KETO INSTANT POT AND SLOW COOKER RECIPE: Buffalo Chicken Chowder

It was raining today in LA, so soup was a perfect choice for a cozy lunch that turns into a cozy re-heated dinner! Getting a few meals out of one batch is the best part of making soup for me. This one has all of the delicious flavors of buffalo wings, you know how you lick your fingers and you get all of those amazing flavors?! Here it is in chowder form. I’ve adapted the recipe so you can make it in your Instant Pot or Slow Cooker. It’s just as good either way, so choose the method that works best for your schedule.

Buffalo Chicken Chowder

Serves: 4

Prep time: 25 minutes

Cook time: 15 minutes

INGREDIENTS

4 tablespoons grass-fed butter
½ cup chopped yellow onion
2 stalks celery, chopped (reserve some leaves for garnish)
2 cloves garlic, minced
2 2/3 cups chicken broth
1½ pounds skinless, boneless chicken thighs or breasts
½ cup buffalo-style hot sauce
1 1/3 cups grass-fed heavy cream
3 tablespoons almond flour

Make It Dairy-Free: Substitute avocado oil for the butter and use canned coconut cream for the heavy cream. Just like canned coconut milk, canned coconut cream separates in the can with the cream rising to the top. Be sure to pour it into a bowl and whisk before measuring.

INSTANT POT DIRECTIONS

Select SAUTE on Instant Pot. Melt 3 tablespoons of the butter in the pot. Add the onion, celery, and garlic. Cook, stirring occasionally, until just softened, 3 to 4 minutes. Select CANCEL. Stir in chicken broth, chicken, and hot sauce.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, use a quick release to depressurize.
Remove chicken pieces from pot. Shred into bite-size pieces and return to pot. Select SAUTE setting. Stir in the cream and the almond flour. Cook until soup is thickened. Stir in the remaining 1 tablespoon butter and additional hot sauce to taste. Sprinkle servings with reserved celery leaves.

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SLOW COOKER DIRECTIONS

Place chicken breast at the bottom of the slow cooker. Top with butter, onion, celery, garlic, chicken broth, and buffalo sauce.
Cook on low for 4-6 hours. Shred the chicken with 2 forks and return to liquid.
Stir in heavy cream and almond flour. Serve with reserved celery leaves for garnish.