• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Appetizers & Snacks
    • Beverages & Drinks
    • Breakfast
    • Breads
    • Canning, Drying & Fermenting
    • Condiments, Sauces & Dressings
    • Desserts, Sweets & Treats
    • Fermentation
    • Main Dish
    • Pressure Cooker
    • Slow Cooker & Crockpot
    • Soups & Stews
    • Sous Vide
    • Veggies, Side Dishes & Salads
  • Lifestyle
    • Beauty
    • Essential Oils
    • Fasting
    • Foraging
    • Health & Wellness
    • Pets
  • Web stories
  • Contact Us
  • About Hayley
  • Health Starts in the Kitchen
  • Nav Social Menu

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Health Starts in the Kitchen

Health Starts in the Kitchen

Helping Make the World a Healthier Place, one Kitchen at a time!

  • {10 Minute} Easy Keto Jalapeño Popper Chicken Soup
    Keto Jalapeño Popper Soup Recipe
  • From start to finish, you need less than 30 minutes to whip up a batch of my Easy Keto Broccoli Cheese Soup with Chicken. Thick, creamy and delicious, you'll never guess that this low carb soup has only 9g net carbs per serving!
    Keto Broccoli Cheese Soup with Chicken Recipe
  • Keto Low-Carb Beef Stuffed Cabbage Soup
  • The Top 10 Most Popular Recipes at HealthStartsintheKitchen.com
    My Top 10 Most Popular Recipes of 2018
  • From start to finish, you need less than 30 minutes to whip up a batch of my Easy Keto Broccoli Cheese Soup with Chicken. Thick, creamy and delicious, you'll never guess that this low carb soup has only 9g net carbs per serving!
    Easy Keto Broccoli Cheese Soup with Chicken Recipe
Home / Recipes / Pressure Cooker / Low-Carb {Pressure Cooker} Buffalo Chicken Soup

Low-Carb {Pressure Cooker} Buffalo Chicken Soup

Pressure Cooker, Recipes, Soups & Stews

Jump to Recipe Print Recipe

Low-Carb {Pressure Cooker} Buffalo Chicken Soup - Grain & Gluten Free, Primal FriendlyI guess you could say that I’m a pressure cooker addict. I’m just like everyone other busy person, I’m always looking for fast and delicious dishes, and pressure cooking is the most supreme way to get a hot meal on the table in the least amount of time.

I’ve been using a pressure cooker in my kitchen for years, but it wasn’t until I got an electric pressure cooker (multi cooker) did it become an appliance I used almost daily. The drawback to using a stove top pressure cooker is that it required constant supervision. You have to monitor the stove burner temperature to maintain steady pressure by watching a gauge or listening to the rhythm of the pressure gauge’s jiggle/hiss sound.

{Pressure Cooker} Braised Short Ribs - Gluten & Grain-Free, Paleo, Primal, and Healthy Real-Food

An electric pressure cooker (multi cooker) is very similar to a crock pot where you can set it and forget it. Although, I don’t leave home with it running, I can go outside or into another room without worry while it’s safely doing all the cooking. And if you are worried about safety in regards to the old-wives tails about pressure cookers, rest assured that the new electric pressure cookers (multi cooker) have safety features to make it safe enough for a child to operate!

Low-Carb, Pressure Cooker, Buffalo Chicken Soup

This Low-Carb {Pressure Cooker} Buffalo Chicken Soup is positively delicious and practically effortless. You don’t even have to thaw out your frozen boneless, skinless chicken and you get all that creamy, spicy buffalo wing flavor without the mess of making wings!Low-Carb {Pressure Cooker} Buffalo Chicken Soup - Grain & Gluten Free, Primal Friendly

Low-Carb {Pressure Cooker} Buffalo Chicken Soup - Grain & Gluten Free, Primal Friendly
5 from 10 votes

Low-Carb {Pressure Cooker} Buffalo Chicken Soup

Print Recipe

Ingredients

  • 2 Boneless Skinless Chicken Breasts Frozen is ok, no need to thaw.
  • 3 cups Chicken Bone Broth
  • 1/2 cup diced Celery
  • 1/4 cup Onion
  • 1 clove Garlic
  • 1 tablespoon Homemade Ranch Dressing & Dip Mix
  • 2 tablespoons Ghee or butter
  • 1/3 cup hot sauce
  • 2 cups cheddar cheese, shredded
  • 1 cup Heavy Cream, A2 Pasture Raised

Instructions

  • In your pressure cooker combine all ingredients EXCEPT cream & cheese.
  • Cook under pressure for 10 minutes then quick depressurize.
  • Carefully remove chicken, shred and return to soup. Add heavy cream and cheese, stir to combine.
Servings: 2 servings

September 9, 2015 · 109 Comments

Previous Post: « Homemade Hot Italian Sausage
Next Post: {2 Ingredient} Creamy BBQ Chip & Fry Dip »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. AvatarSara says

    December 1, 2020 at 1:37 pm

    Stupid question – does the chicken need to be pre-cooked or raw?

    Reply
    • AvatarHayley Ryczek says

      December 2, 2020 at 7:18 am

      Raw is suggested.

      Reply
  2. AvatarSharon says

    February 9, 2020 at 6:18 pm

    One of the tastiest soups I have ever tried! Will be passing this one along to friends and family.

    Reply
  3. AvatarMichelle says

    January 5, 2020 at 2:01 pm

    5 stars
    Loved by all! Can’t believe how many people I’ve on passed this recipe on to.
    Will try to make it a WW soup now!

    Reply
  4. AvatarSherry says

    December 14, 2019 at 1:49 am

    5 stars
    I made this for my family and they all love it ❤️

    Reply
  5. AvatarCarolyn H says

    June 14, 2019 at 9:52 pm

    5 stars
    Amazing, delicious and very filling! Will become a regular in our home.

    Reply
  6. AvatarDove R. says

    May 21, 2019 at 3:54 pm

    5 stars
    Haha already made it again! Threw a GoT finale marathon party island it was a huge hit! Left the butter out and it looked better – less floating fat film and just as tasty. I made it with the celery this time and liked it even better. I doubled it again but it seemed like a lot of chicken to broth ratio. I think our chicken breasts were really big. No worries, just added another 2c broth, 1/3c Frank’s, 1/2c cream, and some garlic. So good.

    Reply
  7. AvatarDove says

    May 10, 2019 at 10:16 pm

    5 stars
    Awesome sauce! Made a double batch with frozen thighs, and we didn’t have celery so I used more onion. Celery would have made it. Only “complaint” is that a lot of fat was on the top. I’m not anti fat, I just don’t like an oily top. I think cutting out the butter may help. I’m going to try with half cheddar and half cream cheese next time just to play with it. This is going into rotation!

    Reply
  8. AvatarMichelle says

    May 9, 2019 at 11:58 am

    5 stars
    This has become one of my family’s all time fave. Once you’ve followed the recipe once, there’s a number of variations you can take it. Tonight I’m making a thicker (less broth) version over rice!

    Reply
  9. AvatarVal says

    January 28, 2019 at 8:39 pm

    5 stars
    Made this tonight and it was very good. Has anyone made it with boneless chicken thighs?

    Reply
  10. AvatarDawn says

    October 20, 2018 at 7:50 pm

    Absolutely the BEST buffalo chicken soup I’ve eaten. This is a keeper! I used chicken broth because I’m new to bone broth but I am going to try making bone broth in my IP. Thanks for a fabulous soup recipe!

    Reply
  11. AvatarBeth says

    June 10, 2018 at 11:34 am

    Hi. Made this soup last evening with a couple of changes. I don’t have a pressure cooker, so made this the typical way by sautéing the onions, garlic and celery in the butter. I added the chicken and then the broth and HVR seasoning. Removed the chicken after 20 min of simmering and shredded it with two forks. Placed back in pot with the heavy cream, Tabasco, a little more broth. And a very well drained (i mean, i let it drain in a small colander) a can of diced tomatoes. My can was seasoned with oregano and basil, Hunt’s brand i think. Then added the cheese. I realize tomatoes have their share of carbs, but per serving very minimal and the result was delicious and a tad more colorful. This soup was delicious! Thx for the recipe. Wish i could post my photo.

    Reply
  12. AvatarJennifer says

    April 6, 2018 at 12:36 pm

    Delicious! My husband requests this soup on a weekly basis. Thanks for the awesome recipe,

    Reply
  13. AvatarNS says

    April 4, 2018 at 9:44 pm

    That should say teaspoon, not tablespoon of xanthum gum….oops!

    Reply
  14. AvatarNS says

    April 4, 2018 at 9:42 pm

    Made this today, husband said please make this a regular on our keto diet. Was so good! I don’t think my Pressure Cooker Pro XL gets as hot as yours and my chicken breasts were HUGE, so I increased time to 16 minutes. Also, I was using frozen chicken bone broth muffin cubes for half the broth since I didn’t have enough thawed out. Added a diced and seeded jalapeno just because I had it. Used 1/4 T xanthum gum to thicken and topped with a dollap of blue cheese dressing and cilantro. Made 4 big servings for us and cannot wait to eat the leftovers! Thank you for such a quick, easy and fantastic recipe!

    Reply
  15. AvatarSuan says

    March 6, 2018 at 10:32 am

    Wondering if I can swap the heavy cream for full fat coconut milk? I have issues with dairy.

    Reply
  16. AvatarDM says

    February 27, 2018 at 11:44 pm

    This is amazing, I love it! I’ve made it twice in the last couple weeks, my roommates loved it. Please post nutrition info in the future so that we know how your wonderful recipes fit into a keto diet!

    Reply
  17. AvatarJody says

    February 25, 2018 at 9:13 am

    This soup is AMAZING! My hubby is sooooo picky and he actually LOVES this soup… he told all his coworkers about it! I feel like this is a HUGE win for me in the kitchen, so thank you!

    Reply
  18. AvatarAmanda says

    February 21, 2018 at 7:25 pm

    Is this really 2 serving only?!

    Reply
    • AvatarDM says

      February 27, 2018 at 11:45 pm

      I have definitely eaten it in more than two servings. Three people ate it for dinner and there were leftovers for at least one more serving.

      Reply
  19. AvatarTroy says

    January 31, 2018 at 8:39 pm

    Can it be frozen?

    Reply
    • AvatarHayley Ryczek says

      February 1, 2018 at 7:53 am

      sure!

      Reply
  20. AvatarAM. says

    January 31, 2018 at 11:32 am

    Followed this to a T with frozen chicken and chicken was raw as can be and the soup oily and runny.

    Reply
    • AvatarHayley Ryczek says

      January 31, 2018 at 12:18 pm

      AM. – I hate to say this, and sound so cliche, but if the recipe didn’t work for you (but has worked awesomely for thousands of people) perhaps you didn’t follow it to a T … I’m glad to help you trouble shoot, what multi-cooker did you use?

      Reply
  21. AvatarBillie Catlett says

    January 20, 2018 at 5:57 pm

    This soup was delicious! Thank you so much!

    Reply
  22. Avatarleah says

    January 14, 2018 at 7:38 pm

    I just got an Instant Pot for Christmas, and this was the first recipe I made. Delicious! I wouldn’t change a thing. The broth is amazing with great flavor. Thanks for the recipe!

    Reply
  23. AvatarPat Resende says

    January 13, 2018 at 8:47 pm

    I just made this – first time using my IP. I used high pressure for 12 minutes since my chicken breasts were frozen, and did a quick release when the time was up. Soup looked and smelled wonderful, but the chicken breasts were still raw. I just put it on for another 10 min. at high pressure, and we’ll see what happens.

    Reply
    • AvatarPat Resende says

      January 13, 2018 at 10:21 pm

      Okay, results are in. The soup was totally delicious! I didn’t change much – just used extra onion & garlic to suit our tastes. Cooked on high pressure for a total of 22 minutes. Chicken was moist and done and shredded beautifully. The flavor of the soup was amazing! Definitely a keeper.

      Reply
  24. AvatarNikki says

    January 10, 2018 at 2:27 pm

    This was the first recipe I made using the instant pot and it came out great! Will definitely make again. Thank you!

    Reply
  25. AvatarAshley says

    January 4, 2018 at 7:57 pm

    I just made this for the first time. I couldn’t believe my kids were saying, “What is that delicious smell?” They just aren’t that adventuresome when it come to their taste buds. But it tasted as good as it smelled. Thank you for the recipe. I have one question. Can you tell me how to thicken it a little?

    Reply
    • AvatarHayley Ryczek says

      January 5, 2018 at 7:07 am

      Prettt much all thickeners will add additional carbs. I would suggest potato starch, just mix 1T in water ten addd to soup, simmer to thicken

      Reply
  26. AvatarLouise says

    January 1, 2018 at 5:05 pm

    I’m wondering if anyone is avoiding dairy and may have tried coconut milk instead of heavy cream?

    Reply
    • AvatarHayley Ryczek says

      January 1, 2018 at 9:02 pm

      I’d try canned full fat coconut milk

      Reply
      • AvatarKate Deriso says

        January 7, 2018 at 12:38 pm

        I am so glad to see this! I was wondering if it would still be good with coconut milk as I don’t do very well with dairy. It would definitely have to be the full fat too!

        Reply
        • AvatarHayley Ryczek says

          January 7, 2018 at 1:04 pm

          Yes – I recommend canned full fat coconut milk!

          Reply
          • AvatarSuan says

            March 6, 2018 at 10:32 am

            Just asked the same question! Now i have my answer 🙂

  27. AvatarRita says

    January 1, 2018 at 7:43 am

    How long would you do this in a slow cooker? I don’t have a pressure cooker 🙁

    Reply
    • AvatarHayley Ryczek says

      January 1, 2018 at 9:01 pm

      Probably 4-6 hours on low

      Reply
      • AvatarLaurie says

        January 3, 2018 at 2:33 pm

        I was just going to ask this, thank you!!

        Reply
  28. AvatarAnthony says

    December 22, 2017 at 1:27 pm

    I’m eating this right now, and it is my new favorite soup. Other than chopping the garlic, making this soup is a breeze. I made it in my 3 qt Instant Pot following the recipe exactly. Thank you for sharing this recipe!

    Reply
  29. AvatarChandra Broughton says

    December 17, 2017 at 9:27 am

    Can’t wait to try this. I do have a question on the chicken breast – approximately what is the weight? 2 chicken breasts can vary in weight so much that it could mean 8 ounces or 2 lbs! I just want to make sure I get the right ratio between chicken and the other ingredients. Thank you!

    Reply
    • AvatarHayley Ryczek says

      December 17, 2017 at 9:43 am

      Chandra – honestly use your best judgment, cooking it’s always an exact science. Just grab some average sized breasts and go with it.

      Reply
  30. AvatarSJ2008 says

    December 5, 2017 at 5:04 pm

    I have the Instant Pot…just wondering if when you say Cooke under pressure for 10 min, is that on the manual setting? Thanks in advance!! ?

    Reply
    • AvatarHayley Ryczek says

      December 5, 2017 at 8:43 pm

      Yep! Manual setting, 10 minutes.

      Reply
  31. AvatarMoInCt says

    November 19, 2017 at 3:32 pm

    I added about a half cup of bleu cheese…delicious!
    Thank you! I will be making this again!

    Reply
  32. AvatarTara says

    November 6, 2017 at 9:19 pm

    This was amazing! Added bell pepper and cauliflower to get some more veggies.

    Reply
  33. AvatarHeidi says

    November 3, 2017 at 9:01 am

    Hi I just bought a instant pot and will be using it for the 1st time to make your soup can you please tell me what depression means and what to do thanks

    Reply
    • AvatarHayley Ryczek says

      November 3, 2017 at 9:06 am

      If you refer to your instant pot manual, it will give you all the details about depressurization. Pressure cooking relies on building PRESSURE to cook, at the end of cooking you have 2 options to allow the pressure to slowly release naturally OR to quick depressurize by carefully turning the venting valve on top.

      Reply
  34. AvatarJoel says

    August 27, 2017 at 10:25 pm

    Hi Hayley,

    Thanks for another great recipe! Any idea what the macronutrient breakdown would be for this dish?

    Reply
    • AvatarHayley Ryczek says

      August 28, 2017 at 6:45 pm

      I use cronometer if I am tracking marcos.

      Reply
  35. AvatarSandi says

    August 5, 2017 at 8:20 pm

    I added a little avocado to mine. Love this

    Reply
  36. AvatarMichelle Lewis says

    March 12, 2017 at 10:24 pm

    Made this tonight to be able to eat it a work this week. Love the flavor, just wondering if I missed something to thicken it up? I know it’s a soup but I was expecting it to be a bit thicker. I love that you use good ingredients in your recipes, I did use my own home made bone broth. Thanks for putting great recipes out for me to try, keeps my on the right path…

    Reply
    • AvatarHayley Ryczek says

      March 13, 2017 at 10:26 am

      Since its a low-carb soup I avoid thickeners – but if you need a thicker soup feel free to add 1-2 tablespoons of potato starch (resistant starch and won’t spike your blood sugar as badly)

      Reply
  37. AvatarJennifer says

    February 20, 2017 at 2:38 pm

    Is 2 servings accurate?? When I run the calories it comes out to over 1200 calories per serving. Judging by the quantity of ingredients it’s more than 2 servings! can you clarify for me? This sounds amazing and I really want to try it!

    Reply
    • AvatarHayley Ryczek says

      February 20, 2017 at 6:05 pm

      serving sizes are extremely personal – you are welcome to divide my recipe into however many servings you desire.

      Reply
      • AvatarJennifer says

        February 23, 2017 at 12:22 pm

        I made this the other day and everyone LOVED it! Ended up with 9 1 cup servings, which was perfect. I swapped greek yogurt for the heavy cream to better follow my nutritionist’s guidelines (I’m on a high protein, low carb, low fat diet). Loved how much protein was in this (ended up with 37 gams per serving!) I’m going to add some more vegetables to it next time. This might be my favorite soup! Plus it was SO EASY, and SO FAST. Thank you, thank you!

        In case anyone else is wondering, with my greek yogurt swap, I ended up with approximately 300 calories per 1 cup serving. 2 grams of carbs, and 15.5 grams of fat. Sodium was a tad high at 780mg because of the hot sauce (used Frank’s red hot original) and the ranch dressing seasoning.

        Reply
        • AvatarCAROL PAUL says

          April 6, 2017 at 9:52 am

          Mine is in the pressure cooker now! I don’t tolerate heavy cream very well and I don’t have any plain yogurt. Guess milk will have to do for today!!

          Reply
          • AvatarHayley Ryczek says

            April 6, 2017 at 12:00 pm

            I’m confused as to why you don’t tolerate cream but can tolerate milk? typically it’s the other way around…

  38. AvatarShelley Calhoun says

    February 16, 2017 at 11:44 am

    Hi – just found your site and this recipe. I just started Adkins this week. Any clue how many carbs in a serving of this soup?

    Reply
    • AvatarHayley Ryczek says

      February 16, 2017 at 1:21 pm

      If you’re tracking macros and calories, I recommend THIS app/website

      Reply
  39. AvatarDonna says

    January 15, 2017 at 5:18 pm

    Can I use chicken stock instead of bone broth?

    Reply
    • AvatarHayley Ryczek says

      January 15, 2017 at 5:35 pm

      I recommend using bone broth for it’s health benefits – homemade chicken stock is fine as well.

      Reply
  40. AvatarSky says

    January 8, 2017 at 6:41 pm

    Well this looks great! High Fat Low carb is how I eat, being diabetic. I’m buying a pressure cooker tomorrow. I never cut fat ~ 50 carbs daily. My labs are perfect!

    Thank you!!

    Reply
  41. AvatarCary Cohran says

    January 6, 2017 at 7:35 pm

    This is amazing!!! Thank you! I make it just like your recipe and would not change a thing! Thank you for sharing.

    Reply
  42. AvatarDiane says

    January 1, 2017 at 12:04 am

    This was SO good! I usually have to tweak recipes, but not this one. The flavor was very good. I did however leave out the butter and used low fat cheese. I forgot the butter and I only had low fat cheese, so I didn’t set out to do that but that’s how it ended up. I also used about half the cheese and cream, it just didn’t need it! It was great!
    I do actually follow low carb, lower fat diet. I searched for a low carb pressure cooker soup and found this. Not everyone looking at low carb recipes online follows ketogenic diets.

    Reply
  43. AvatarDonna says

    December 2, 2016 at 4:01 pm

    This is really only 2 servings??? I doubled and got biiiiiiig bowls. I had to put it in 5 container. I follow keto and love all the fat too!! Yummmm. This soup is delicious by the way.

    Reply
  44. AvatarMrs.Burella says

    October 9, 2016 at 10:28 pm

    I put this on this week’s menu plan. Why don’t you make bone broth in the pressure cooker?

    Reply
    • AvatarHayley Ryczek says

      October 10, 2016 at 7:17 am

      I do make bone broth in my pressure cooker, probably an average of 2x a week, it’s an integral part of our healthy way of eating.

      Reply
      • AvatarMaggie says

        January 17, 2018 at 2:42 pm

        Would you share recipe for bone broth in pressure cooker please?

        Reply
        • AvatarHayley Ryczek says

          January 18, 2018 at 9:30 am

          My Bone Broth Recipe is HERE

          Reply
  45. AvatarLaurie Kagan says

    October 9, 2016 at 8:21 pm

    Hayley, this recipe sounds AMAZING. I am about to make it. I request that you post nutritional information along with the recipe. Also, I’d love to read more about the dietary fat issue. Have you blogged about that?.

    Reply
    • AvatarHayley Ryczek says

      October 10, 2016 at 7:20 am

      Hey Laurie – I don’t post nutritional info on my blog posts but you are welcome to calculate it yourself, I’ve heard myfitnesspal is good and you can add complete recipes. I have blogged about fat, click HERE, HERE, HERE, and HERE

      Reply
  46. AvatarAnthony says

    September 29, 2016 at 1:01 pm

    Great receipe, tastes amazing!! But, I need to help… I’m trying to make about 2 lbs of this. I can double the receipe.. easy. Now, how about the cooking time, though. And if my chicken is frozen… thank you very much

    Reply
    • AvatarHayley Ryczek says

      September 29, 2016 at 1:14 pm

      The fab thing about pressure cooking is that you don’t have to adjust cooking times when you double recipes, it remains the same!

      Reply
      • AvatarMaggie says

        January 17, 2018 at 2:44 pm

        Does cooking times or how many ingredients change anything? I just ordered a 8qt

        Reply
        • AvatarHayley Ryczek says

          January 18, 2018 at 9:31 am

          I’m not sure that I understand your question, can you be more specific? The recipe remains the same for the 6 or 8 quart cooker.

          Reply
          • AvatarPatti Correa says

            January 31, 2019 at 5:06 pm

            Hayley,
            I have an 8quart, and going that a lot of recipes that I found on Pinterest were ‘burn’ing. Come to find out that the amount of liquid that you would use in a 6 qt. is not enough to use in an 8qt. I have increased my liquid (broth or water) by at least a half cup. I’m going to try this tonight using your amounts just doubled for my hungry family. I’ll come back and let you know how it turns out.

  47. AvatarMeredith says

    September 13, 2016 at 11:35 am

    Is this soup very spicy? Seems like a lot of hot sauce, so I’m thinking it’s probably not ok for my two year old? If so, is there something I could replace it with or use less hot sauce?

    Reply
    • AvatarHayley Ryczek says

      September 13, 2016 at 2:51 pm

      use less hot sauce. Add it just to taste.

      Reply
      • AvatarKat says

        January 26, 2017 at 4:48 pm

        What hot sauce did you use? I’m fond of Tabasco – and hot spicy food – but that much Tabasco seems like a lot

        Reply
        • AvatarHayley Ryczek says

          January 26, 2017 at 6:55 pm

          Red Hot is milder than Tobasco, start there <3

          Reply
  48. AvatarShannon says

    September 11, 2016 at 2:37 pm

    What ranch mix did you use? A pre packed or did you make your own? Since you have commented about whole, real foods, I’m wondering if you have a simple recipe?

    Reply
    • AvatarHayley Ryczek says

      September 11, 2016 at 3:49 pm

      Just CLICK on the Ranch Dressing, it links directly to my post. You’ll find the same to be true for all of my recipes. there’s tons of links included.

      Reply
  49. AvatarShasta says

    May 23, 2016 at 2:36 pm

    Thanks for this great recipe, Hayley! (I’m bouncing over from the Gnowfglins blog.) I’m investigating multi cookers right now — pretty sure it would be wisest for us to go with an 8 quart. Looks like you use a GoWise? I’m trying to decide between that and the new 8 qt Instant Pot. Is there any particular reason why you went with the GoWise over the Instant Pot? How are you liking it? 🙂

    Reply
    • AvatarHayley Ryczek says

      May 23, 2016 at 2:40 pm

      Initially I was interested in the GoWise because it was the only 8quart model… but I felt left out and bought both the instant pot and the go wise in the 6 quart and tested them head to head.. the go wise cooked roughly 10% faster when accounting for preheat/depressurize AND the go wise were less expensive. I returned the instant pot and never looked back.

      Reply
      • AvatarSue says

        October 27, 2017 at 9:40 am

        Thank you so much for this recipe. Not trying to sound stupid. But is this recipe for the Instant Pot? And also, if I would like to increase the serving size to serve six can you please tell me how much I have to increase the ingredient list by Because I know some recipes if you were increasing them you just increased by half etc. but not sure with this one.

        Thank you so much for your time and thank you for your recipes !

        Reply
        • AvatarHayley Ryczek says

          October 27, 2017 at 2:46 pm

          Yes this is a pressure cooker recipe and the instant pot is a pressure cooker. The serving size depends on how large/small of a serving you’d like. For 6 servings, I’d double the recipe but keep the cooking time the same.

          Reply
          • AvatarCourtney says

            January 14, 2019 at 3:02 pm

            Thanks Hayley! I was hoping someone was going to ask about doubling – thanks for answering about cooking time!

    • AvatarHayley Ryczek says

      May 23, 2016 at 2:41 pm

      The instant pot is $40-50 MORE than the GoWise cooker.

      Reply
      • AvatarShasta says

        May 23, 2016 at 2:59 pm

        Yes, that extra savings certainly does help! How fascinating that you put them to a head-to-head test! I wonder if the GoWise reaches a higher pressure level to achieve that faster cooking time? The only real difference I’ve run across (in the specs) is that the GoWise pot uses 18/12 stainless (higher nickel content) and the Instant Pot uses 18/8. But I’ve read that stainless marked as 18/8 can range from 18/8 to 18/12 anyway, so that difference might not really be very meaningful in the final analysis.

        Thanks so much for your insight! 🙂

        Reply
  50. AvatarTracy says

    May 17, 2016 at 10:55 am

    This is yummy without the cream & cheese, too, and MUCH less fat. I also use beef broth for a contrast of flavor & buy marinated fajita chicken from the butcher. So yummy.

    Reply
    • AvatarHayley Ryczek says

      May 17, 2016 at 12:20 pm

      Tracy – why would you want to reduce the fat? High quality fats are essential and healthy, there is NO REASON to reduce the fat in this dish from a real food, healthy eating standpoint. I also encourage you to make sure that there are no MSGs in the seasonings your butcher uses and that the chicken you eat is indeed local/pasture raised.

      Reply
      • AvatarKevin says

        August 14, 2016 at 5:43 pm

        If someone is trying to reduce body fat, reducing dietary fat is the best way to do it when eating low carb. Energy(calories) still matter.

        Reply
        • AvatarHayley Ryczek says

          August 14, 2016 at 5:46 pm

          Kevin, if that works for you, great! However, research proves otherwise.

          Reply
          • AvatarGina says

            August 14, 2016 at 8:47 pm

            Well I, for one, appreciate your recipe as is since I’m following a keto lifestyle. Fat is good! Thanks for the delicious soup. Going to try it this week.

          • AvatarHayley Ryczek says

            August 14, 2016 at 9:20 pm

            Thanks Gina!!!

          • AvatarTracy VDM says

            February 27, 2017 at 2:12 pm

            I totally agree! I eat LOTS of good fat and am the thinnest I have been in a long time! Keto for the win! 🙂

          • AvatarTiffany says

            January 19, 2018 at 7:50 pm

            AMEN!!!!

          • AvatarDinah says

            February 7, 2018 at 3:19 pm

            Tat is true…. eating fat does not make fat. With that being said… it’s still calories in vs calories out.

          • AvatarHayley Ryczek says

            February 7, 2018 at 4:14 pm

            Dinah – I encourage you to do some research on the reality of CICO – I suggest starting with THIS LINK. I could only wish weight management was that simplistic, but it is not.

        • AvatarRod says

          November 29, 2017 at 3:31 pm

          I did low carb and lost 50 pounds and I ate all the fat I wanted!

          Reply
      • AvatarTim says

        September 24, 2016 at 4:16 pm

        Well said!

        Reply
    • AvatarMmechair says

      September 25, 2017 at 11:14 am

      I’m going to try that! How about Ff yoghurt?

      Reply
      • AvatarHayley Ryczek says

        September 25, 2017 at 11:32 am

        full fat?

        Reply
        • Avatarmaggie says

          October 14, 2017 at 4:53 pm

          I am confused, I don’t see cream cheese in the recipe, am I missing something ? I don’t care about the fat, I just want to not make it wrong and waste ingredients.

          Reply
          • AvatarHayley Ryczek says

            October 14, 2017 at 8:34 pm

            Hey Maggie – I’m not sure where the confusion is coming from.. There is no cream cheese in the ingredients nor in the instructions. The recipe calls for Cream and Cheese.

  51. AvatarDonna J Miller says

    May 2, 2016 at 8:36 pm

    Please make your recipes so that they can be pined.

    Reply
    • AvatarHayley Ryczek says

      May 3, 2016 at 9:15 am

      Every post/recipe on my blog is pinterest friendly. Just put your mouse pointer on the photo and the “pin it” button shows up.

      Reply
      • AvatarPat Resende says

        January 13, 2018 at 8:43 pm

        Actually, that doesn’t work on an iPad. I just copied the URL into the paste buffer and added the link to Pinterest that way.

        Reply

Primary Sidebar

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
My No-Bake Key Lime Pie in a Jar is like an explos My No-Bake Key Lime Pie in a Jar is like an explosion of SPRING in your mouth! All the Key Lime Flavor you crave but none of the hassle. 
This Sugar-Free Key Lime Pie is keto-friendly with only 5g net carbs per serving. 

Another thing that’s even better is that this recipe is also grain-free and gluten-free because I used Blue Diamond® Almond Flour!

Link in profile for the full recipe or —> https://healthstartsinthekitchen.com/keto-no-bake-key-lime-pie-in-a-jar/

Tag a friend who would LOVE this recipe!!!

#keto #glutenfree #grainfree #sugarfree @foodlion @bluediamond
Morel season is just getting started and we’re s Morel season is just getting started and we’re spending the day out in the woods foraging.

What’s your favorite way to eat Morel Mushrooms? Never tried them?

#foraging #morel #morelmushrooms
#AD -- Do you have expried or no longer needed med #AD -- Do you have expried or no longer needed medications in your medicine cabinet? 

Spring is the perfect time to do some deep cleaning and purge your home of things you no longer need. When tackling your medicine cabinet, it’s imperative that you handle unwanted or no longer needed medications, properly. 

Maybe you’ve made serious progress in your healthy living journey and no longer need all your medications, or you have a few bottles that you have been pushing around your medicine cabinet that are no longer taken or even expired. No matter what the reason, if you are not taking the medication, it needs to go! 

Figuring out how to dispose of drugs can be challenging. You can't just throw them away or flush them down the drain! 

Learn the SAFEST way to dispose of medications in my NEW BLOG POST! 

And join in the LifeInCheck™ Consumer Drug Take-Back Program, too! 

https://healthstartsinthekitchen.com/%E2%80%8Bthe-safest-way-to-dispose-of-medications/

 #TakeBackDay2021 @lifeincheckcdtb
#AD -- Spring has SPRUNG! And I'm totally here for #AD -- Spring has SPRUNG! And I'm totally here for it, especially spending lazy warm afternoons relaxing outside the porch with a refreshing cold drink. But this year I'm doing things differently, instead of a cocktail I'm sticking with refreshing & hydrating mocktails, and I'm currently loving Bigelow® Botanicals Cold Water Infusion!

A new way to love your water, infused with fruity-herbal flavors, no-caffeine, and zero calories, I know my afternoon drink won't sabotage my healthy lifestyle! 

No need to cut up fresh fruits, all the work is done for you. Just pick up a couple of boxes of Bigelow® Botanicals Cold Water Infusion at your local @gianteagle and steep 1 tea bag in 12 ounces of water for 8+ minutes and Voila! You've got a delicious way to relax!

@bigelowtea is the right choice, the only choice.

Check out my stories for more!

#BigelowBotanicals #teaproudly
My Grain Free French Bread will satisfy all your c My Grain Free French Bread will satisfy all your cravings with out the gluten or grains. With the perfect crunchy crust, just begging for a smear of butter or made into a sandwich. Paleo, gluten-free and vegetarian friendly!

https://healthstartsinthekitchen.com/grain-free-french-bread/

#paleo #glutenfree #grainfree #frenchbread #healthyeating #recipes #easterrecipes
#AD -- Taking your daily dose of Apple Cider Vineg #AD -- Taking your daily dose of Apple Cider Vinegar has never been easier with Bragg Apple Cider Vinegar Refreshers! 

@bragg  Apple Cider Vinegar Refresher ready-to-drink beverages are packed with meticulously selected fruit juices, teas, and spices, along with 2 tbsp of the BEST raw, unfiltered raw apple cider vinegar in every bottle for a nutritious, drink-every-last-drop delicious twist to your Daily Dose of Wellness!

Founded in 1912 by renowned health advocate and pioneer, Paul Bragg, Bragg Live Food Products is the oldest independent natural food company in the United States. With a mission to encourage a vibrant, healthy lifestyle, Bragg products provide a dose of wellness wisdom that customers have come to depend on for over a century. Beyond their famous Apple Cider Vinegar, Bragg’s product family consists of a wide range of offerings including apple cider vinegar shots, olive oil, seasonings, salad dressings, beverages, and more!

Bragg Products have been a staple in our house for nearly 20 years! Do you love Bragg products too? Have you tried their Refreshers? 

https://healthstartsinthekitchen.com/national-nutrition-month-with-babbleboxx/

#BBxxNutritionHacks #bragg #applecidervinegar #healthyliving #healthyfood #wellness
Who else loves to relax with a delicious cup of te Who else loves to relax with a delicious cup of tea?? #ad 

I'm so excited to share with you one of my favorite tea brands; @prospera_tea 

Tea lovers rejoice! Learn the 5 Reasons to try Prospertea Botanical wellness blends that taste incredible and can support your health from the inside out! 

LINK IN PROFILE OR --> https://healthstartsinthekitchen.com/5-reasons-to-drink-prosperatea-tea/

Reduce anxiety with Prosperatea! CODE: HAYLEY15 will get you 15% of

Copyright © 2021 · Thyme Theme by Restored 316