Buffalo Chicken Soup

Ingredients

  • 2 chicken breasts
  • 4 cups chicken bone broth
  • 6-7 gold potatoes chopped
  • 1 bell pepper diced
  • 1/2 onion diced
  • 15 ounce can coconut milk chilled in the fridge
  • 3/4 cup organic hot sauce
  • 2 tbsp ghee or butter
  • 1 tsp garlic
  • 1/2 tsp salt
  • 1// tsp black pepper

Preparation

  1. Turn the pressure cooker to sauté mode, add a little oil then add the potatoes, onions, and peppers, sauté for 5 mins. Then add everything else in

  2. Lock the lid. Turn the pressure cooker on high for 13 mins

  3. Then let it sit for 5 mins and quick release

  4. Remove the chicken breasts and take two forks and shred it

  5. Add it back to the soup. You can blend it with an immersion blender but I almost cut my finger off in mine today so I left the chicken thicker

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