Instant Pot Buffalo Chicken Chowder

Instant Pot Buffalo Chicken Chowder

  • 2 tbsp avocado oil
  • 1 white onion (chopped )
  • 1 1/2 lb chicken breast
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 1/2 cups diced yukon gold potatoes
  • 5 cups organic bone broth
  • 3/4 cup buffalo hot sauce
  • 2/3 cup full fat canned coconut milk
  • 1/4 cup fresh cilantro

  1. Add oil to the Instant Pot and set to saute. Add onion and saute for 2-3 minutes.

  2. Place chicken in the IP first then add the celery, carrot, potato, chicken stock and buffalo sauce on top of the chicken.

  3. Secure the lid with the steam vent in the sealed position. Select manual, and cook on high pressure for 12 minutes.

  4. Use a quick release and remove the lid.

  5. Add coconut milk and stir. Top with fresh cilantro and serve hot.

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