Buffalo Chicken Stew

(TotalTime: 20 MIN| Serves: 4)

Ingredients:

2 cups grated Cheddar Cheese

1 ½ cups Chicken Stock

1 tbsp. Ranch Dressing Mix

¼ cup diced Onion

1 cup Heavy Cream

1/3 cup Red Hot Sauce

2 Chicken Breasts

2 tbsp. Butter

1 tsp minced Garlic

½ cup diced Celery

Directions:

  1. Place all of the ingredients, except the cheese and heavy cream, in your Instant Pot.
  2. Stir to combine and lock the lid.
  3. Cook on MANUAL for 15 minutes.
  4. Let the pressure drop naturally.
  5. Stir in the cheese and cream before serving.
  6. Enjoy!

Per Serving (Calories 528| Total Fats 41g | Net Carbs 3.9 g | Protein 33g |Fiber: 0.2g)