1cupFranks RedHot Hot sauce, or buffalo sauce of choice
1,4 oz.Can, diced green chilis with juice
32oz.Chicken stock, or vegetable broth
18 oz.Boneless, skinless chicken breast
8oz.Cream cheese, softened
Avocado, cilantro, green onions, and cheese for garnish
Instructions
In the base of the instant pot combine the onion, garlic, seasonings, chicken, buffalo sauce, green chiles, and chicken stock. Stir to combine. Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 14-16 minutes, and start. Once the timer has expired allow the pressure to release naturally.
After 14-16 minutes the chicken should be cooked through. Remove chicken from the pot, shred, and return to the pot. Add in the cream cheese and stir until melted.
Adjust spice level as needed. Serve immediately with warm bread or tortilla chips, garnish with fresh cilantro, avocado, green onions, and shredded cheese.
This soup will keep in an airtight container in the fridge for 3-4 days.
Notes
*Any hot sauce or buffalo sauce can be used for this recipe. *Add in heavy cream or milk for an extra creamy soup