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
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
Lock the lid. Turn the pressure cooker on high for 13 mins
Then let it sit for 5 mins and quick release
Remove the chicken breasts and take two forks and shred it
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