Description
Instant Pot Buffalo Chicken Soup is a flavorful and creamy soup that combines tender chicken, tangy buffalo sauce, and a rich broth. This easy-to-make, keto-friendly recipe is perfect for a quick, hearty meal with a kick of spice, ready in just 25 minutes.
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)
Instructions
- 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.
- 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.
- Pour in the chicken broth and buffalo sauce, scraping the bottom of the pot to release any brown bits.
- Close the lid, set the Instant Pot to “Manual” (or “Pressure Cook”) for 15 minutes on high pressure.
- Once the cooking time is complete, carefully release the pressure using the quick-release valve.
- Remove the chicken from the pot, shred it using two forks, and return it to the soup.
- 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.
- Taste and adjust seasoning with additional salt, pepper, or buffalo sauce if desired.
- Serve the soup in bowls, topping with shredded cheddar cheese, green onions, and blue cheese crumbles.
Notes
- If you love extra spice, add more buffalo sauce, hot sauce, or a chopped jalapeño.
- For a dairy-free version, use coconut cream or almond milk and skip the cream cheese and cheese toppings.
- Add cauliflower rice, chopped celery, or spinach for added texture and nutrients.
- For a lower-fat version, use low-fat cream cheese and heavy cream alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus quick release)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
