Instant Pot Buffalo Chicken Soup (Video)

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

PIN Instant Pot Buffalo Chicken Soup with to try it later!

For this week’s Friday Favorites pick I’m reminding you about this tasty Instant Pot Buffalo Chicken Soup. This is a soup recipe for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese!

If you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’ll probably love this creamy soup with crumbles of blue cheese. But if you’re skeptical about either of those flavors, you might prefer one of my other Instant Pot Soups!

It did take me a couple of tries testing variations of the Buffalo Chicken Soup with Jake and Kara to come up with a version of Buffalo Chicken Soup that we thought was a winner. And then after I uploaded the photos, I wished we had ground up the thyme when we added it to the soup. But I decided the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!) So for all the fellow Buffalo Chicken fans, hope you enjoy this soup!

What ingredients do you need for this recipe?

• onion
• celery
• olive oil
• dried thyme, preferably Ground Thyme (affiliate link)
• Garlic Powder (affiliate link)
• chicken breasts
• Frank’s Red Hot Sauce (affiliate link)
• canned chicken broth (affiliate link) or homemade chicken stock
• cream cheese
• crumbled blue cheese

How spicy is this Buffalo Chicken Soup?

I would say this soup is moderately spicy. But my advice is this: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want.

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

If you enjoy Buffalo Chicken flavors but aren’t so big on the pungent flavor of blue cheese, just top the soup with Parmesan or another grated or crumbled white cheese that you prefer.

What size Instant Pot did I use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!

Want more Buffalo Chicken flavor in your life?

I have a great round-up of favorite recipes using Frank’s Red Hot Sauce. Or check out Low-Carb Instant Pot Buffalo Chicken Recipes on my Slow Cooker or Pressure Cooker site!

How to Make Instant Pot Buffalo Chicken Soup:

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

1. Heat olive oil in the Instant Pot on the Saute/Medium setting, add the chopped onions and celery and cook until they’re starting to soften.
2. Add the Ground Thyme (affiliate link) and Garlic Powder and cook a minute or two longer.
3. While the veggies cook, trim the chicken and cut into lengthwise strips.
4. Add chicken, Frank’s Red Hot Sauce (affiliate link), and chicken stock to the Instant Pot.
5. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
6. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the rest of the pressure.
7. While the soup cooks, cut the cream cheese into chunks and crumble the blue cheese.
8. Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
9. After you’ve removed the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken.
10. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
11. Serve soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table for those who want more!

More Tasty Low-Carb Options for Buffalo Chicken Fans:

Baked Buffalo Chicken with Melted Blue Cheese

Buffalo Chicken Cauliflower Rice Bowl

Buffalo Chicken Tacos

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Continue to Content

Print

Yield: 6 servings

Instant Pot Buffalo Chicken Soup

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 25 minutes

Total Time 50 minutes

If you like the strong flavors of Frank's Red Hot Sauce and blue cheese, you'll enjoy this delicious low-carb Instant Pot Buffalo Chicken Soup!

Ingredients

• 1 medium onion chopped small
• 2 cups chopped celery, chopped small
• 1 T olive oil
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips
• 1/4 cup Frank's Red Hot Sauce (Use more or less to taste, but remember you can always add more at the table.)
• 4 cups chicken broth or homemade chicken stock
• 4 oz. cream cheese, cut into small cubes
• 1/2 cup crumbled blue cheese, plus more for serving

Instructions

1. Chop the onion and celery. Heat the oil in the Instant Pot, using the Saute setting with medium heat.
2. Add the chopped onion and celery and cook until they're starting to soften, about 5 minutes.
3. Add the thyme and garlic powder and cook a minute or two longer. (I would use ground thyme, or if you have a spice grinder (affiliate link) or a mortar and pestle (affiliate link) I would grind the thyme.)
4. While the veggies cook, trim the chicken and cut into lengthwise strips.
5. Add the chicken strips, Frank's Red Hot Sauce (affiliate link), and chicken stock to the Instant Pot.
6. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
7. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the rest of the pressure.
8. While the soup cooks, crumble the blue cheese and cut the cream cheese into small cubes.
9. Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
10. After the pressure has released and you've removed the chicken to a cutting board, add the two cheeses to the Instant Pot and let them melt while you shred the chicken apart.
11. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup. (You can heat it for a minute or two using the Saute setting if needed, but it will probably still be pretty hot.)
12. Serve soup hot, with extra crumbled blue cheese and Frank's Red Hot Sauce to add at the table if desired.

Notes

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

This recipe created by Kalyn, with help testing a few different versions from Jake and Kara!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 335Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 100mgSodium: 774mgCarbohydrates: 5gFiber: 1gSugar: 5gProtein: 33g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

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

Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2018. It was last updated with more information in 2022.

Share This: