This Instant Pot Buffalo Chicken Soup Recipe has tons of flavor - it's everything you love about buffalo chicken dip and buffalo wings in a hearty soup!
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This time of year, I just love making soup. And for extra cold days, this hearty chicken soup with buffalo flavor is always a big hit. There's a distinct creaminess from the ranch dressing, and of course it's got lots of cheese in it, too.
For those watching your carbs, this is a keto-friendly meal. Not only that, but it is gluten free as well.
Ingredients
- salted butter
- fresh garlic
- celery
- bell peppers
- chicken
- paprika
- garlic powder
- onion powder
- chicken broth or chicken stock
- ranch dressing
- buffalo sauce
- cream cheese
- shredded cheddar cheese
This is meant to be a brief overview of our buffalo chicken soup recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
Instructions
- Sauté the celery, bell pepper and garlic in the butter using the Instant Pot sauté feature.
- Once the vegetables are sautéd, add in the chicken, spices, and broth.
- Place the lid on, seal the pressure valve and set the pressure cooker to 20 minutes.
- When done, allow the pressure to naturally release for 5-10 minutes. After that, you can manually release the rest then remove the lid.
- Remove and shred the chicken. Set it aside.
- To your Instant Pot, add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar.
- Whisk until smooth. This may take a few minutes of vigerious stirring.
- Put the chicken back in the Instant Pot.
- Top the soup with optional ingredients: chopped green onions, cheese, and additional buffalo sauce if desired.
Set the Instant Pot to the sauté mode. Sauté the celery, bell pepper and garlic in the butter.
Add the chicken breast, paprika, onion powder, garlic powder and chicken broth.
Place the lid on the instant pot, seal the pressure valve and set the pressure cooker to 20 minutes.
Allow the pressure to naturally release for 5-10 minutes, then manually release the rest then remove the lid.
Remove the chicken and shred it, set aside.
While the chicken is out of the pot add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar. Whisk the mixture until it is completely smooth. This may take 1-2 minutes of vigerious stirring.
Then add the chicken back to the soup.
Top with chopped green onions, cheese and additional buffalo sauce if desired.
It is important that the cream cheese and ranch dressing are room temperature so they do not curdle and mix smoothly into the soup.
Equipment
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💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this Instant Pot Buffalo Chicken Soup recipe.
Chicken stock is made using chicken bones and has a richer flavor than chicken broth which is made using chicken meat instead. Both are good options and can often be used interchangeably.
Buffalo sauce is made with butter and hot sauce is not.
⭐ Tips
✔️ Be sure that the cream cheese and ranch dressing are room temperature so they do not curdle.
Storage
To Store: Store in an airtight container in the refrigerator for 4-5 days.
To Reheat: Heat individual portions in 30 second intervals in a microwave safe container until warm throughout. Alternatively, the whole batch can be reheated on the stovetop in a saucepan over medium heat
To Freeze: Store in a freezer-safe container for up to 3 months.
To Thaw: Move the soup from the freezer to the fridge a day or two before you want to reheat and serve.
(These are my favorite airtight containers.)
📖 Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
- If you like really spicy food, add extra hot sauce, chili powder, or a pinch of red pepper flake.
- Stir in sweet corn, leftover rice, or a bit of pasta to make this hearty soup even more filling.
- Add a splash of heavy cream to make the soup more creamy and tone down the heat.
Short Cut Method
For a faster version of this tasty soup, use leftover rotisserie chicken, or any leftover chicken you have on hand.
Slow Cooker Instructions
- If you don't plan to sauté your vegetables in a skillet before adding them to the slow cooker, you can skip the butter.
- Place the garlic, celery, bell pepper, chicken, spices, and broth in the crock pot.
- Cook on low for 8 hours or on high for 4 hours.
- Remove and shred the chicken.
- Add the cream cheese, buffalo sauce, ranch dressing and shredded cheddar to the slow cooker. Whisk until smooth and add the shredded chicken back to the slow cooker.
🍴 Serving Suggestions
Serve your creamy buffalo chicken soup with a variety of toppings like sour cream, green onions, additional shredded cheese or blue cheese crumbles. It would also be so good with a pile of Cheesy Ranch Tater Tots on top, too.
It's super tasty with tortilla chips in a pinch or one of these yummy sides:
😋 Similar Recipes
Next time, try one of these delicious recipes:
- Slow Cooker Potato Soup - this is hearty and so easy to pull together.
- Slow Cooker Italian Wedding Soup - a delicious classic Italian soup.
- Chicken Tortilla Soup - this soup is perfect for game day!
- Buffalo Chicken Mac and Cheese - creamy and a little spicy and so delicious.
- Lasagna Soup - all of the flavors of your favorite lasagna, but so much easier!
And if you are a fan of buffalo chicken wings, be sure to check out these recipes:
- Buffalo Chicken Pasta Salad - pasta salad with bold flavors such as bleu cheese and spicy buffalo sauce.
- Slow Cooker Buffalo Chicken Recipe - a great recipe because it's so simple and so delicious.
- Buffalo Chicken Crescent Ring - versatile, and great for game day.
- Best Buffalo Chicken Dip Recipe - make this dip the day before any gathering.
- Buffalo Chicken Salad - this is a delicious and easy summer meal that comes together fast!
More Instant Pot Recipes
Find more Easy Instant Pot Meals plus tips for using your pressure cooker HERE.
📋 Instant Pot Buffalo Chicken Soup
Not ready to make this yummy instant pot soup yet? Don’t forget to pin the delicious recipe for later!
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Instant Pot Buffalo Chicken Soup
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Ingredients
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 ½ cup chopped celery
- 1 ½ cup chopped bell pepper (I mix green and orange)
- 2 pounds chicken breast
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 32 ounce carton chicken broth
- ½ cup low carb ranch dressing room temperature
- ⅓ cup buffalo sauce
- 4 ounces cream cheese room temperature
- 2 cups shredded cheddar
Instructions
- Melt the butter using the Instant Pot sauté feature and sauté the celery, bell pepper and garlic.
- Once the vegetables are sautéd, add in the chicken, paprika, onion powder, garlic powder and chicken broth.
- Place the lid on, seal the pressure valve and set the pressure cooker to 20 minutes.
- Allow the pressure to naturally release for 5-10 minutes, then manually release the rest then remove the lid.
- Remove the chicken and shred it, then set it aside.
- To your Instant Pot, add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar. Whisk until smooth.
- This may take a couple of minutes of vigerious stirring.
- Add the shredded chicken back into Instant Pot and combine.
- Serve topped with optional ingredients: chopped green onions, cheese, and additional buffalo sauce if desired.
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
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Terry says
I made this with boneless chicken thighs instead of chicken breasts. And I didn't have any sour cream to put on top so we used greek yogurt. I will totally make this again!
Denise says
Really good recipe, will make again. Pinned. Thanks