Imagine a bowl of soup that’s as comforting as your favorite blanket on a chilly evening, bursting with flavors that dance on your tongue like they just won a disco contest. Instant Pot Buffalo Chicken Soup is that dish—a bold blend of spicy buffalo sauce and tender chicken, all swimming in a creamy broth that makes you want to dive right in. White Chocolate Cranberry Blondies Cranberry Chicken Salad recipe Whether you’re facing down the winter blues or simply need an easy weeknight dinner, this soup is here to save the day faster than a superhero at happy hour.
Now picture this: You’ve had one of those days where the universe seems determined to test your patience. You walk through the door, ready to collapse into your couch, but then you remember the Instant Pot patiently waiting for you on the counter. You can whip up this dreamy soup in a flash, filling your kitchen with aromas that make your neighbors jealous and your family cheering for seconds. Trust me; it’s a flavor explosion wrapped in coziness!
Why You'll Love This Recipe
- This Instant Pot Buffalo Chicken Soup is quick and easy, making weeknight dinners a breeze
- The rich and spicy flavors create a delightful taste journey in every spoonful
- Its vibrant color adds visual appeal that brightens any dinner table
- Perfect for game nights or cozy gatherings, it’s versatile enough to serve with bread or over rice
I still remember the first time I made this soup for my family; their faces lit up like kids on Christmas morning when they took their first slurp.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust quantity based on how many hungry mouths you’re feeding.
- Buffalo Sauce: Choose your favorite brand for an authentic kick; homemade works wonders too if you’re feeling adventurous.
- Chicken Broth: Use low-sodium chicken broth for better control over flavor without overwhelming saltiness.
- Cream Cheese: Adds creaminess and balances out the heat; let it soften before mixing for ease.
- Fresh Vegetables (Onions and Celery): Dice them finely to ensure even cooking and enhance flavor.
- Seasonings (Garlic Powder, Onion Powder): These are essential for elevating flavor profiles; don’t skimp! Garlic and Butter Roasted Potatoes. For more inspiration, check out this Scalloped Potatoes recipe.
- Shredded Cheese (Optional): Top with cheese for extra indulgence—mozzarella or cheddar works wonderfully. Twice Baked Potato Bites.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Start by dicing onions and celery finely. This ensures they cook evenly and infuse maximum flavor into your soup.
Sauté the Vegetables: Set your Instant Pot to sauté mode. Add a splash of olive oil and toss in diced onions and celery until they become tender and fragrant.
Add the Chicken: Place the chicken breasts into the pot along with garlic powder, onion powder, and buffalo sauce. Stir everything together until well combined.
Pour in Broth: Carefully pour in the chicken broth. Make sure it covers all ingredients; this creates a rich base for your soup.
Pressure Cook Time!: Close the lid securely and set your Instant Pot to pressure cook on high for about 15 minutes. Let it do its magic—aromas will fill your kitchen!
Shred & Add Cream Cheese: After cooking, carefully release pressure. Remove chicken breasts, shred them using two forks, and return them to the pot along with softened cream cheese. Stir until creamy!
Your Instant Pot Buffalo Chicken Soup is ready! Serve it hot with some crusty bread or atop rice if you’re feeling fancy. For more inspiration, check out this Buffalo Chicken Wrap recipe.
Now that you have mastered this quick and easy recipe, enjoy every spoonful of warmth and comfort it brings!
You Must Know
- This Instant Pot Buffalo Chicken Soup is a game-changer for busy weeknights
- It’s creamy, spicy, and ready in less than 30 minutes
- The aroma that fills your kitchen will make it hard to wait for dinner!
Perfecting the Cooking Process
Start by sautéing the chicken with seasonings for flavor. Then, add vegetables and broth before sealing the lid to pressure cook. This sequence enhances depth while ensuring everything cooks evenly.
Add Your Touch
Feel free to swap chicken for turkey or add beans for extra protein. You can also try different hot sauces to customize the spice level to your liking.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, use the microwave or stovetop, adding a splash of broth if it thickens too much.
Chef's Helpful Tips
- Always season your chicken well before cooking; it makes a world of difference in flavor
- Letting the soup sit for a bit allows flavors to meld beautifully
- Experiment with toppings like cheddar cheese or green onions for added flair!
Sometimes, I whip up this soup when friends visit, and they rave about how cozy and delicious it is—definitely a crowd-pleaser!
FAQ
Can I use frozen chicken in Instant Pot Buffalo Chicken Soup?
Yes, you can use frozen chicken; just increase cook time by 5-10 minutes.
What can I serve with Buffalo Chicken Soup?
This soup pairs wonderfully with crusty bread or a fresh garden salad.
How can I make this soup less spicy?
You can reduce hot sauce or add cream to mellow out the spiciness beautifully.
Instant Pot Buffalo Chicken Soup
- Total Time: 25 minutes
- Yield: Serves about 6
Description
Warm up with our Instant Pot Buffalo Chicken Soup, a delightful mix of tender chicken, zesty buffalo sauce, and creamy goodness. Perfect for busy weeknights or cozy gatherings, this dish comes together in under 30 minutes, filling your home with irresistible aromas. Whether you serve it with crusty bread or over rice, each spoonful is a comforting burst of flavor that will leave everyone asking for seconds.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup buffalo sauce
- 4 cups low-sodium chicken broth
- 8 oz cream cheese (softened)
- 1 cup finely diced onions
- 1 cup finely diced celery
- 1 tsp garlic powder
- 1 tsp onion powder
- Shredded cheese (optional)
Instructions
- Dice onions and celery finely for even cooking.
- Set your Instant Pot to sauté mode. Add a splash of olive oil and sauté the onions and celery until tender.
- Add the chicken breasts, garlic powder, onion powder, and buffalo sauce to the pot; stir to combine.
- Pour in the chicken broth, ensuring all ingredients are covered.
- Secure the lid and set the Instant Pot to pressure cook on high for 15 minutes.
- Once done, carefully release pressure, shred the chicken using two forks, and stir in softened cream cheese until creamy.
- Your Instant Pot Buffalo Chicken Soup is now ready to be served hot!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
