Cheesy Buffalo Chicken.

Ready in about: 37 min | Servings: 4)


Ingredients:



4 chicken breasts, boneless and skinless

2 large white onions, finely chopped

4 oz. cream cheese; cubed in small pieces

3 cups chicken broth

½ cup crumbled Blue cheese + extra for serving

½ cup Hot sauce

2 cups finely chopped celery

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper, to taste


Directions:



Put the chicken on а clean flat surface and season with pepper and salt. Set aside. Select Sear/Sauté mode on High. Heat in olive oil, add onion andcelery. Sauté them, constant stirring, until they are nice and soft, for about 5 minutes.

Then, add garlic powder and thyme. Stir and cook for about а minute, and add the chicken, hot sauce, and chicken broth. Season with salt and pepper.Close the pressure lid, secure the pressure valve, and select Pressure mode on High for 15 minutes. Press Start/Stop.

Meanwhile, put the blue cheese and cream cheese in а bowl, and use а fork 

to smash them together. Set the resulting mixture aside.

Once the timer has ended, do а natural pressure release for 5 minutes. Take out the chicken on to а flat surface with а slotted spoon and use two forks to shredthem. Return shredded chicken to the pot, close the crisping lid, select Broil mode and cook for 5 minutes.

Add the cheese to the pot and stir until is slightly incorporated into the sauce. Dish the buffalo chicken soup into bowls. Sprinkle the remaining cheese over thesoup and serve with sliced baguette.