Prep Time: 10 minutes

Cook Time: 30 minutes (estimated)

Go here to watch the cooking video for this recipe!

Ingredients:

3 c broth of choice

1 c buffalo sauce (you can get Primal Kitchen Buffalo Sauce here)

1 - 1 1/2 lbs cubed chicken

1/2 cup chopped celery

1/2 cup chopped carrots

1 lbs frozen or fresh chopped cauliflower

Method:

1. Combine the all the ingredients in basin of the Instant Pot.

2. Mix the ingredients until combined.

3. Secure the lid on the Instant Pot and make sure the knob on top of the lid is set to SEAL. This is very important! If you don’t do this the Instant Pot will lid will fly off during the cooking cycle. It might be exciting to see this but it could cause some damage in your kitchen and injure you.

4. Press the Soup button, keep it on high pressure, and use the - button to set the time to 10 minutes. The pressure will start to build up in the Instant Pot and then the timer will begin to count down.

5. After the cooking cycle is complete, allow the pressure to release naturally for about 5-10 minutes.

6. Using a hot pad, gently move the knob on the lid from the seal setting to the venting setting to release any pressure that’s still in the pot. Press the Keep Warm/Cancel button on the Instant Pot.

7. Remove the lid with a hot pad and place aside.

8. Serve your soup in bowls and enjoy!