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
Scale
- 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