Instant Pot Buffalo Chicken Soup is made with tender chicken, diced hash browns, celery, onion, cream cheese, chicken broth, and buffalo sauce for a rich, creamy soup with all the bold flavors of buffalo chicken wings. It’s an easy comfort food recipe that’s perfect for game day, busy weeknights, or anyone who loves a little heat.
I love making this soup because it has all the flavor of buffalo chicken wings without the mess. Everyone can customize their bowl with extra hot sauce, blue cheese crumbles, green onions, or ranch dressing, making it a fun dinner that’s always a hit in my house. 🌶️🍗🥣
Why I Love this Recipe
Ingredient notes
- Chicken Breasts: I use boneless, skinless chicken breasts because they become tender and shred easily after pressure cooking. Chicken thighs also work well if you prefer dark meat.
- Frozen Country Style Hash Browns: These make the soup hearty and creamy without having to peel or dice potatoes. There’s no need to thaw them before adding them to the Instant Pot.
- Chicken Broth: I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
- Onion and Celery: These vegetables create a flavorful base and add classic homemade soup flavor.
- Garlic Powder: Garlic powder blends perfectly into the broth and adds plenty of flavor with no extra prep.
- Onion Powder: Onion powder adds another layer of savory flavor and pairs perfectly with the buffalo sauce.
- Cream Cheese: Full-fat cream cheese melts into the broth, making the soup rich, creamy, and helping balance the heat from the buffalo sauce.
- Hot Sauce: I use your favorite buffalo-style hot sauce to give the soup its signature spicy flavor. You can add a little more or less depending on how spicy you like it.
- Green Onion: Sliced green onions add a fresh, mild onion flavor and make a great garnish.
- Blue Cheese Crumbles: If you love buffalo wings, don’t skip the blue cheese! It adds a creamy, tangy finish that pairs perfectly with the spicy soup. If you’re not a blue cheese fan, shredded cheddar or a drizzle of ranch dressing are delicious alternatives. 🌶️🍗🥣
Be sure to check out the full recipe and ingredient list below
How To Make
- Pour the chicken broth into the Instant Pot.
- Add the chopped onion, celery, frozen hash browns, chicken breasts, garlic powder, and onion powder. Place the cream cheese on top, then pour the buffalo hot sauce over the cream cheese.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure (Manual) for 15 minutes.
- Carefully perform a quick release once the cooking time is complete. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Instant Pot.
- Turn the Instant Pot to the Sauté setting and stir until the cream cheese is completely melted and the soup is smooth and creamy.
- Serve hot, topped with sliced green onions and crumbled blue cheese.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- I place the cream cheese on top of the other ingredients so it doesn’t stick to the bottom of the Instant Pot.
- I let the chicken rest for a minute or two before shredding it. It pulls apart much more easily.
- I always shred the chicken with two forks and stir it back into the soup so every bite has plenty of chicken.
- If you like extra heat, add a little more buffalo sauce just before serving.
- For a milder soup, stir in a little extra cream cheese or top each bowl with a drizzle of ranch dressing.
- My favorite toppings are crumbled blue cheese, sliced green onions, shredded cheddar cheese, and crispy bacon for even more buffalo chicken flavor.
- If the soup thickens in the refrigerator, simply stir in a little extra chicken broth while reheating until it reaches the consistency you like. 🌶️🍗🥣
Frequently Asked Questions
Can I use rotisserie chicken instead of chicken breasts?
Yes! Rotisserie chicken is a great shortcut. Simply stir the shredded chicken into the soup after pressure cooking and heat it through before serving.
What hot sauce works best?
I like using Frank’s RedHot Buffalo Wings Sauce for classic buffalo flavor, but you can use your favorite buffalo-style hot sauce and adjust the amount to your preferred spice level.
Can I make this soup less spicy?
Absolutely! Use less buffalo sauce or stir in a little extra cream cheese to mellow the heat.
Can I freeze Buffalo Chicken Soup?
You can, but because it contains cream cheese, the texture may change slightly after thawing. I think it’s best enjoyed fresh, but it will keep in the freezer for up to 3 months.
Why is my soup so thick?
The frozen hash browns continue to absorb liquid as the soup sits. Simply stir in a little extra chicken broth when reheating until it reaches the consistency you like.
What toppings go well with Buffalo Chicken Soup?
My favorites are crumbled blue cheese, sliced green onions, shredded cheddar cheese, a drizzle of ranch dressing, and extra buffalo sauce for even more flavor.
Can I make this soup on the stovetop?
Yes! Simmer the chicken, vegetables, hash browns, seasonings, and broth until the chicken is cooked through. Shred the chicken, return it to the pot, then stir in the cream cheese and buffalo sauce until the soup is smooth and creamy. 🌶️🍗🥣
What to Serve With Buffalo Chicken Soup
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.
Ingredients
- 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
Instructions
- 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
Notes
For less spicy use half cup of hot sauce.
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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!