There’s something magical about the aroma of buffalo chicken soup simmering in your kitchen, isn’t there? The spicy, tangy scent dances through the air, wrapping you in a warm embrace that promises flavor and comfort. Just imagine dipping a spoon into that creamy, vibrant orange bowl of goodness, where each sip delivers a delightful kick of heat balanced with rich creaminess. Cranberry Chicken Salad recipe It’s like a cozy hug from your favorite blanket on a chilly day.
This Instant Pot Buffalo Chicken Soup isn’t just easy to whip up; it’s also the perfect dish for those nights when you want something flavorful but don’t want to spend hours in the kitchen. Whether you’re hosting game night, preparing for a cozy movie marathon, or simply craving comfort food after a long day, this soup is sure to impress. twice baked potato bites Get ready to tantalize your taste buds with an explosion of flavors that will have your family and friends begging for seconds. For more inspiration, check out this slow cooker chili recipe recipe.
Why You'll Love This Recipe
- This Instant Pot Buffalo Chicken Soup is incredibly easy to prepare, making weeknight dinners hassle-free
- The bold flavors create a satisfying experience without overwhelming your palate
- Its eye-catching color and creamy texture make it visually appealing, perfect for impressing guests
- Versatile enough to be served as a main dish or appetizer at any gathering
I remember the first time I made this soup; my friends couldn’t stop raving about it. We were gathered for a game night, and I thought I’d try something new. Little did I know that this would become our go-to recipe!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on how many people you’re feeding.
- Buffalo Sauce: Choose your favorite brand or homemade version for that authentic spicy flavor.
- Chicken Broth: A high-quality broth enhances the soup’s depth; low-sodium is best for controlling salt levels.
- Heavy Cream: This adds richness and balances the spice; you can substitute with coconut milk for a dairy-free option.
- Celery and Carrots: Chopped finely for crunch and sweetness; they add great texture to the soup.
- Onion and Garlic: These aromatic staples bring depth; sauté them until fragrant for maximum flavor. zesty lemon garlic potatoes.
- Green Onions: Use as a fresh garnish; they add color and that perfect pop of freshness on top.
- Blue Cheese Crumbles (optional): For those who love blue cheese, it’s the cherry on top of this spicy delight!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté the Aromatics: Start by setting your Instant Pot to sauté mode. Add some olive oil and toss in chopped onions and minced garlic until fragrant—about 2-3 minutes should do the trick.
Add the Vegetables: Next up are your celery and carrots! Stir them into the pot until they soften slightly—this should take another 2-3 minutes.
Add Chicken & Broth: Now it’s time for your chicken breasts! Place them in with the sautéed veggies, then pour in the chicken broth until everything is immersed—this creates that luscious base.
Pepper & Sauce It Up!: Drizzle in your buffalo sauce while seasoning generously with pepper. Don’t worry too much about salt; the sauce does most of that work!
Pressure Cook Time!: Secure the lid on your Instant Pot and set it to high pressure for 10 minutes. Once done, allow it to naturally release pressure for another 10 minutes before quick-releasing any remaining steam.
Blend & Creamify!: Carefully remove the chicken breasts and shred them. Return them to the pot along with heavy cream—stir well until combined. Adjust seasoning if necessary!
Now you have yourself a steaming bowl of Instant Pot Buffalo Chicken Soup ready to enjoy! Serve hot with optional toppings like green onions or blue cheese crumbles. For more inspiration, check out this complete chicken dinner recipe.
And there you have it! Your taste buds are now primed for an adventure filled with zesty flavors wrapped around tender chicken pieces swimming in creamy soup goodness. creamy mashed potato casserole Grab your spoon—you’re going to need it!
You Must Know
- Instant Pot Buffalo Chicken Soup is a game-changer
- It combines spicy, creamy flavors with tender chicken in less than 30 minutes, making it perfect for busy weeknights
- The delightful aroma will have everyone running to the kitchen, eager to dive into this hearty soup
Perfecting the Cooking Process
Sear the chicken first for extra flavor. Then add your veggies and broth before pressure cooking for 12 minutes.
Add Your Touch
Feel free to swap out chicken for turkey or add beans for extra protein. Toss in some fresh herbs for a burst of flavor!
Storing & Reheating
Store leftover soup in an airtight container for up to three days. Reheat on the stovetop or microwave until hot.
Chef's Helpful Tips
- For a creamier soup, stir in some cream cheese right before serving
- If you love heat, increase the hot sauce gradually until it’s just right
- Always taste before serving; adjustments make all the difference!
The first time I made this soup, my friends devoured it in minutes and demanded the recipe! Their surprise at how easy it was made my day.
FAQ
Can I use frozen chicken in Instant Pot Buffalo Chicken Soup?
Yes, just increase cooking time to 15-18 minutes if using frozen chicken.
What can I substitute for heavy cream?
Coconut milk or almond milk works well as lighter alternatives.
How spicy is this buffalo chicken soup?
The spice level depends on how much hot sauce you add; adjust to your taste!
Instant Pot Buffalo Chicken Soup
- Total Time: 30 minutes
- Yield: Serves 6
Description
Instant Pot Buffalo Chicken Soup is a comforting, creamy delight that combines tender shredded chicken with the bold flavors of buffalo sauce. This quick and easy recipe makes weeknight dinners a breeze, delivering a hearty meal packed with flavor in under 30 minutes. Perfect for game nights or cozy gatherings, this soup is a crowd-pleaser that will leave your guests craving more.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup buffalo sauce
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
- ½ cup blue cheese crumbles (optional)
Instructions
- Set Instant Pot to sauté mode. Add olive oil and sauté chopped onion and minced garlic for 2-3 minutes until fragrant.
- Stir in chopped celery and carrots; cook for an additional 2-3 minutes until slightly softened.
- Add chicken breasts and pour in chicken broth until fully submerged.
- Drizzle in buffalo sauce and season with pepper (no need to add salt).
- Secure the lid, set to high pressure for 10 minutes, then allow a natural release for another 10 minutes.
- Remove chicken, shred it, and return to the pot along with heavy cream. Stir to combine and adjust seasoning if needed.
- Serve hot, garnished with green onions or blue cheese crumbles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg
