Instant Pot Buffalo Chicken Soup

If you’re looking for a warm and hearty soup that’s going to hit not only your spice level but your taste buds too, don’t miss out on this Instant Pot Buffalo Chicken Soup

Instant Pot Buffalo Chicken Soup

Making soup this time of year is the best. There’s nothing quite like being able to come home and have your whole house smelling of soup. And while I’ve made so many soups that I love in our crockpot, I’m really a big fan of using my Instant Pot as well. Shocking, right? The fact that I’ve found a way to use our Instant Pot in almost every meal of the day just proves to you how crazy I am about that wonderful kitchen appliance.

I honestly can’t remember a time before my Instant Pot…and I don’t want to have to either! If I’ve said it once, I’ll say it time and time again – cooking with your Instant Pot seriously has no limitations. (You can even “bake” in it!

And just because I like to add in a few fun facts about things from my recipes, I thought this tidbit of information was interesting!

Where did buffalo sauce originate?

Buffalo sauce has actually been around since 1964! Can you believe it? It was one of those recipes that were just kind of created by a mom in a bar that she co-owned where she took some leftover chicken wings that were cooked early and tossed them around in the hot sauce. That single gesture created a taste and phenomenon that we all love and crave today! 

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Is it possible to use canned chicken for this recipe? 

If that is what you have on hand, you can substitute it in but just be aware that there’s going to be a much different taste and texture. Canned chicken tends to be more in chunks rather than shredded and it can also have a more “processed” taste than cooking up your own chicken and shredding it. I also have to say that canned is not as healthy as fresh made.

I’ve actually fixed up some raw chicken and shredded it myself or I’ve even used a leftover rotisserie chicken and shredded that up as well. Both ways were extremely delicious and really did add in a ton of flavor and taste. 

Instant Pot Buffalo Chicken Soup

What is the purpose of letting the cream cheese get to room temperature? 

Cream cheese does better at room temperature because it then becomes easier to stir and is creamier. If you try to add it into your soup recipe while it’s cold, then there’s a really good chance that you’re going to have cream cheese lumps all throughout your Instant Pot soup. 

Making certain that it’s at room temperature means that it will easily mix well with the rest of the ingredients. 

Instant Pot Buffalo Chicken Soup

Can you freeze leftovers of this Instant Pot Buffalo Chicken Soup?

Freezing leftovers of this soup aren’t recommended. With the added ingredients, it causes the textures to not be right once frozen. The good news is that once you make up this soup in your Instant Pot, you can easily store it in the fridge for several days. 

This will then allow you and the family to gobble up some delicious leftovers and you won’t have to worry about cooking for a few days as well! 

Now that you know a little bit about the soup, it’s time to get down to this delicious recipe. Trust me, you’re going to love this soup!

Instant Pot Buffalo Chicken Soup

Serves – 6 to 8

Instant Pot Buffalo Chicken Soup

Ingredients

Instructions

Turn the Instant Pot on Saute and let heat up. Add oil, onions, celery, and carrots. Saute until the onions look translucent.

Instant Pot Buffalo Chicken Soup

Add garlic, salt, and pepper.

Instant Pot Buffalo Chicken Soup

Add the shredded chicken, buffalo sauce, and chicken stock. Mix.

Instant Pot Buffalo Chicken Soup

Instant Pot Buffalo Chicken Soup

Pressure cook for 5 minutes, let the pressure naturally release.

Instant Pot Buffalo Chicken Soup

Stir.

Instant Pot Buffalo Chicken Soup

Add cream cheese and whisk. 

Instant Pot Buffalo Chicken Soup

Garnish and enjoy!

Instant Pot Buffalo Chicken Soup

Instant Pot Buffalo Chicken Soup

Notes

  • Store the leftovers in the fridge covered. Use within a couple of days. This won’t’ freeze well.

Don’t forget to print out the recipe for later!

Yield: Serves 8

Instant Pot Buffalo Chicken Soup

Instant Pot Buffalo Chicken Soup

If you're looking for a warm and hearty soup that's going to hit not only your spice level but your taste buds too, don't miss out on this Instant Pot Buffalo Chicken Soup. 

Ingredients

  • 3 cups of cooked and shredded Chicken
  • 1 medium sized Onion, chopped
  • 1 large carrot, diced
  • 4 ribs of celery, chopped
  • 2 fat cloves of Garlic, minced
  • 2 tablespoons of Buffalo Sauce
  • 3 cups of Chicken Stock
  • 4 oz. of Cream Cheese, softened
  • 1 tablespoon of Olive Oil
  • Salt and Pepper
  • Sliced Green Onions to Garnish

Instructions

  1. Turn the Instant Pot on the “Sauté” mode. Let the Pot heat up for 2 to 3 minutes or until the display shows ‘HOT’.
  2. Add the olive oil, followed by chopped onions, celery, and carrots.  Sauté for 2 to 3 minutes or till the onions look translucent.
  3. Next add the minced garlic, salt, and pepper. Give it a good mix.
  4. Add the shredded chicken and the buffalo sauce, followed by the chicken stock. Give everything a good mix.
  5. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  6. Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 5 minutes.
  7. When Instant Pot beeps, let the pressure release the natural way for 5 minutes and then using the spoon that comes with the instant pot, turn the pressure valve to the “Venting” position to do the quick release.
  8. Open the lid and stir everything together. 
  9. Add the softened cream cheese and whisk it well, till the cream cheese gets incorporated in the soup. The cream cheese will also thicken the soup and give it a creamy consistency. 
  10. Check for seasoning and adjust the salt and pepper accordingly.
  11. Serve immediately with a garnish of sliced green onions and more buffalo sauce.

Notes

  • Store the leftovers in the fridge covered. Use within a couple of days. This won’t’ freeze well.
  • Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 256Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 73mgSodium: 368mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 20g

    What type of toppings can you serve with this soup?

    While this soup is delicious on its own, you can really add in some flavor and spice with added toppings as well. Some toppings to consider can be:

    • crumbled blue cheese
    • freshly sliced jalapenos
    • crushed crackers
    • hot sauce

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    And the list can go on. The great apart about adding toppings to your soup is that everyone’s flavors and tastebuds are going to be different. You could even set up a “toppings bar” in your house to let everyone dish up a bowl and then have fun doctoring up their bowl of soup however they want.

    Instant Pot Buffalo Chicken Soup

     

    Is there a way to make this soup not spicy? 

    The added ingredient of buffalo sauce is what makes this dish spicy so if you’re worried that it’s going to be too spicy for your tastebuds, you can simply leave out that ingredient and change it up a bit. 

    Then, just leave out the spicy toppings mentioned above so that if someone does want to add in a little extra heat to their bowl, they absolutely can! 

    The next time that you’re looking for a super simple soup recipe that you can easily make in less than an hour of time, give this Instant Pot Buffalo Chicken Soup recipe a try. With all the delicious ingredients and flavor, this one is certain to be a hit. 

    It’s great for a chilly weekend at home or simple enough to whip up and feed a large crowd that’s gathering at your house for the holidays. Just make certain to have some extra ingredients on hand to make more just in case it all gets eaten up! 

     

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