Low Carb Buffalo Chicken Soup Recipe Instant Pot Pressure Cooker

Buffalo Chicken Soup Recipe (3 Ways!) Wholesome Yum

WEBFeb 16, 2023 · Place the shredded chicken, broth, and buffalo sauce into the slow cooker. Add all the ingredients from the pan and stir. Cook for …

Rating: 4.8/5(43)
1. Press the Saute button on the Instant Pot. Add the oil, chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
2. Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.

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LowCarb {Pressure Cooker} Buffalo Chicken Soup

WEBSep 9, 2015 · Instructions. In your pressure cooker combine all ingredients EXCEPT cream & cheese. Cook under pressure for 10 minutes then …

Rating: 5/5(12)
1. In your pressure cooker combine all ingredients EXCEPT cream & cheese.
2. Cook under pressure for 10 minutes then quick depressurize.
3. Carefully remove chicken, shred and return to soup. Add heavy cream and cheese, stir to combine.

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Instant Pot Buffalo Chicken Soup (StepByStep)

WEBOct 12, 2020 · Step 2. Using the Saute function of the Instant Pot, melt the butter and saute the vegetables for a few minutes. Then stir in the …

1. Turn the Instant Pot on and press the Saute button. Melt the butter in the bottom.
2. Once the butter has melted add the onions, celery and carrots. Sauté until they begin to soften.
3. Add the garlic powder, thyme and red pepper flakes. Cook for approximately 2 minutes on Saute.
4. Add the diced chicken, hot sauce, half and half and most of the chicken stock (reserve about 1 cup of the stock in a bowl). Let the soup come to a boil. In the meantime, whisk the flour in the reserved cup of chicken stock until dissolved and smooth. Stir into the soup (this will thicken the liquid).

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Pressure Cooker Buffalo Chicken Soup Whip & Wander

WEBApr 15, 2019 · This Pressure Cooker Buffalo Chicken Soup is gluten-free, grain-free, low-carb and can easily accommodate a low-lactose diet (cheddar is naturally low …

1. Add chicken breasts and 2 cups of the divided chicken broth to your pressure cooker. If the chicken breasts are particularly large, I like to slice them in half first. Seal and cook for 15 minutes on high.
2. I usually prefer to quick release, but you can easily allow this to naturally release without over-cooking it. The meat should be nice and fall-apart tender either way.
3. Shred chicken with two forks.
4. Add the cream cheese to the pot first. I like to give this a bit of a stir with a wooden spoon, breaking up the cream cheese a bit so it incorporated more easily.

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