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Instant Pot Buffalo Chicken Chili, Paleo + Whole30
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Entree
Cuisine:
American
Servings:
8
servings
Calories:
Author:
Kristi Barnes
Ingredients
1
tbsp.
extra light olive oil
1
large yellow onion
diced
4
celery stalks
trimmed and diced
4
cloves
garlic
minced
2
medium sweet potatoes
peeled and diced
14.5
oz
diced tomatoes
drained
1
c.
chicken broth
1/4
c.
Tessemae's buffalo sauce
1/2
tsp.
white pepper
2.5
lbs.
boneless
skinless chicken breasts
jalapeños for serving
optional
cilantro for serving
optional
lime wedges for serving
optional
Instructions
Using Sauté function, heat
light olive oil
for 1 minute.
Add onion and celery. Cook 4 minutes until they start to turn translucent.
Stir continuously with a
wooden spoon
to prevent burning.
Add garlic and cook 1 more minute until fragrant.
Add sweet potatoes,
diced tomatoes
,
chicken broth
,
whole30-compliant buffalo sauce
and
white pepper
.
Mix well and add chicken breasts.
Attach lid and cook at high pressure for 15 minutes.
Use the slow release for 15 minutes and ensure chicken has reached 165°F.
Move chicken breast to a separate plate with
tongs
.
Use a
potato masher
or
Mix 'n' Chop
to mash the sweet potatoes.
Shred the chicken with two forks and return to the
Instant Pot
.
Stir well and add
sea salt
and extra
buffalo sauce
to taste.
Serve with fresh jalapeño slices, lime wedges and cilantro.