Instructions

• Heat olive oil in pressure cooker pot over medium heat. Add diced onion, season with salt and black pepper, cook until translucent, about 5 minutes.
  1 large Yellow onion, Salt, Black pepper
• Add minced garlic and cook for 1 minute until fragrant.
  4 cloves Garlic
• Sprinkle in flour and stir constantly to make a roux. Cook for 2 minutes.
  ⅓ cup All-purpose flour
• Slowly whisk in light beer, scraping browned bits from bottom.
  12 ounces Light beer
• Pour in chicken broth and bring to simmer. Cook for about 10 minutes, stirring occasionally.
  4 cups Low sodium chicken broth
• Add milk gradually while stirring to avoid curdling, heat until warm but not boiling.
  2 ¼ cups Low fat milk
• Remove from heat, stir in sharp cheddar cheese until melted.
  1 ¾ cups Sharp white cheddar cheese
• Add Frank's Red Hot sauce to taste, season with salt and pepper if needed.
  ¼ cup Frank's Red Hot sauce, Salt, Black pepper
• Fold in shredded cooked chicken to warm through.
  1 ½ cups Fully-cooked shredded chicken breast
• Seal lid and pressure cook with quick release, then slow release to finish.
• Serve hot topped with croutons, chopped chives, crispy bacon, blue cheese crumbles, and extra hot sauce if desired.
  ¼ cup Blue cheese crumbles