This kickin' take on buffalo chicken is nutritious, fiery and oh so simple. This paleo, keto, Whole30 buffalo chicken soup is sure to give your coworkers lunch envy.
Pour the oil in the Instant Pot. Add the chicken, evenly spaced and top with the broth.
On the "Meat" setting cook for 25 minutes.
While chicken is cooking, chop the celery, rice the cauliflower by chopping, removing the green leaves and throwing the florets into a food processor or a blender, chop the cilantro and the onion.
Once chicken is cooked, release the steam and remove the lid. It should be easy to shred the chicken with a pair of forks. Do this until all the chicken has been shredded.
Add the remaining ingredients except the hot sauce and the cilantro. Stir.
Using the "Soup" setting cook for another 15 minutes.
Once it is done, release the steam and remove the top. Add the hot sauce and stir.
Top with the cilantro and serve.
Notes
If you're using frozen precooked chicken you can just add all the ingredients at the same time and cook for 25 minutes on the "Soup" setting.