Wow! Just wow! This recipe is easy to make, and is hearty and delicious. It has just the right amount of “kick” but does not qualify as spicy. I love any dish that can stand on its own, be the star of the show and not have to have a million dish supporting cast. This one does it all. It checks all the boxes too. Healthy, check! Filling, check! Makes a generous amount, check! Easy, check! So fire up the Instant Pot and get ready to smile. And enjoy the leftovers the next day too.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 4 cups chopped onion
- 1 jalapeno, de-seeded and finely chopped
- 2-3 lbs chicken breasts
- 3 cups chopped carrots
- 2-3 cups chopped celery
- 4 cups potatoes or sweet potatoes, cut into small cubes (less than 1/2 inch)
- 5 cups chicken broth or bone broth
- 1 cup buffalo hot sauce (I use Frank’s Original)
- 1 can full fat canned coconut milk (or 2/3 cup half & half)
- 1/2 cup chopped cilantro (optional)
Instructions
- Set Instant Pot to saute. Add 2 tablespoons of oil to bottom of instant pot and add chopped onion and jalapeno and saute for 3-4 minutes. Select cancel.
- Add chicken, celery, carrots, potatoes, chicken broth and buffalo sauce. Add the chicken broth. Secure the lid and select manual function to cook on high pressure for 12 minutes. When cook time has expired, manually release the steam.
- Remove lid and remove chicken breasts. Put them in a bowl, shred them with 2 forks and return to the Instant Pot. Add can of coconut milk, top with cilantro and serve while piping hot.
Notes
- If you have a big, hungry crowd, serve with rice.
- Do not attempt to double this recipe in the Instant Pot. A single recipe maxes it out.
- I have used sweet potatoes, yukon gold potatoes and russet potatoes. Make sure you dice them small!
- The coconut milk will NOT make it taste like coconut. I really do not like the taste of coconut and this does NOT have that taste at all. I promise! But if you don’t believe me, you can substitute for 2/3 cup of half & half.
- You can make this recipe in a crock pot by putting the chicken in the bottom of the crock pot and top with onion, celery, carrots, potatoes, chicken broth and buffalo sauce. Cook on low for 4 hours (or up to 6 hours…TEST the potatoes!) Remove the lid and stir in coconut milk or half & half. Garnish with cilantro.