Ingredients

The following ingredients have 4 Servings
  • 1 T olive oil
  • 1 C diced onion
  • 1 C diced carrot
  • 1/2 C diced celery
  • 4 minced garlic cloves
  • 1 lb boneless chicken thighs
  • 1 oz ranch seasoning
  • 1/3 C wing sauce (I use Franks)
  • 14.5 oz diced tomatoes
  • 15.5 oz cannellini beans (drained and rinsed)
  • 2 C chicken broth
  • 2 T cornstarch
  • 1/4 C cold water
  • 1 C shredded cheddar cheese
  • chopped green onion
  • blue cheese crumbles
  • ranch or blue cheese dressing

Instruction

  • Set Instant Pot to saute. Add oil. When hot add onion, carrot and celery. Cook 3-4 minutes, just until the vegetables begin to soften. Add garlic. Stir. Cancel saute function.
  • Add the chicken thighs to pot. Sprinkle chicken with ranch seasoning. Next add the buffalo sauce, tomatoes and broth.
  • Cover, seal and set to 25 minutes with high pressure.
  • Once the timer goes off, carefully quick release the pressure.
  • Remove the chicken from the pot and place on plate or cutting board.
  • Stir in the beans.
  • Turn the Instant Pot back to saute.
  • In a small bowl stir together cornstarch and cold water.
  • When the soup comes to a boil, stir in the cornstarch mixture.
  • Cook, stirring occasionally for another 2-3 minutes. The soup should thicken a bit.
  • Shred or chop the chicken into bite sized pieces. Add the chicken back into the soup.
  • Turn off the saute function and stir in cheese.
  • Serve warm.
  • If desired top with blue cheese crumbles, blue cheese (or ranch) dressing and/or green onions.