Instant Pot Buffalo Chicken Chowder

Instant Pot Buffalo Chicken Chowder

Servings: 4 servings


  • 2 tbsp avocado oil
  • 1 white onion chopped
  • 1 1/2 lb chicken breast
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 1/2 cups diced yukon gold potatoes
  • 5 cups organic bone broth
  • 3/4 cup buffalo hot sauce
  • 2/3 cup full fat canned coconut milk
  • 1/4 cup fresh cilantro


  • Add oil to the Instant Pot and set to saute. Add onion and saute for 2-3 minutes.
  • Place chicken in the IP first then add the celery, carrot, potato, chicken stock and buffalo sauce on top of the chicken.
  • Secure the lid with the steam vent in the sealed position. Select manual, and cook on high pressure for 12 minutes.
  • Use a quick release and remove the lid.
  • Add coconut milk and stir. Top with fresh cilantro and serve hot.

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