When the weather turns chilly, there’s nothing better than a bowl of something hot, hearty, and packed with flavor. This Instant Pot Buffalo Chicken Soup is everything you love about classic buffalo wings, transformed into the ultimate comfort food. It’s ridiculously creamy, loaded with spicy, tangy flavor, and comes together in just 35 minutes thanks to the magic of the pressure cooker. Get ready to cozy up with your new favorite low-carb meal!
Ingredients
• 2 6-ounce / 170g grass-fed boneless, skinless chicken thighs
• ½ cup / 60g chopped celery
• ¼ cup / 40g chopped yellow onion
• 1 clove garlic, minced
• ¼ cup / 60ml hot sauce
• 2 tbsp / 28g butter
• 3 cups / 720ml chicken broth
• 2 cups / 226g shredded cheddar cheese
• 1 cup / 240ml heavy cream
Instructions
1. Directions
2. In the inner pot of your Instant Pot, add the chicken thighs, celery, onion, garlic, hot sauce, butter, and chicken broth. Stir briefly to combine.
3. Secure the lid and turn the pressure valve to the “Sealing” position.
4. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 15 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
6. Open the lid and use a slotted spoon to transfer the cooked chicken thighs to a separate bowl.
7. Select the “Sauté” function on low. Stir the heavy cream and shredded cheddar cheese into the broth until the cheese is fully melted and the soup is smooth.
8. Using two forks, shred the chicken thighs, then return the shredded chicken to the pot. Stir to combine.
9. Serve immediately, garnished with your favorite toppings.
Nutritional Information
• Nutrition Per Serving
• Calories: 580
• Total Fat: 43g
• Net Carbs: 0.95g
• Protein: 43.3g
• Fiber: 0.4g
Pro Tips
• For the full buffalo wing experience, top your soup with blue cheese crumbles, a drizzle of ranch or blue cheese dressing, and fresh chives.
• Control the spice level by choosing a mild, medium, or hot buffalo sauce. For extra heat, add a pinch of cayenne pepper with the other .
• If you prefer a thicker soup, whisk in ¼ teaspoon of xanthan gum after adding the cream and cheese and let it sit for 5 minutes to thicken.
• No Instant Pot? Sauté the vegetables in butter in a large pot, add the chicken, broth, and hot sauce, and simmer for 20-25 minutes until the chicken is cooked. Reduce heat to low, stir in the cream and cheese, and add the shredded chicken back in.
FAQ
Q: Is this buffalo chicken soup keto-friendly
A: Yes, this soup is very keto-friendly. With only 0.95g of net carbs per serving, it’s a perfect low-carb meal to fit into a ketogenic diet.
Q: Can I make this soup without an Instant Pot
A: Absolutely. To make this on the stovetop, sauté the vegetables in a large pot, add the chicken, broth, and hot sauce, and simmer for 20-25 minutes until the chicken is cooked. Reduce the heat, stir in the cream and cheese, and then add the shredded chicken back in.
Q: How can I adjust the spice level
A: You can easily control the heat by using a mild, medium, or hot buffalo sauce. For an extra kick of spice, add a pinch of cayenne pepper when you add the other ingredients to the pot.
Q: What toppings are good for this soup
A: For the full buffalo wing experience, top your soup with blue cheese crumbles, a drizzle of ranch or blue cheese dressing, and some fresh chives or chopped celery.
