Instant Pot Buffalo Chicken Soup
LOW CARB KETO GLUTEN FREE GRAIN FREE
INSTANT POT BUFFALO CHICKEN SOUP
2 TBS Avocado Oil
1 shallot diced
3 cloves garlic minced
1 cup celery diced
1 cup broccoli
1 cup heirloom rainbow carrots (or just carrots) diced
Salt and Pepper
4 chicken thighs cut in to bite size pieces
Chicken stock: enough to just cover ingredients
1/2 cup Red Hot Buffalo Wing sauce (less or more to taste)
4 oz cream cheese
1/2 cup bacon crumbles
Set your INSTANT POT or like Pressure Cooker appliance to Saute. Add 2 TBS Avocado Oil. Add your Shallot, Garlic, celery and carrots and saute for about 5 minutes. Season with Salt and Pepper. Season your bite sized chicken pieces with a generous amount of Lawry’s Carne Asada Seasoning. Add to Instant Pot and brown Chicken. Add Broccoli. Saute about 5 minutes.
Turn Instant Pot Saute setting off.
Add enough Chicken stock to just cover the mixture.
Add Red Hot Buffalo Wing Sauce.
Cover your Instant Pot and make sure setting is on SEALING.
Set to Pressure Cooking HIGH for 45 minutes.
When timer goes off, carefully so slow release on your venting. Do not steam burn yourself!!
After valve drops, open up your INSTANT POT.
Stir in cubed cream cheese and bacon crumbles. As you stir it together chicken will fall apart and everything will make a creamy soup.
Serve with sour cream, cilantro and shredded cheese!