Instant Pot Buffalo Chicken Soup (Video) – Kalyn's Kitchen

Instant Buffalo Chicken Soup can be topped with crumbled blue cheese, and this can warm your tummy when the weather is cold! This delicious soup recipe is low carb, keto, and gluten-free!

Instant Buffalo Chicken Soup PIN to try later!

for this week Friday favorite Choose I remind you of this delicious Instant Buffalo Chicken Soup. This is a soup recipe for people who love the strong flavors of Frank’s spicy red sauce and crumbled blue cheese!

If you like spicy buffalo wings dipped in blue cheese, or any other kind of buffalo chicken flavor, you’ll probably love this creamy stew with blue cheese crumbles. But if you are suspicious of any of these flavors, you may prefer one of the others immediately a pot the soup!

It took me a few tries to test different variations of Buffalo Chicken Soup Jake And the Kara To create a version of Buffalo Chicken Soup that we thought was a winner. And then, after I uploaded the pictures, I wished we had ground the thyme when we added it to the soup. But I decided specks of thyme add character to the soup (and the thyme adds great flavor!) so for all you Buffalo Chicken lovers, I hope you enjoy this soup!

What ingredients do you need for this recipe?

How spicy is Buffalo Chicken Soup?

I would say this soup is rather spicy. But my advice is: you can always add more red-hot Frank sauce to the prepared soup, but you can’t take it out. The amount we finished with the recipe made for a delicious soup that we thought was hot enough, but feel free to use less of Frank’s red hot sauce if you’re not sure how much heat you want.

What if you’re not a fan of blue cheese?

If you enjoy the flavors of Buffalo chicken but aren’t big on the pungent flavor of blue cheese, just top the soup with Parmesan or any other grated or crumbled white cheese you like.

What size Instant Pot did you use?

I am using 6 quart bowl (Referral link) for all of my Instant Recipes recipes. Check out my growing collection of Instant Pot Recipes!

Want more Buffalo Chicken flavor in your life?

I have a large collection of Favorite Recipes Using Frank’s Hot Red Sauce. or check out Low carb instant buffalo chicken recipes On my Slow Cooker or Pressure Cooker site!

How to make instant buffalo chicken soup:

(This is just a summary of the steps. Scroll down for a printable recipe.)

Warm olive oil in Instant Pot on frying/medium setting, add chopped onion and celery and cook until melted.
add the ground thyme (continued link) and garlic powder and cook for a minute or two.
While the vegetables are cooking, trim the chicken and cut it into long strips.
add chicken, Frank’s red hot sauce (Referral link) and chicken broth to the Instant Pot.
Close the lid and set the instant pot to manual/high pressure for 15 minutes.
After 15 minutes, use the normal pressure release for 10 minutes, then quickly release the rest of the pressure.
While the soup is cooking, cut the cream cheese into pieces and crumble the blue cheese.
use slotted spoon (Continued link) To remove the chicken to a cutting board and chop it up (or chop it up if you prefer chunks).
After removing the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you shred the chicken.
When the cheese has melted, whisk the soup together, then add the shredded chicken back to the soup.
Serve the soup hot with plenty of crumbled blue cheese and spicy red Frank sauce to add to the table for those who want more!

More delicious low-carb options for Buffalo Chicken lovers:

Buffalo chicken baked with melted blue cheese

Cauliflower rice and buffalo chicken bowl

Buffalo Chicken Taco

Weekend food preparation:

This recipe has been added to a category called Prepare food on the weekend Here you will find recipes that you can prepare or cook on the weekend and eat during the week!

ingredients

1 medium onion, chopped small

2 cups small chopped celery

1 ton olive oil

1 tsp. dried thyme

1 tsp. garlic powder

4 boneless, skinless chicken breasts, trimmed and cut into strips

1/4 cup Frank’s Red Hot Sauce (Use more or less as desired, but remember you can always add more at the table.)

4 cups chicken broth or homemade chicken broth

4 oz. Cream cheese, cut into small cubes

1/2 cup crumbled blue cheese, plus more for serving

directions

Chop onions and celery. Heat the oil in a quick frying pan, using the frying setting over medium heat.
Add the chopped onion and celery and cook for about 5 minutes, until softened.
Add the thyme and garlic powder and cook for a minute or two. (I will use ground thyme, or if you have spice grinder (affiliate link) or file mortar and pestle (Continued link) I’ll grind the thyme.)
While the vegetables are cooking, trim the chicken and cut it into long strips.
add chicken strips, Frank’s red hot sauce (Referral link) and chicken broth to the Instant Pot.
Close the lid and set the instant pot to manual/high pressure for 15 minutes.
After 15 minutes, use the normal pressure release for 10 minutes, then quickly release the rest of the pressure.
While the soup is cooking, crumble the blue cheese and cut the cream cheese into small cubes.
use slotted spoon (Continued link) To remove the chicken to a cutting board and chop it up (or chop it up if you prefer chunks).
After the pressure is removed and the chicken is removed to a cutting board, add the cheese to the Instant Pot and let it melt while the chicken is slicing away.
When the cheese has melted, whisk the soup together, then add the shredded chicken back to the soup. (You can heat it up for a minute or two using the Saute setting if needed, but it will likely still be very hot.)
Serve the soup hot, with more crumbled blue cheese and spicy red Frank sauce to add to the table if desired.

Notes

I am using 6 quart bowl (Referral link) for all of my Instant Recipes recipes.

This recipe was created by Kalyn, with help testing a few different versions of Jake And the Kara!

Nutrition information:

fruit:

serving size:

1

Amount per service:
Calories: 335Total fat: 17 gramsSaturated fat: 8 gramsUnsaturated fats: 0 gramsUnsaturated fats: 8 gramsCholesterol: from 100 mgsodium: 774 mgcarbohydrates: 5 gramsthe basic: 1 gramsugar: 5 gramsprotein: 33 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet Low Glycemic Diet South Beach Diet Suggestions:
Buffalo chicken soup is a good choice for any low-carb diet. It’s probably a bit too high in fat to be officially approved for the original South Beach Diet, but if you used low-fat cream cheese and ditched the blue cheese, it wouldn’t be bad for a treat.

Find more recipes like these:
Uses Instant Pot Recipes Find more recipes like these! use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on Pinterest or in Facebook To see all the good recipes I share there.

Historical notes for this recipe:
This recipe was published in 2018. It was last updated with more information in 2022.