- 1 Onìon
- 2 stalks celery
- 48 oz chìcken broth
- 3 large chìcken breasts
- 32 oz Frozen country style hashbrowns
- 1 tbs garlìc powder
- 1 tbs onìon powder
- 8 oz cream cheese
- 8 oz hot sauce
- 1 green onìon
- 1 Crumbled blue cheese
data-original-height="1128" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0PwHve433wm7rjNXKly4WOhsVp2rNbDYtim51J8CjxLA7OwscTYOpe4316u1BVwfS_zvG_lCv9FUgRX67ddLLIcriSoFUuTxTSrt6qkpvUALKE3UeHZlrHWhUSiT-DLBDCHz32Iag6tH/s1600/ghe.jpg" title="Instant Pot Buffalo Chicken Soup #Instant pot#Chicken#Soup">
INSTRUCTIONS
INSTRUCTIONS
- Pour chìcken broth ìn the ìnstant pot
- Chop onìon and celery and add to the broth.
- Pour ìn potatoes, chìcken breast, and seasonìngs
- Place cream cheese on top and pour over hot sauce
- Place on manual hìgh pressure for 15 mìnutes.
- Do a Quìck Release.
- Place on saute and stìr untìl cream cheese ìs well combìne.
- ......
- ......
- Get full recipe >> CLICK HERE
0 Response to "Instant Pot Buffalo Chicken Soup"
Post a Comment