Instant Pot Buffalo Chicken Soup Recipe
Whether you're craving something spicy for dinner or you're looking for a warm and cozy recipe for lunch, you can't go wrong with a nice bowl of soup. And when you add the classic flavors of buffalo chicken wings, you have an amazing recipe perfect for any time of day! Make this simple buffalo chicken soup recipe in your Instant Pot for quick and easy prep work for your next lunch or dinner.
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What Do I Need to Make This Buffalo Chicken Soup Recipe?
This hot and spicy soup recipe is packed with flavor thanks to its delicious combination of ingredients. You can make your own buffalo chicken soup at home with this list of supplies:
- Butter
- Onion
- Celery
- Carrots
- Garlic powder
- Thyme
- Red chili flakes
- Boneless, skinless chicken breasts
- Half and half
- Buffalo sauce
- Chicken stock
- All-purpose flour
- Cream cheese
- Ranch dressing
How Do I Make This Buffalo Chicken Soup Recipe?
Using your Instant Pot to make this spicy soup is quick and easy! Just follow these simple steps for preparing your own buffalo chicken soup with just a few minutes of prep work.
Step One: Saute the Vegetables
Before heating the soup ingredients, you'll need a few minutes to cook and soften the vegetables. First, set the Instant Pot to saute mode, then add the butter. When the butter is melted, add the chopped onions, celery, and carrots. Stir to coat the vegetables in butter and allow them to cook until they're softened, around five minutes. Then, stir in the garlic, thyme, and red chili flakes and cook an additional one to two minutes.
Step Two: Add the Chicken
Place the diced chicken pieces into the pot, along with the half-and-half, buffalo sauce and chicken stock. Stir to mix, then continue cooking on saute mode until the liquid begins to boil. While the mixture is heating up, stir together three tablespoons of chicken stock and three tablespoons of flour. Add the mixture to the soup.
Step Three: Pressure Cook the Soup
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Hit the cancel button to stop sauteing the ingredients. Then, place the lid on the pot and seal the vent. Set the Instant Pot to cook on high pressure for 10 minutes. When the cooking cycle is over, allow the pressure to naturally release for 10 minutes. Then, do a quick release by manually moving the valve from the sealing to the venting position to remove the remaining pressure.
Step Four: Add Remaining Ingredients
When all the pressure has been removed from the pot, remove the lid and select the saute button again. Add the cream cheese and ranch dressing to the pot and stir to mix. Continue cooking for a few more minutes, until the cream cheese is fully melted.
How Do You Store Buffalo Chicken Soup?
The flavors in this Instant Pot soup recipe are so delicious that I'd be surprised if you have any left when your meal is over! But if you do have a few extra servings, there are two different ways you can store them:
- In the fridge. The best way to store leftover soup is in the refrigerator. Allow the soup to cool completely, then transfer it to an airtight container and keep it in the fridge. It will stay good for up to three days.
- In the freezer. For more long-term storage, you can also store the soup in the freezer. Make sure the soup is cooled completely, then transfer it to a freezer-safe container or freezer bag. The soup will stay good for up to three months when frozen.
To reheat your soup, make sure to allow it to thaw completely. Then, you can warm it in the microwave or in a saucepan over medium-low heat until heated through.
Buffalo Chicken Soup Recipe Ideas
You can't go wrong with this soup recipe's delicious combination of buffalo sauce and chicken! And since it's filled with classic flavors, this amazing meal pairs perfectly with a variety of alternate ingredients. Try these recipe substitution ideas to create a delicious dinner that's perfect for everyone in your family.
- Use different cuts of chicken. Chicken breasts are a delicious option for preparing this soup. But you could also use boneless, skinless chicken thighs. Either way, make sure to cut them into bite-sized pieces before cooking.
- Adjust the heat levels. It's easy to adjust the heat level in your chicken soup - just add more or less buffalo sauce. For even more spice, mix in some cayenne pepper or hot sauce when serving.
- Add more veggies. Make your soup a little healthier by mixing in a few vegetables before cooking. Try adding diced potatoes, sweet potatoes, bell peppers, tomatoes, or onions.
- Mix in some starch. Turn your soup in to a hearty meal with the addition of some starch. When the soup is finished cooking, try mixing in some cooked rice, pasta, or chickpeas.
What to Serve with Buffalo Chicken Soup?
This delicious soup is perfect on its own. But if you want to round out your meal, there are several ingredients you can serve alongside it. Try adding these toppings, dippers, and sides to your soup as you're serving your meal.
- Toppings. You can't go wrong with a few yummy toppings when serving your buffalo chicken soup! Add some sour cream, chopped green onions, crumbled blue cheese, or extra buffalo sauce on top.
- Dippers. Enjoy your soup with some crunchy dippers to add even more flavor and texture. Serve the buffalo chicken soup with crusty bread, crackers, or tortilla chips.
- Sides. Pair your warm and spicy soup with an extra side to make a complete meal. This soup recipe pairs perfectly with sandwiches, baked potatoes, or salads.
Instant Pot Buffalo Chicken Soup Recipe
Equipment
Ingredients
- 6 tablespoon butter
- 1 onion medium-sized, diced
- 1 ½ cups celery chopped
- 1 ½ cups carrots chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon red chili flakes
- 3 boneless skinless chicken breasts cut into bite-size cubes
- 1 cup half and half
- ½ cup buffalo sauce you can add more as per your spice level
- 6 cups chicken stock + 3 tablespoons
- 3 tablespoons all-purpose flour
- 7 oz cream cheese
- 4 tablespoons ranch dressing
Instructions
- Turn the Instant pot on and select the Sauté button. Add butter and let it melt.
- Once the butter has melted add chopped onions, celery, and carrots. Mix and let it cook until it begins to soften.
- Next add garlic powder, thyme, and red chili flakes and cook for 1-2 minutes.
- Add diced chicken breasts, half and half, buffalo sauce, and chicken stock. Mix and let the soup come to a boil.
- Mix 3 tablespoons of chicken stock with 3 tablespoons of all-purpose flour and add the mixture into the soup (this will thicken the soup).
- CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 10 minutes. (Make sure the valve is in the SEALING position).
- Once the pressure-cooking cycle is over. Allow to pressure to release naturally for 10 minutes then quick release pressure by manually moving the valve from SEALING to VENTING position.
- Take the lid off and select the sauté button, and add cream cheese and ranch dressing.
- Let the soup simmer for a few minutes (until the cream cheese melts completely). Select the CANCEL button.
- Serve hot with crusty bread or pasta.
Notes
You can use boneless, skinless chicken breasts or thighs for this recipe. Cut them into bite-sized pieces before cooking.
For the buffalo sauce, you can use store-bought or homemade. Adjust the amount of sauce to taste.
For added heat, add some cayenne pepper or hot sauce to the soup.
Before serving, top with some sour cream, green onions, and extra buffalo sauce if desired.
You can serve this soup with a side of crusty bread or over a bed of cooked rice or pasta.
To make it a complete meal, you can also add some cooked, diced potatoes, sweet potatoes, or chickpeas to the soup.
If you are planning to store it, let the soup cool down before storing it in an airtight container in the refrigerator for up to 3 days.
If you are planning to Freeze it, let it cool down before storing it in an airtight container for up to 3 months.
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