Buffalo Chicken Soup

Pressure Cooker Instructions:

1. Set pressure cooker to sauté. Add oil, then potatoes, onion & pepper. Sauté for 5 minutes.
2. Add everything except coconut milk. Stir.
3. Lock lid and cook on high for 13 minutes.
4. Let sit for 5 minutes, then quick release.
5. Remove chicken, shred with two forks.
6. Stir in coconut milk, then return chicken to pot.

Slow Cooker Option:

1. Add all ingredients except coconut milk to slow cooker.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender and chicken is cooked.
3. Remove chicken, shred with two forks.
4. Stir in coconut milk, then add chicken back to soup.