Instant Pot Buffalo Chicken Soup (Keto, Primal, Low Carb)
Instant Pot Buffalo Chicken Soup is equally at home serving friends or your own family for an easy meal! Keto, Primal and Low Carb means super satisfying, great fat and great flavors!
Servings 6 servings (or up to 8 servings if served over rice)
Calories 477kcal
Cost $20
Equipment
Ingredients
- 3-3-1/2 pounds chicken thighs boneless, skinless
- 7 ounces cheddar cheese (aboout 2 cups grated)
- 2 cups water
- 1-1/2 cups heavy cream preferably raw or not ultra-pasteurized
- 1 head cauliflower
- 3 Tablespoons hot sauce (organic, I really like Organic Harvest Foods' red Jalapeño Pepper Sauce; see link below.)
- 1 Tablespoon sea salt
- 1-1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried or dried parsley
- green onions fresh, optional, chopped
- cilantro fresh, optional, chopped
Instructions
- Layer the following ingredients into your Instant Pot insert in this order: water, chicken thighs, sea salt, hot sauce, onion powder, garlic powder, dried oregano. Then place the head of cauliflower on top of all.
- Seal lid, making sure rubber ring is in place. Close steam vent. Press "Chicken" button and "-" button to reduce cooking time to 10 minutes.
- When cooking time has elapsed, do a quick pressure release by first pressing the "Cancel" button. Then place a dish towel over the steam vent and open it. Take off lid.
- Remove cauliflower and chicken thighs with slotted spoons. Set them on two large plates to cool slightly. Also remove 2 cups meat stock (the water that's now flavorful and nutrient-dense) to cool slightly.
- Cut cheese into about 1-inch cubes. Add cheese and cream to blender. Add cauliflower. Top with slightly cooled broth. Purée 15 seconds on low speed and 15 seconds on medium speed.
- Meanwhile chop cooling chicken into bite-size pieces, about six pieces per thigh. (Do not shred chicken.)
- Return chicken and purée from blender to Instant Pot insert. Press "Sauté" button and "Adjust" the temperature to "Low" (see Recipe Notes below for more on how to adjust, if needed). Stir until soup comes back to temperature. Do not allow to simmer. Serve soup topped with optional green onions and cilantro.
- Serving variations: If you want your soup chunkier, roast another head of cauliflower to add to the soup at the end. (Simply chop cauliflower into bite-size pieces, toss with 3 Tablespoons fat and 1/2 teaspoon sea salt in baking dish, and bake at 400 degrees for 20 minutes.) Stir into soup or ladle soup over roasted cauliflower in each dish. Other options: Serve soup over rice or cauliflower rice.
Notes
Nutrition
Serving: 1serving | Calories: 477kcal | Carbohydrates: 6g | Protein: 29g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 173mg | Sodium: 1668mg | Potassium: 581mg | Fiber: 2g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 51.1mg | Calcium: 289mg | Iron: 1.5mg