Low-Carb {Pressure Cooker} Buffalo Chicken Soup

I 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.

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!

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!

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