Buffalo Chicken Soup is warm, cozy, and packed with flavor. Serve it up with crusty bread for a satisfying finish to a chilly day. Using an Instant Pot makes prep virtually effortless.
I love making soup in my Instant pot. From easy chicken noodle soup to our Instant Pot pasta e fagioli, you’re sure to find pure comfort food!
Why Instant Pot Buffalo Chicken Soup Works
I am a huge fan of buffalo chicken dip. I’ve got my easy version, a slow cooker buffalo chicken dip, and buffalo chicken sliders.
Buffalo Chicken Soup has everything you need to finish off a cold day with a smile – savory, salty, and spicy.
Whether you serve this for a quick weeknight dinner, or as a game day meal, you’ll love it.
- Instant Pot does it all. Well, almost. There’s only 15 minutes of prep time, and then you can set it and forget it until eating time.
- Incredibly hearty. Another benefit of using an Instant Pot is that the flavors are incredibly well-developed. It’s the kind of belly filler that will leave your whole body feeling satisfied.
- Endless variations. You can play around with the spice levels, make it creamier with more cream cheese, or even add your favorite herbs.
Ingredient Notes
- Onion, Carrots, and Celery – This is the foundation of the soup. They add color, texture, and a touch of earthy sweetness to the soup.
- Chicken – I prefer using boneless, skinless chicken breasts or thighs. Cut them into bite-sized pieces for maximum flavor and richness.
- Chicken Broth – Make your own instant pot chicken broth for the best flavor, but store bought works just fine. I suggest ch oosing a low-sodium option so you can control the saltiness of the soup to your taste.
- Spices- Garlic Powder, Dried Thyme, and Red Chili Flakes
- Half and half – or for a richer soup use heavy whipping cream.
- Red Hot Sauce– Franks Buffalo Sauce is the perfect addition here.
- Flour – All-purpose flour thickens the soup and makes it smooth.
- Cream Cheese – full fat cream cheese for best flavor and texture.
- Ranch Dressing– homemade ranch dressing would be delicious.
- Sour cream, green onions, blue cheese dressing, or crumbled blue cheese are great toppings too.
How to Make Buffalo Chicken Soup
Saute. Use the saute function and cook the vegetables and chicken.
Seal and cook. Add broth and deglaze the pot.
Add the dry spices, half and half, and buffalo sauce. Close the lid and make sure the valve is in sealing mode. Select high pressure (manual) and set the cooking time to 10 minutes.
Natural release. When cooking ends, allow the pressure to release naturally for 5 minutes. Then turn the valve to “VENTING” and release the remaining pressure.
Finish it off and serve. Select saute and add the remaining ingredients. Cook until bubbly and thickened. Turn off the Instant Pot and serve the soup with crusty bread.
Tips and Tricks
- Pick the right cut of chicken. Boneless and skinless chicken breasts or thighs work best for this recipe. Use breast fillets to make a leaner soup or thigh fillets to make a richer soup.
- Add more heat. Sprinkle extra chili flakes while sauteing the vegetables, or add cayenne pepper or hot sauce to the soup before serving.
- Be generous while garnishing. Generously top your soup with sour cream, green onions, and extra buffalo sauce. This will impact both the flavor and texture of the dish.
- Adjust its consistency when reheating. This soup tends to thicken once it cools down. So add broth or water to thin the soup to your desired consistency before reheating.
- Serve this buffalo chicken soup recipe with dinner rolls or garlic bread. Our olive garden salad is a great pairing too.
- No Instant Pot? No problem. Make it on the stove top instead. After sauteeing vegetables and chicken, add remaining ingredients (except cream cheese). Cover and simmer for 15-20 minutes. Add cream cheese and heat until warm and melted.
Easy Instant Pot Recipes
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Instant Pot Buffalo Chicken Soup Recipe
Buffalo Chicken Soup is warm, cozy, and packed with flavor. Serve it up with crusty bread for a satisfying finish to a chilly day. Using an Instant Pot makes prep virtually effortless.
Ingredients
- 6 Tablespoons unsalted butter
- 1 medium onion chopped
- 1 ½ cups chopped celery
- 1 ½ cups chopped carrots
- 3 boneless skinless chicken breasts cut into bite-size cubes (about 1.5 pounds)
- 6 cups chicken broth + 3 tablespoons divided
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper chili flakes
- 1 cup half and half
- ½ cup hot buffalo sauce
- 3 Tablespoons all-purpose flour
- 8 ounce cream cheese
- 4 Tablespoons ranch dressing
Instructions
- Turn the Instant Pot on saute. Allow to heat up a minute, then add butter to melt.
- Once melted, add onion, celery, and carrots. Using a wooden spoon, cook until softened (a couple minutes). Add chicken and cook for 2 minutes. Add 6 cups broth and using the wooden spoon, scrape up the bits of chicken and vegetables from the bottom of the Instant Pot (this is called deglazing and will help prevent the burn notice. Turn off saute.
- Add garlic powder, thyme, and crushed red pepper. Mix with chicken and vegetables.
- To the pot, add half and half and buffalo sauce. Do not mix. Secure the lid and turn the valve to SEALING. Select high pressure (manual) and add 10 minutes to the cook time.
- While this is cooking, combine the remaining 3 Tablespoons of broth with flour. Whisk until combined, set aside.
- When the cook time ends, allow Instant Pot to naturally release pressure for 5 minutes, then turn the valve to "VENTING" and release the remaining pressure.
- Remove the lid and select SAUTE. Add in flour and broth mixture as well as the cream cheese and ranch dressing. Cook until bubbly and thickened to desired thickness (and the cream cheese has melted completely.
- Turn off Instant pot and serve soup with crusty bread. ENJOY.
Notes
- Pick the right cut of chicken. Boneless and skinless chicken breasts or thighs work best for this recipe. Use breast fillets to make a leaner soup or thigh fillets to make a richer soup.
- Add more heat. Sprinkle extra chili flakes while sauteing the vegetables, or add cayenne pepper or hot sauce to the soup before serving.
- Be generous while garnishing. Generously top your soup with sour cream, green onions, and extra buffalo sauce. This will impact both the flavor and texture of the dish.
- Adjust its consistency when reheating. This soup tends to thicken once it cools down. So add broth or water to thin the soup to your desired consistency before reheating.
- Serve this buffalo chicken soup recipe with dinner rolls or garlic bread. Our olive garden salad is a great pairing too.
- No Instant Pot? No problem. Make it on the stove top instead. After sauteeing vegetables and chicken, add remaining ingredients (except cream cheese). Cover and simmer for 15-20 minutes. Add cream cheese and heat until warm and melted.
Nutrition
Calories: 336kcal, Carbohydrates: 11g, Protein: 14g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 94mg, Sodium: 1376mg, Potassium: 433mg, Fiber: 1g, Sugar: 5g, Vitamin A: 4943IU, Vitamin C: 4mg, Calcium: 96mg, Iron: 1mg
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