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Low-Carb {Pressure Cooker} Buffalo Chicken Soup
Servings:
2
servings
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
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.