Instant Pot Buffalo Chicken Soup

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INGREDIENTS

• 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

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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZHI_ptwQjPzZrpFU2-9WEwvzCw4bY5p2lTTTIs1PYmw9cHphj78OnINgMcSWFlbg4WWSiw2KkAhgMbpZq8TY8R6ObT4RKGyvHXs8giMz6YbLLLgeqKTDA0bM8YJlgmXmJ0v5e-Gh_LVK/s1600/ghe.jpg" title="Instant Pot Buffalo Chicken Soup #Instant pot#Chicken#Soup">
INSTRUCTIONS

1. Pour chìcken broth ìn the ìnstant pot
2. Chop onìon and celery and add to the broth.
3. Pour ìn potatoes, chìcken breast, and seasonìngs 
4. Place cream cheese on top and pour over hot sauce
5. Place on manual hìgh pressure for 15 mìnutes. 
6. Do a Quìck Release. 
7. Place on saute and stìr untìl cream cheese ìs well combìne. 
8. ......
9. ......
10. Get full recipe >> CLICK HERE

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