Instant Pot Buffalo Chicken Soup

There’s something about a warm bowl of soup that wraps you in comfort, and when I discovered the Instant Pot Buffalo Chicken Soup, it became an instant favorite in my household. Imagine coming in from the cold, the chill lingering on your skin while your stomach grumbles in anticipation. This soup not only warms you but ignites your taste buds with its zesty flavor, thanks to the beloved Buffalo sauce. It’s a dish that’s both hearty and satisfying, making it perfect for those chilly winter nights.

What makes this soup even more special is how quickly it comes together in the Instant Pot. You don’t have to spend hours in the kitchen; just a short time with some chopping, and you can have a delicious meal ready to serve. I remember the first time I made it for my friends. The aroma wafting through the air brought them into the kitchen like moths to a flame. As we sat together, enjoying the rich, creamy broth and tender chicken, laughter filled the room, and new memories were created over bowls of this comforting soup.

This Instant Pot Buffalo Chicken Soup is not just a meal; it’s an experience. It’s versatile too! You can adjust the heat level to fit your taste, making it a delightful dish for everyone. Plus, it’s a great way to use up any leftover chicken you may have. Whether it’s game day, a family gathering, or simply a cozy night in, you can’t go wrong with this recipe. So grab your Instant Pot and let’s create something magical!

Shopping List for Instant Pot Buffalo Chicken Soup

When it comes to the ingredients for this Instant Pot Buffalo Chicken Soup, each one plays a vital role in creating a harmonious blend of flavors and textures. The key players here are the fresh vegetables, tender chicken, and zesty Buffalo sauce, which come together to make a meal that’s both satisfying and memorable.

• 1 medium onion, chopped small: Adds a savory base flavor to the soup.
• 2 cups chopped celery, chopped small: Contributes crunch and a subtle earthiness.
• 1 T olive oil: Used for sautéing the vegetables, providing richness.
• 1 tsp. dried thyme: Infuses an aromatic quality to the soup.
• 1 tsp. garlic powder: Enhances the overall depth of flavor.
• 4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips: The main protein, providing heartiness.
• 1/4 cup Frank’s Red Hot Sauce: Delivers the signature Buffalo flavor.
• 4 cups chicken broth or homemade chicken stock: Acts as the base for the soup.
• 4 oz. cream cheese, cut into small cubes: Adds creaminess and richness.
• 1/2 cup crumbled blue cheese, plus more for serving: Ties in the traditional Buffalo chicken flavor.

How to Prepare Instant Pot Buffalo Chicken Soup

Preparing the Instant Pot Buffalo Chicken Soup is a breeze, making it an ideal option for any busy person. You’ll love how quickly you can create this comforting dish. Let’s dive into the process step-by-step!

1. Start by chopping the onion and celery. These will be the foundation of your soup, bringing in both flavor and aroma.

2. Next, heat the olive oil in the Instant Pot using the sauté function on medium heat. You want it hot enough to sizzle, but not so hot that it smokes.

3. Once the oil is heated, add the chopped onion and celery to the pot. Cook them for about five minutes until they start to soften and become fragrant.

4. After the vegetables have softened, sprinkle in the dried thyme and garlic powder. Stir them in and let them cook for an additional minute or two to awaken their flavors.

5. While the vegetables are cooking, take your chicken breasts and trim any excess fat. Cut them into strips lengthwise, ensuring they are uniform for even cooking.

6. Now, it’s time to add the chicken strips into the Instant Pot along with the Frank’s Red Hot Sauce and chicken broth. Stir everything together to combine well.

7. Lock the lid of the Instant Pot and set it to MANUAL on HIGH PRESSURE for 15 minutes. This is where the magic happens, turning those simple ingredients into a hearty soup.

8. Once the timer goes off, allow the pot to naturally release pressure for 10 minutes. After that, perform a quick release to let out any remaining steam.

9. While the soup is cooking, crumble the blue cheese and cut the cream cheese into small cubes. These will add creaminess to your finished dish.

10. Carefully use a slotted spoon to remove the chicken from the pot and transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces.

11. Once you’ve shredded the chicken, add both cheeses – cream cheese and blue cheese – back into the pot. Allow them to melt in the hot soup while whisking to combine.

12. Finally, return the shredded chicken to the pot and stir well, ensuring the soup is well-mixed and heated through.

13. Serve your Instant Pot Buffalo Chicken Soup hot, topped with extra crumbled blue cheese and an additional dash of Frank’s Red Hot Sauce if desired.

Pro Tips and Tweaks

Every great recipe comes with tips to enhance your experience! Here are some insider tricks for perfecting your Instant Pot Buffalo Chicken Soup.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: This soup freezes well! Just let it cool completely before transferring to freezer-safe containers.
• Pairing: Serve with crusty bread or fresh salad to complement the rich flavors of the soup.
• Spice Level: Adjust the spice level by increasing or decreasing the amount of Frank’s Red Hot Sauce according to your palate.
• Cheese Variations: Experiment with different cheeses like feta or gouda for a unique twist!

Best Served With

When it comes to serving the Instant Pot Buffalo Chicken Soup, there are endless possibilities to make your meal even more delightful. Here are some ideas to consider:

• Crusty Bread: A side of warm, crusty bread is perfect for dipping into the rich soup.
• Green Salad: A fresh garden salad with a light vinaigrette balances the creaminess of the soup.
• Cheesy Garlic Bread: For extra indulgence, serve with cheesy garlic bread to complement the spicy flavors.
• Game Day Treat: This soup is fantastic for game day gatherings, easily serving a crowd and warming everyone up!
• Special Occasions: Perfect for cozy family dinners or gatherings during winter, adding warmth to any occasion.

FAQ

Conclusion

The Instant Pot Buffalo Chicken Soup stands out as a delightful comfort food that brings warmth and flavor into your life. It’s quick to prepare, customizable, and perfect for cold days. I encourage you to try making it this week; you’ll love the robust taste and how simple it is to whip up. It might just become a staple in your meal rotation!

Instant Pot Buffalo Chicken Soup

The ultimate comfort food, Instant Pot Buffalo Chicken Soup is creamy, spicy, and easy to make. A hearty blend of chicken, zesty Buffalo sauce, and rich cheeses, it's perfect for a quick weeknight dinner. Warm your soul with this delicious meal tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium onion chopped small
• 2 cups chopped celery chopped small
• 1 T olive oil
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 4 boneless, skinless chicken breasts trimmed and cut into lengthwise strips
• 1/4 cup Frank's Red Hot Sauce Use more or less to taste
• 4 cups chicken broth or homemade chicken stock
• 4 oz. cream cheese cut into small cubes
• 1/2 cup crumbled blue cheese plus more for serving

Equipment

• Chef's Knife
• Instant Pot
• Whisk

Method

 

1. Chop the onion and celery. Heat the olive oil in the Instant Pot, using the Saute setting with medium heat.
2. Add the chopped onion and celery and cook until they're starting to soften, about 5 minutes.
3. Add the dried thyme and garlic powder and cook a minute or two longer.
4. While the veggies cook, trim the chicken and cut into lengthwise strips.
5. Add the chicken strips, Frank's Red Hot Sauce, and chicken broth to the Instant Pot.
6. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
7. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the rest of the pressure.
8. While the soup cooks, crumble the blue cheese and cut the cream cheese into small cubes.
9. Use a slotted spoon to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks).
10. After the pressure has released and you've removed the chicken to a cutting board, add the two cheeses to the Instant Pot and let them melt while you shred the chicken apart.
11. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
12. Serve soup hot, with extra crumbled blue cheese and Frank's Red Hot Sauce to add at the table if desired.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
• Tip 2: This soup freezes well! Just let it cool completely before transferring to freezer-safe containers.
• Tip 3: Serve with crusty bread or fresh salad to complement the rich flavors of the soup.
• Tip 4: Adjust the spice level by increasing or decreasing the amount of Frank's Red Hot Sauce according to your palate.
• Tip 5: Experiment with different cheeses like feta or gouda for a unique twist!

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"