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.
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.
*I use Yukon gold potatoes cut into small pieces (less than half inch). You can also use russet potatoes