I don't remember where I got this recipe, but it is simple and warming on a cold evening. I've whipped it up for lunch on the weekends and also for dinner after work. I really like the spicy flavor.
Ingredients:
1 Tbsp. olive oil
1.5 pounds boneless, skinless chicken breast, diced
1 white onion, diced
2 cup celery, diced
2 cup carrots, diced
1.5 cups diced potatoes (1/2" pieces, yukon gold potatoes are a good choice, but russets work, too)
48 oz. box chicken broth
3/4 cup Buffalo hot sauce (I used Franks, the regular version is Whole30 compliant)
2/3 cup full fat canned coconut milk or half and half
1/4 cup cilantro for garnish, optional but adds color
1. Turn on the saute function of your IP. When HOT, add the olive oil, then the onion and saute for 2-3 minutes. Select cancel to turn off the saute function.
2. Place your chicken, celery, carrots, potatoes, broth, and sauce on top of the onions. Secure the lid and make sure the vent is in the Sealing position.
3. Select the manual functions and cook on high pressure for 12 minutes. Use the QR quick release method and use a kitchen towel to put over the valve in case you have broth come out the vent. When the steam is completely release and button has dropped, remove the lid.
4. Stir in the coconut milk or half and half. Serve in bowls topped with optional cilantro garnish.
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