Instant Pot Buffalo Chicken Soup

Why You’ll Love This Recipe

This Instant Pot Buffalo Chicken Soup packs a punch with the bold flavors of buffalo sauce, while the creamy base keeps it rich and satisfying. The Instant Pot makes it quick to prepare, with no need for long simmering. The soup is fully customizable with toppings like blue cheese, avocado, or a sprinkle of green onions. Plus, it’s a one-pot meal, meaning fewer dishes to clean up afterward! If you’re a fan of spicy foods or looking for a keto-friendly meal with plenty of flavor, this soup is a must-try.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups chicken broth (low-sodium)

• 1/2 cup buffalo sauce (choose your preferred level of heat)

• 1/2 cup heavy cream

• 1 cup shredded cheddar cheese (for topping)

• 2 tbsp cream cheese (optional, for extra creaminess)

• 1 tsp smoked paprika

• 1 tsp ground cumin

• Salt and pepper to taste

• 1 tbsp olive oil

• 1/4 cup green onions, chopped (for garnish)

• 1/4 cup blue cheese crumbles (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Set your Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

2. Season the chicken breasts or thighs with salt, pepper, smoked paprika, and cumin. Add the chicken to the Instant Pot and sear for 2-3 minutes on each side until lightly browned.

3. Pour in the chicken broth and buffalo sauce, scraping the bottom of the pot to release any brown bits.

4. Close the lid, set the Instant Pot to “Manual” (or “Pressure Cook”) for 15 minutes on high pressure.

5. Once the cooking time is complete, carefully release the pressure using the quick-release valve.

6. Remove the chicken from the pot, shred it using two forks, and return it to the soup.

7. Stir in the heavy cream and cream cheese (if using), and cook on “Sauté” mode for another 2-3 minutes until the soup is heated through and creamy.

8. Taste and adjust seasoning with additional salt, pepper, or buffalo sauce if desired.

9. Serve the soup in bowls, topping with shredded cheddar cheese, green onions, and blue cheese crumbles.

Servings and Timing

• Servings: 6

• Preparation time: 10 minutes

• Cooking time: 15 minutes (plus quick release)

• Total time: 25 minutes

Variations

• Extra Spicy: If you love heat, add a few dashes of hot sauce or a chopped jalapeño to the soup.

• Dairy-Free: Use coconut cream or almond milk instead of heavy cream and skip the cream cheese and cheese toppings for a dairy-free version.

• Add Veggies: Add cauliflower rice or chopped celery for added texture and flavor.

• Swap Chicken for Turkey: Ground turkey or shredded rotisserie chicken can be used in place of regular chicken breasts or thighs for a different take.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the fridge for up to 3 days.

• Freezing: This soup can be frozen for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container.

• Reheating: Reheat the soup on the stove over medium heat or in the microwave. Add a splash of chicken broth or water to adjust the consistency if needed.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just add an extra 5-10 minutes to the cooking time, and make sure the chicken reaches an internal temperature of 165°F (75°C).

2. Is this soup keto-friendly?

Yes, this Instant Pot Buffalo Chicken Soup is keto-friendly. It’s low in carbs, high in healthy fats and protein, making it a great choice for those following a keto or low-carb diet.

3. Can I make this soup without buffalo sauce?

If you’re not a fan of buffalo sauce, you can swap it out for a different hot sauce or use a mild barbecue sauce for a less spicy version of the soup.

4. How can I make this soup spicier?

For more heat, add extra buffalo sauce, some chopped jalapeños, or a pinch of cayenne pepper to kick up the spice level.

5. Can I make this soup without cream cheese?

Yes, if you don’t want to use cream cheese, you can omit it and still have a deliciously creamy soup thanks to the heavy cream.

6. Can I add vegetables to this soup?

Yes! Feel free to add vegetables like cauliflower, celery, or spinach to make the soup more filling and nutritious.

7. Can I use rotisserie chicken for this recipe?

Absolutely! Using shredded rotisserie chicken is a great way to cut down on prep time. Add it in after pressure cooking and skip the step of searing the chicken.

8. How do I adjust the consistency of the soup?

If the soup is too thick, you can add more chicken broth or water to thin it out. For a thicker consistency, simmer it without the lid for a few extra minutes.

9. Can I use low-fat cream cheese or heavy cream?

Yes, you can use low-fat alternatives, though they might not give you the same richness as full-fat versions. The flavor will still be great!

10. How do I make this soup more filling?

For a heartier soup, you can add cauliflower rice, zucchini noodles, or even some cooked bacon for an extra boost of flavor and texture.

Conclusion

Instant Pot Buffalo Chicken Soup is the perfect way to enjoy the bold flavors of buffalo wings in a comforting, creamy soup form. With its quick cooking time in the Instant Pot, it’s a simple, hassle-free meal that’s perfect for any night of the week. Whether you’re a fan of spicy foods or just looking for a hearty and satisfying soup, this recipe delivers in flavor and convenience. Enjoy it with your favorite toppings and savor every spoonful!