Buffalo Sauce Recipe

Buffalo-Style Cincinnati Chicken Chili Pressure Cooker

Buffalo-Style Cincinnati Chicken Chili Pressure Cooker

Ingredients

SERVES 6 – Cooker: 5- to 8-quart – Time: 10 minutes for beans, 10 minutes for chili at HIGH pressure

CHILI

• 1 cup dried white cannellini beans, soaked, drained, and rinsed with cold water
• 3 cups water
• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic, chopped
• 1 pound ground chicken breast
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 1 cup light-tasting beer
• 1 cup chicken broth
• 1 teaspoon paprika
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• salt and freshly ground black pepper.

FOR SERVING

• 1 pound spaghetti, cooked
• 1 cup crumbled blue cheese chopped onions. cooked white kidney beans. oyster crackers. hot sauce of your choice. Celery sticks

Method

1. In a 5- to 8-quart pressure, combine the soaked beans, water, and 1 tablespoon of the oil
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 7 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand for 10 minutes
8. Be careful of the steam as you remove the lid
9. The beans should be tender yet still slightly firm to the bite
10. Pour the beans and their liquid into a bowl and cover to keep warm
11. Wipe out the pressure cooker, then heat the remaining 2 tablespoons oil over medium-high heat until very hot
12. Add the onion, celery, carrots, and garlic and cook, stirring a few times, until they begin to soften, about 3 minutes
13. Add the ground chicken and cook, stirring to break up any large chunks of meat, until the chicken is cooked through, 3 to 4 minutes
14. Add the tomatoes and their liquid, beer, broth, paprika, chili powder, oregano, and cumin
15. Stir to combine
16. Close and lock the lid
17. Set the burner heat to high
18. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
19. Set a timer to cook for 10 minutes
20. Remove the pot from the heat
21. Open the cooker with the Natural Release method; let stand for 10 minutes
22. Season to taste with salt and pepper
23. Serve the chili warm over spaghetti, with the rest of the toppings in bowls for diners to customize their chili as desired
24. Buffalo-Style Cincinnati Turkey Chili: Substitute ground turkey for the ground chicken