Step 1

Add the butter to the Instant Pot, hit Saute, and Adjust to the More or High setting

Step 2

Once the butter is melted and bubbling, add the onion and saute for 3 minutes, until lightly softened and the color begins to dull

Step 3

Add the garlic and saute for 1 minute longer

Step 4

Add the ground meat and break up with a mixing spoon or spatula

Step 5

Saute for 3 minutes, until crumbled and lightly browned

Step 6

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)

Step 7

Stir well

Step 8

Top with the beans but do not stir

Step 9

Just let them rest on top of everything in the pot

Step 10

Secure the lid and move the valve to the sealing position

Step 11

Hit Cancel and then hit Manual or Pressure Cook on High Pressure for 5 minutes

Step 12

Quick release when done

Step 13

In a small bowl, mix together the cornstarch and cold water to form a smooth slurry

Step 14

Hit Cancel and then hit Saute and Adjust to the More or High setting

Step 15

Once bubbling, stir in the cornstarch slurry followed by the cream cheese, Boursin, and cheddar

Step 16

Stir well until all is melded and incorporated into the chili

Step 17

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

Step 18

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

Step 19

Add more or less cheese for the desired cheesiness consistency

Step 20

Serve with chips, hot pretzels, or veggies