Imagine all the zesty, spicy flavor of your favorite buffalo chicken wings, but transformed into a rich, creamy, and utterly comforting stew. This isn’t just a dream; it’s our Instant Pot Buffalo Chicken Stew, and it’s ready to warm you up from the inside out in just 20 minutes! It’s the ultimate weeknight meal when you’re craving something bold, cheesy, and ridiculously easy to make. Get ready to fall in love with your new favorite comfort food.
Ingredients
• 2 medium Chicken Breasts, about 1 lb / 450g
• 1 ½ cups / 360ml Chicken Stock
• ⅓ cup / 80ml Red Hot Sauce
• 2 tbsp / 28g Butter
• 1 tbsp / 7g Ranch Dressing Mix
• ½ cup / 50g diced Celery
• ¼ cup / 40g diced Onion
• 1 tsp / 3g minced Garlic
• 1 cup / 240ml Heavy Cream
• 2 cups / 226g grated Cheddar Cheese
Instructions
1. Directions
2. Place the chicken breasts, chicken stock, Red Hot sauce, butter, Ranch dressing mix, celery, onion, and garlic into the inner pot of your Instant Pot.
3. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 15 minutes.
4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent any remaining steam.
5. Carefully remove the lid. Transfer the cooked chicken breasts to a bowl and shred them using two forks. Return the shredded chicken to the pot.
6. Select the ‘Sauté’ function on low. Slowly stir in the heavy cream and grated Cheddar cheese until the cheese is completely melted and the stew is smooth and creamy.
7. Serve immediately, garnished with blue cheese crumbles or fresh chives if desired.
Nutritional Information
• Nutrition Information
• Per Serving: Calories 528 | Total Fats 41g | Net Carbs 3.9g | Protein 33g | Fiber 0.2g
Pro Tips
• For extra tender chicken, you can use boneless, skinless chicken thighs instead of breasts. The cook time remains the same.
• To prevent the dairy from curdling, ensure the Instant Pot is on a low ‘Sauté’ setting or even turned off when you stir in the cream and cheese. The residual heat is often enough to melt the cheese perfectly.
• Control the heat by adjusting the amount of hot sauce. For a milder stew, use a quarter cup. For an extra fiery kick, add a splash more and a pinch of cayenne pepper.
• This stew is fantastic on its own, but also serves beautifully over cauliflower rice for a complete low-carb meal or with crusty bread for dipping.
FAQ
Q: Can I make this buffalo chicken stew spicier or milder
A: Yes, you can easily control the heat. For a milder stew, use a quarter cup of hot sauce. For an extra fiery kick, add more hot sauce and a pinch of cayenne pepper to achieve your desired spice level.
Q: How do I prevent the dairy from curdling in this recipe
A: To ensure your stew is perfectly creamy, add the heavy cream and cheese after the pressure cooking is complete. Use the low ‘Sauté’ setting and stir slowly, allowing the residual heat to gently melt the cheese without causing it to curdle.
Q: What can I serve with this keto buffalo chicken stew
A: This versatile stew is fantastic on its own, but it also pairs wonderfully with other dishes. For a complete low-carb meal, serve it over cauliflower rice. It’s also delicious with crusty bread for dipping.
Q: Can I use chicken thighs instead of chicken breasts
A: Absolutely. Boneless, skinless chicken thighs are a great substitute for extra tender and flavorful chicken. The high-pressure cook time of 15 minutes remains the same.
