Instant Pot Buffalo Chicken Soup
If you are a fan of buffalo chicken wings than this Instant Pot Buffalo Chicken Soup is a must make! You get the same flavors of a wing but in a creamy and smooth soup. Bonus, no messy fingers to lick clean too. This buffalo chicken soup does carry a little kick, and is everything we wanted and more. Change things up from the basic chili or potato soup, and give this buffalo soup a try! *** This Recipe Was Created by Cousin Jamie*
As you all know we love trying new recipes. A while back I thought why not take a chicken wing and create a soup based on the flavors. My husband and I love our buffalo chicken wings, but to be honest they can sometimes be a little bit of work. I wanted the flavors of the wings but in a soup form. I got to work and this is how the buffalo chicken soup was created!
Hot sauce is kind of like my husband’s ketchup! He puts hot sauce on so many meals you would think this stuff isn’t warm at all. They are two peas in a pod. I like some spice as well but not as much as him. I serve up the buffalo chicken soup, and he doctors him up a little more for that added heat. We both are able to enjoy this epic soup, with the heat factors where we like it.
The Instant Pot Best Buffalo Chicken Soup
Silky smooth base, tender bits of chicken throughout, and topped with some blue cheese crumbles and slivers of green onions. Grab those spoons and dive in.
You can use frozen, fresh or leftover chicken for this recipe. I have made it with fresh chicken and frozen, and even leftover rotisserie chicken. This soup is very versatile when it comes to the chicken you can use. Win for us! So if you want to cut a corner with leftover chicken, by all means, go right ahead.
Quick and Easy Instant Pot Buffalo Chicken Soup
One thing I will note is if you are sensitive to heat, start small with the hot sauce. You can always add a splash more in once your soup is done to taste. You can’t take the spice out if you add to much. When I first made this soup it was a trial and error to find the perfect ratio. I mastered the heat factor now, so each time it comes out perfectly. So keep that hot sauce by your side and add more if you can handle the heat factor, or go light if you tend to like a very light kick.
No Fail Dinner Recipe
I call this my no fail dinner recipe for nights I need a meal quick. It turns out great every single time I make it, and I know my husband won’t complain. It’s easy to make, minimal prep and is great for any day of the week.
More Instant Pot Buffalo Meals you may like: Instant Pot Buffalo Chicken Sliders, Instant Pot Buffalo Chicken Casserole, And Instant pot Buffalo Chicken Dip
Let me know how you like the soup below if you try it out!
Instant Pot Buffalo Chicken Soup
If you are a fan of buffalo chicken wings than this Instant Pot Buffalo Chicken Soup is a must make! You get the same flavors of a wing but in a creamy and smooth soup.
- 1 Onion
- 2 stalks celery
- 48 oz chicken broth
- 3 large chicken breasts
- 32 oz Frozen country style hashbrowns
- 1 tbs garlic powder
- 1 tbs onion powder
- 8 oz cream cheese
- 8 oz hot sauce
- 1 green onion
- 1 Crumbled blue cheese
- Pour chicken broth in the instant pot
- Chop onion and celery and add to the broth.
- Pour in potatoes, chicken breast, and seasonings
- Place cream cheese on top and pour over hot sauce
- Place on manual high pressure for 15 minutes.
- Do a Quick Release.
- Place on saute and stir until cream cheese is well combine.
- Serve with green onions and crumbled blue cheese
For less spicy use half cup of hot sauce.
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Nutrition Information:Yield: 10 Serving Size: 4 oz
Amount Per Serving: Calories: 419Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 59mgSodium: 1806mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 17g
This soup was a hit with my family! My husband had multiple bowls and raved about how delicious it was. I used frozen chicken and the prep work was simple but it definitely tasted like I had put a lot of effort into it. This soup will be made again at my house!
Glad you liked it 😊
It was a good soup. Warm, creamy and filling, with just a nice touch of heat at the end. I did a half-batch in an instant pot mini by cutting the ingredients in half, but keeping the time the same. I was short of Frank’s RedHot, so it was half the amount (2 oz.) The chicken used was some from a Costco roasted chicken.
The wife was happy and will be taking it with her to work.
Made this last night!!! So easy and so yummy!! Left out the celery because my family isn’t a big fan… used family pack of chicken breast tenderloins for the chicken… added shredded Colby jack cheese to the top afterwards!!! Sooo good! Will definitely be making again!