Instant Pot Buffalo Chicken Chili | Jeffrey Eisner

Add the butter to the Instant Pot, hit Saute, and Adjust to the More or High setting. Once the butter is melted and bubbling, add the onion and saute for 3 minutes, until lightly softened and the color begins to dull. Add the garlic and saute for 1 minute longer. 
 
Add the ground meat and break up with a mixing spoon or spatula. Saute for 3 minutes, until crumbled and lightly browned. 
 
Add the broth, diced tomatoes, diced tomatoes and chiles, Buffalo wing sauce, ranch 
mix, celery salt, Cajun seasoning, dried cilantro (if using), and frozen corn (if using). Stir well. 

Top with the beans but do not stir. Just let them rest on top of everything in the pot. 
 
Secure the lid and move the valve to the sealing position. Hit Cancel and then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done. 
 
In a small bowl, mix together the cornstarch and cold water to form a smooth slurry. Hit Cancel and then hit Saute and Adjust to the More or High setting. Once bubbling, stir in the cornstarch slurry followed by the cream cheese, Boursin, and cheddar. Stir well until all is melded and incorporated into the chili. 

Ladle into bowls and top with blue cheese crumbles and oyster crackers, if desired.  

To make it a dip, add the dip ingredients with the cheeses after you stir in the cornstarch slurry and stir until combined.  

Add more or less cheese for the desired cheesiness consistency. 

Serve with chips, hot pretzels, or veggies.