Pressure Cooker Buffalo Chicken Soup
This pressure cooker buffalo chicken soup is a hearty, cheesy dinner solution that takes 15 minutes to prep and cook. Whip up a batch over the weekend and separate out into single serve portions for weekday lunches.
Two things I LOVE About Using a Pressure Cooker:
• All meat comes out, juicy and flavorful.
• Meals take minutes to prepare.
A one pot dinner combination of moist, flavorful chicken, a mix of spicy onion, garlic buffalo seasoning and a cheesy cream base ready in about 15 minutes. Literally, the hardest part of preparing this recipe is chopping the onion, garlic, and celery.
4 Boneless Skinless Chicken Breasts (Fresh or direct from the freezer)
6 cups homemade chicken stock
1 cup diced Celery
1/2 cup diced onion
2 clove garlic, chopped
2 tablespoon ranch dressing mix
4 tablespoons butter
2/3 cup hot sauce
4 cups cheddar cheese
2 cups heavy cream
1.) Add 4 chicken breasts (6 if the breast is really small) to the pressure cooker. I used an XL Pressure Cooker, but any pressure cooker will do.
2.) Chop 1/2 Cup of Onions
4.) 2/3 cup Franks RedHot Buffalo wing sauce
5.) 6 cups chicken bone-broth or make your own.
6.) 2 tablespoon ranch dressing mix
7.) Add 4 tablespoons butter and 2 clove garlic, chopped.
8.) If using a regular pressure cooker, cook meat mixture for 10 minutes under pressure then depressurize quickly. An XL pressure cooker uses the chicken button and then depressurize quickly.
9.) Remove chicken and shred. If you have a warming function on your unit, use it while you are shredding the chicken.
10.) Add shredded chicken, 4 cups shredded cheddar cheese and 2 cups heavy cream back to the pot. Mix well. The liquid mixture in the pot will still be hot to melt the cheese, no additional cooking is needed.
11.) Serve and enjoy.
• I like to make this recipe the day before and refrigerate.
• The recipe is good the first day, but fantastic the second.
• Spoon in jars or plastic containers & store in cooler for road trips. For easy heat and serve dinner option.
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