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close up of Buffalo Chicken Instant Pot Soup in blue bowls
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Instant Pot Buffalo Chicken Soup

Cheesy Buffalo Chicken Soup with shredded chicken has a spicy buffalo hot sauce kick that the whole family will love!
Course Main Course, Soup
Cuisine American
Keyword Buffalo Chicken Soup, Instant Pot Buffalo Chicken Soup
Author Ang Paris

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
  • 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 peppers and garlic.
    1 tablespoon butter, 1 tablespoon minced garlic, 1 ½ cup chopped celery, 1 ½ cup chopped bell pepper
  • Once the vegetables are sautéd, add in the chicken, paprika, onion powder, garlic powder and chicken broth.
    2 pounds chicken breast, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 32 ounce carton 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.
    ½ cup low carb ranch dressing, ⅓ cup buffalo sauce, 4 ounces cream cheese, 2 cups shredded cheddar
  • 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.