Cut the Cilantro and Green Onions for the Garnish and set aside.
Cut the Onion, Carrots, Celery, Garlic, Potatoes and Chicken Breast and place them in the Pressure Cooker.
Place the Buffalo Sauce, Chicken Stock, Salt and Pepper to taste and mix well. (Chef Note: Do not fill the pot over two-thirds full.)
Cover, lock and turn the regulator valve with the arrow pointing towards the pressure icon; cook at medium-high heat.
Once the regulator valve whistles and releases steam, lower the heat down to medium-low and continue to cook for 15 minutes. (Chef Note: Takes about 15 minutes to whistle. Make sure the valve continues to release steam periodically.)
While the Chowder is cooking place the Heavy Cream and Cornstarch into a 1-quart Mixing Bowl and mix well with the whisk, set aside. (Chef Note: Mix this mixture again before pouring it into the soup.)
Turn the heat off, rotate the regulator valve indicator to the pressure release icon and when the Red Indicator fully retracts, it is safe to open the lid.
Once the lid is removed turn the heat to high, pour in the Heavy Cream mixture while mixing with the Silicone Spatula and wait until the Chowder boils and thickens up. (Chef Note: Takes about 3 minutes to boil.)
Once it thickens up lower the heat to low and cook for an additional 2 minutes, adjust seasoning with Salt if needed.
Using the Ladle, plate the Chowder and Garnish with Blue Cheese crumbles, Cilantro, Green Onions and some Crostini’s.
