¼cup hot pepper sauce(use 1/2 cup if you want it spicier)
Garnish: Shredded Colby Jack cheese or shredded Monterey Jack, chopped green onions and/or hot pepper sauce
Instructions
Mix together all of your ingredients except for you toppings in your 6-quart instant pot
Seal and cook on manual high for 7 minutes, natural release for 15 minutes
Remove chicken from soup and shred with two forks, return shredded chicken to soup and stir until well combined
Serve it up with some shredded cheese, chopped green onions and a splash of hot pepper sauce
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.