Instant Pot Creamy Buffalo Chicken Chowder (Dairy-Free)
Less than 10 minutes of prep time is all you need to get this Buffalo Chicken Chowder on the dinner table! Set it and forget it with the Instant Pot or Slow Cooker.
Servings: 6
Ingredients
- 1.5 lbs chicken breast
- 1 white or yellow onion chopped
- 1 cup diced celery
- 1 cup diced carrots
- 1.5 cups diced potatoes*
- 5 cups chicken broth
- 3/4 cup buffalo hot sauce I use Frank's
- 2/3 cup full fat canned coconut milk or half and half
- 1/4 cup cilantro for garnish optional
Instructions
For the Slow Cooker:
- Place chicken breast at the bottom of the slow cooker. Top with onion, celery, carrots, potatoes, chicken broth, and buffalo sauce.
- Cook on low for 4 hours (up to 6 hours, may depend on potatoes for slow cooker).
- Remove lid and stir in coconut milk (or half and half). Serve with cilantro for garnish.
For the Instant Pot:
- Set your instant Pot to saute. Add a bit of oil to coat the bottom of the pot. Now add in onion and saute for 2-3 minutes. Select cancel.
- Place chicken, celery, carrots, potatoes, chicken broth, and buffalo sauce on top of the chicken. Now add chicken broth. Secure the lid.
- Select the manual function on your IP, and cook on high pressure for 12 minutes. Use a quick release (place a kitchen towel over the valve to prevent a mess). Once steam is completely released, remove lid.
- Add coconut milk or half and half. Top with fresh cilantro and serve!
Notes
*I use Yukon gold potatoes cut into small pieces (less than half inch). You can also use russet potatoes
Nutrition
Calories: 253kcal | Carbohydrates: 16g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1804mg | Potassium: 1019mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3674IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 2mg