Buffalo Chicken Stew

(Total Time: 40 MIN| Serves: 4)


4 chicken breasts, cubed

2 cups chicken broth

½ cup cream

½ cup keto hot sauce

2 diced carrots

4 stalks of celery

1 minced onion

2oz cream cheese

4 tbsp. butter

salt and pepper


Put 2 tbsp. of butter in your Instant Pot.
Add the carrot, celery, and onion and soften 5 min.
Add the chicken and remaining butter and brown the chicken all over.
Add the broth and sauce.
Seal and cook on Stew 10 minutes.
Depressurize naturally.
Add the remaining ingredients, mix well, and serve.

Per Serving (Calories 563 | Total Fats 32.5g | Net Carbs: 3g | Protein 57g |Fiber: 1g)