This Instant Pot Buffalo Chicken Soup Recipe has tons of flavor - it's everything you love about buffalo chicken dip and buffalo wings in a hearty soup!
If you love instant pot meals, try our yummy vegetable beef soup - it's so good!!
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- Ingredients
- Frequently Asked Questions
- Ang's Tips
- Storage
- Short Cut Method
- Slow Cooker Instructions
- Serving Suggestions
- Similar Recipes
- More Instant Pot Recipes
- Instant Pot Buffalo Chicken Soup
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- Instant Pot Buffalo Chicken Soup
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This time of year, I just love making soup. And for extra cold days, this hearty chicken soup with buffalo flavor is always a big hit. There's a distinct creaminess from the ranch dressing, and of course, it's got lots of cheese in it, too.
For those watching your carbs, this is a keto-friendly meal. Not only that, but it is gluten-free as well.
Ingredients
This is meant to be a brief overview of our buffalo chicken soup recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Butter: I use salted butter for this recipe.
- Garlic: Whenever possible, I recommend fresh garlic.
- Veggies: Celery and green bell peppers add flavor and texture to the soup.
- Chicken: I like to use boneless, skinless chicken breasts. You could also use chicken thighs.
- Chicken Broth or Chicken Stock: Either works fine for the base of the soup.
- Ranch Dressing: Adds flavor and creaminess to the dish.
- Buffalo Sauce: Any brand or variety of hot sauce will work. I like Frank's RedHot original hot sauce.
- Cream Cheese: Adds creaminess to the broth.
- Cheese: I recommend shredding your own cheddar cheese rather than buying pre-shredded as it melts better. You could also use Monterey jack or pepper jack cheese.
- Seasonings: To add flavor, you will also need garlic powder, onion powder, salt, black pepper, and paprika.
Optional Toppings: crumbled blue cheese, tortilla strips, chopped cilantro, or avocado slices.
Variations:
- If you like really spicy food, add extra hot sauce, chili powder, or a pinch of red pepper flake.
- Stir in diced carrots, sweet corn, leftover rice, or a bit of pasta to make this hearty soup even more filling.
- Add a splash of heavy cream to make the soup more creamy and tone down the heat.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this Instant Pot Buffalo Chicken Soup recipe.
Chicken stock is made using chicken bones and has a richer flavor than chicken broth which is made using chicken meat instead. Both are good options and can often be used interchangeably.
Buffalo sauce is made with butter and hot sauce is not.
Ang's Tips
✔️ Be sure that the cream cheese and ranch dressing are room temperature before adding them in so they do not curdle.
Storage
To Store: Store in an airtight container in the refrigerator for 4-5 days. (These are my favorite airtight containers.)
To Reheat: Heat individual portions in 30-second intervals in a microwave-safe container until warm throughout. Alternatively, the whole batch can be reheated on the stovetop in a saucepan over medium heat
To Freeze: Store in a freezer-safe container for up to 3 months.
To Thaw: Move the soup from the freezer to the fridge a day or two before you want to reheat and serve.
Short Cut Method
For a faster version of this tasty soup, use leftover rotisserie chicken, or any leftover chicken you have on hand.
Slow Cooker Instructions
- If you don't plan to sauté your vegetables in a skillet before adding them to the slow cooker, you can skip the butter.
- Place the garlic, celery, bell pepper, chicken, spices, and broth in the crock pot.
- Cook on low for 8 hours or on high for 4 hours.
- Remove and shred the chicken.
- Add the cream cheese, buffalo sauce, ranch dressing and shredded cheddar to the slow cooker. Whisk until smooth and add the shredded chicken back to the slow cooker.
Serving Suggestions
Serve your creamy buffalo chicken soup with a variety of toppings like sour cream, green onions, additional shredded cheese or blue cheese crumbles. It would also be so good with a pile of Cheesy Ranch Tater Tots on top, too.
It's super tasty with tortilla chips in a pinch or one of these yummy sides:
Similar Recipes
Next time, try one of these delicious recipes:
- Slow Cooker Potato Soup - this is hearty and so easy to pull together.
- Slow Cooker Italian Wedding Soup - a delicious classic Italian soup.
- Chicken Tortilla Soup - this soup is perfect for game day!
- Buffalo Chicken Mac and Cheese - creamy and a little spicy and so delicious.
- Lasagna Soup - all of the flavors of your favorite lasagna, but so much easier!
You'll also love our Busy Day Soup and Tomato Basil Soup.
More Instant Pot Recipes
Instant Pot Buffalo Chicken Soup
Not ready to make this yummy instant pot soup yet? Don’t forget to pin the delicious recipe for later!
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Instant Pot Buffalo Chicken Soup
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Ingredients
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 ½ cup chopped celery
- 1 ½ cup chopped bell pepper (I mix green and orange)
- 2 pounds chicken breast
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 32 ounce carton chicken broth
- ½ cup low carb ranch dressing room temperature
- ⅓ cup buffalo sauce
- 4 ounces cream cheese room temperature
- 2 cups shredded cheddar
Instructions
- Melt the butter using the Instant Pot sauté feature and sauté the celery, bell peppers and garlic.1 tablespoon butter, 1 tablespoon minced garlic, 1 ½ cup chopped celery, 1 ½ cup chopped bell pepper
- Once the vegetables are sautéd, add in the chicken, paprika, onion powder, garlic powder and chicken broth.2 pounds chicken breast, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 32 ounce carton chicken broth
- Place the lid on, seal the pressure valve and set the pressure cooker to 20 minutes.
- Allow the pressure to naturally release for 5-10 minutes,then manually release any left, and remove the lid.
- Remove the chicken and shred it, then set it aside.
- To your Instant Pot, add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar. Whisk until smooth.½ cup low carb ranch dressing, ⅓ cup buffalo sauce, 4 ounces cream cheese, 2 cups shredded cheddar
- This may take a couple of minutes of vigorous stirring.
- Add the shredded chicken back into Instant Pot and combine.
- Serve topped with optional ingredients: chopped green onions, cheese, and additional buffalo saucem, if desired.
More Buffalo Chicken Recipes
And if you are a fan of buffalo chicken wings, be sure to check out these recipes:
- Buffalo Chicken Pasta Salad - pasta salad with bold flavors such as bleu cheese and spicy buffalo sauce.
- Slow Cooker Buffalo Chicken Recipe - a great recipe because it's so simple and so delicious.
- Buffalo Chicken Crescent Ring - versatile, and great for game day.
- Best Buffalo Chicken Dip Recipe - make this dip the day before any gathering.
- Buffalo Chicken Salad - this is a delicious and easy summer meal that comes together fast!
- Buffalo Chicken Puff Pastry - game day gets even better with these flaky puff pastries filled with buffalo chicken goodness.
Terry says
I made this with boneless chicken thighs instead of chicken breasts. And I didn't have any sour cream to put on top so we used greek yogurt. I will totally make this again!
Denise says
Really good recipe, will make again. Pinned. Thanks
Julie says
If using rotisserie chicken, what modifications do I make to the instant pot recipe? Thanks!
Angela Paris says
If I was using rotisserie chicken to make this recipe, I'd skip the instant pot and make it on the stovetop. Sautée the veggies until tender, add the remaining ingredients, including the rotisserie chicken and simmer for 15-30 minutes. ENJOY!