Last week I shared my tips for surviving a live-in kitchen renovation, and I pledged my love for our pressure cooker- which is helping us survive. I wish I would’ve thought to use it sooner, because we’re back to eating “regular” meals without having a cooktop, oven, or even a sink to wash dishes! I thought I’d share my latest recipe that was a hit for both Emmett and I… plus it would make a great addition to your Superbowl spread- I’m imagining mini soup shooters. Check out our favorite buffalo chicken soup we make on the reg- sans kitchen. Impressive, no? Click through for the recipe and enter to win a pressure cooker just like mine!
This time of year I crave soup ALL the time. When it’s cold and snowy outside, nothing sounds better. I thought we’d be neglected in the homemade soup department this winter since our kitchen is MIA, but I’m glad I was wrong. I’ve been following a low carb, ketogenic diet and our pressure cooker is coming in so handy. I’m finally eating healthy food again, despite our lack of oven / cooktop, and am feeling more like myself.
3 cups shredded cheddar cheese
3 boneless skinless chicken breasts, frozen
3 cups chicken broth
3/4 cup diced celery*
3/4 cup diced onion*
2 cloves minced garlic*
2 tablespoons ranch seasoning mix
2 tablespoons butter- or ghee
1 cup buffalo sauce
1 cup heavy cream
*Since we have zero place for food prep right now, I buy pre-diced / minced celery, onion, and garlic at Trader Joes. Super convenient!
I use this pressure cooker, and have the XL (8 quart) size- although this recipe would certainly fit in the smallest size. Things I like most about pressure cookers? They’re fast, easy to clean, promote healthy eating, and they’re easy to clean (even without a kitchen sink). Alright- onto the directions!
Combine all the ingredients EXCEPT the cream and shredded cheddar in your pressure cooker. Cook under pressure for 15 minutes (on the chicken / meat setting), then depressurize. Remove the chicken breasts, shred them, and set aside. Stir the cream and shredded cheddar into the hot soup mixture until smooth.
Then add the chicken back into the soup until everything is well combined. Feel free to adjust the spice level at this point by adding more buffalo sauce or hot sauce of your choosing.
Since I’m following a strict low carb diet, I like mine with a side of celery for dipping, while Emmett prefers a hearty pretzel loaf. You can find the pretzel bread at Trader Joes- they’re honestly really good (or maybe that’s just the deprived carb lover in me talking).
No matter your garnish or side (pretzel loaf, celery, ranch dressing to stir in, etc), this soup is always a hit. The spice level can be adjusted to fit your family’s tastebuds and it only takes 20 minutes max to prep and cook. This is on our dinner rotation a lot, and obviously we have no kitchen- so that’s saying something about the level of difficulty.
Back to the Super Bowl idea… instead of bowls, you could easily divide the soup into mini shooters and plop in a celery stick, or serve it alongside small pretzels or pita chips. It’s really tasty!
Aside from this being an extremely easy recipe, the pressure cooker is singlehandedly saving us throughout our kitchen reno. There for awhile we were strictly eating only carryout- this has been a saving grace and I already feel so better now that I’m back on the healthy track. Enter to win your own below!
E N T E R T H E G I V E A W A Y
- Like Power Pressure Cooker on Facebook.
- Comment below and tell me what you’d make! I’m all about new ideas.
That’s it! I’ll announce the winner in one week… so you’ll have plenty of winter left to make delicious soups and hot recipes. Room for Tuesday readers can also take 10% off using code PPC10.
*This post and giveaway is sponsored by Power Pressure Cooker XL. All content, ideas, and words are my own. Thank you for supporting the brands that allow us to create unique content while featuring products we actually use & enjoy!