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IP SPICY KETO BUFFALO CHICKEN SOUP

Ingredients

• 3/4 cups Frank’s buffalo sauce
• 4–6 chicken breasts (option to use frozen chicken or rotisserie chicken)
• 1 tablespoon olive oil
• 3/4 cups carrots (roughly sliced)
• 2 cups celery (roughly chopped)
• 2 frozen cauliflower florets
• 1 small onion (thinly sliced)
• 3 cups chicken broth
• 1/2 cup heavy cream or coconut cream
• 3/4 teaspoons sea salt
• 1/4 teaspoon black pepper

Directions

Add oil to coat the bottom of the Instant Pot.
Press SAUTE function + 5 minutes.
Add in onion, celery, and carrots, saute for 2-3 minutes.
Select cancel then press MANUAL +15 minutes (+25 if using frozen chicken).
Add chicken breasts and frozen cauliflower florets, chicken broth, salt, pepper, and buffalo sauce.
Close lid and seal valve.
When the timer goes off, carefully release pressure and remove the lid.
Stir in heavy cream/coconut cream.
Serve and top with crumbled blue cheese and extra sliced celery if desired.