(Total Time: 35 MINS| Serves: 4)
2 (6-0unce) grass-fed boneless, skinless chicken thighs
½ cup chopped celery
¼ cup chopped yellow onion
1 minced garlic clove
¼ cup hot sauce
2 tbsp. butter
3 cups homemade chicken broth
2 cups shredded cheddar cheese
1 cup heavy cream
In the pot of Instant Pot, add all ingredients except cheese and cream and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 15 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and with a slotted spoon, transfer chicken thighs into a bowl.
Stir in cheddar and cream cheese.
With 2 forks, shred chicken thighs and then return to the pot.
Per Serving (Calories 580|Total Fat 43g| Net Carbs 0.95g| Protein 43.3g| Fiber 0.4g)