to incorporate those flavors.
6. Secure the lid, ensure the steam release valve is in the ‘Sealing’ position, and cook on the ‘Stew’ or ‘Manual/Pressure Cook’ setting at high pressure for 10 minutes.
7. Once the timer finishes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining steam.
8. Remove the lid and stir in the cubed cream cheese and heavy cream. Continue stirring until the cream cheese has completely melted and the stew is smooth and creamy. Season with salt and pepper to your liking.
9. Ladle into bowls and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 563
• Total Fat: 32.5g
• Net Carbs: 3g
• Protein: 57g
• Fiber: 1g
Pro Tips
• Garnish with crumbled blue cheese, a drizzle of ranch dressing, and chopped fresh chives or celery leaves for an authentic buffalo wing experience.
• For a richer, more tender result, substitute the chicken breasts with an equal amount of boneless, skinless chicken thighs.
• If you prefer a thicker stew, mix ½ teaspoon of xanthan gum with 1 tablespoon of cold water to make a slurry. Whisk it into the stew after adding the cream and simmer for a minute on the Sauté setting until thickened.
• Easily adjust the spice level by increasing or decreasing the amount of hot sauce. For a milder flavor, you can substitute some of the hot sauce with additional melted butter.
FAQ
Q: Is this Buffalo Chicken Stew keto-friendly
A: Yes, this recipe is designed to be keto-friendly and low-carb. According to the nutritional information, one serving contains only 3g of net carbs.
Q: Can I use chicken thighs instead of breasts
A: Absolutely. The recipe notes suggest that for a richer and more tender result, you can substitute the boneless, skinless chicken breasts with an equal amount of boneless, skinless chicken thighs.
Q: How can I make the stew thicker
A: For a thicker stew, the recipe recommends making a slurry with ½ teaspoon of xanthan gum and 1 tablespoon of cold water. Whisk this mixture into the stew after adding the cream and simmer on the Sauté setting for a minute until it reaches your desired consistency.
Q: How do I adjust the spice level of this stew
A: You can easily control the heat. To make it spicier, simply add more hot sauce. For a milder flavor, substitute some of the hot sauce with additional melted butter.
