Instant Pot Creamy Buffalo Chicken Soup
Get ready to warm up your taste buds with this Instant Pot Creamy Buffalo Chicken Soup recipe! Packed with tender chunks of chicken, a creamy base with a kick of hot buffalo sauce, and a medley of veggies, it’s the perfect comfort food for any season. With just a few simple ingredients, your Instant Pot will do all the work, making this hearty soup a quick and delicious dinner idea.
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Get ready to warm up your taste buds with this Instant Pot Creamy Buffalo Chicken Soup recipe! Packed with tender chunks of chicken, a creamy base with a kick of hot buffalo sauce, and a medley of veggies, it’s the perfect comfort food for any season. With just a few simple ingredients, your Instant Pot will do all the work, making this hearty soup a quick and delicious dinner idea.
What makes this soup healthy?
This Creamy Buffalo Chicken Soup is a delicious healthier choice. First, it includes a generous amount of vegetables like celery, carrots, and onions, which provide essential vitamins and fiber. Additionally, using chicken breast instead of darker meat cuts reduces the overall fat content. You can control the level of hot buffalo sauce to suit your spice preference, making it customizable for your taste. Lastly, incorporating half and half cream and cream cheese for creaminess keeps it relatively light compared to heavy cream, while still delivering a satisfying texture.
Why you’ll love this recipe
The bold and zesty flavor profile of this Instant Pot soup idea combines the richness of cream cheese with the fiery kick of buffalo sauce, creating a unique and addictive taste experience. The Instant Pot simplifies the cooking process, making it a convenient soup for busy nights, and the lean chicken breast with an array of vegetables adds a nutritious touch to this comforting soup, making it a crowd-pleaser for those seeking both flavor and healthiness in their meals. Finally, the versatility of this soup allows you to adjust the spice level and toppings to suit your preferences, making it a hit for gatherings and family dinners alike.
RELATED: One Pot Creamy Chicken and Mushroom Soup – an easy, one-pot recipe that’s ready in just 30 minutes. A warm, creamy soup perfect for a cold winter day. This recipe is quick, easy, and the entire family will love it.
To make this soup recipe you’ll need
- Butter
- Onion
- Celery
- Carrots
- Garlic powder
- Dried thyme
- Red chili flakes
- Chicken breasts
- Half and half cream
- Hot buffalo sauce
- Chicken stock
- All-purpose flour
- Cream cheese
- Ranch salad dressing
How to make Creamy Chicken Buffalo Soup in the Instant Pot
- Turn the Instant pot on and select the SAUTE button. Add butter and let it melt.
- Once the butter has melted add chopped onions, celery, and carrots. Mix and let the vegetables cook until they begin to soften.
- Next add garlic powder, thyme, and red chili flakes and cook for 1-2 minutes.
- Add diced chicken breasts, half and half cream, buffalo sauce, and chicken stock. Mix and let the soup come to a boil.
- Mix 3 tablespoons of chicken stock with 3 tablespoons of all-purpose flour and add the mixture into the soup (this will thicken the soup).
- CANCEL the SAUTE button. Select the PRESSURE COOK button and cook on HIGH PRESSURE for 10 minutes. (Make sure the valve is in the SEALING position).
- Once the pressure-cooking cycle is over. Allow the pressure to release naturally for 10 minutes then quick release pressure by manually moving the valve from SEALING to VENTING position.
- Take the lid off and select the SAUTE button, and add cream cheese and ranch dressing.
- Let the soup simmer for a few minutes (until the cream cheese melts completely)
- Select the CANCEL button when the cream cheese has melted. Serve hot with crusty bread and enjoy!
Make this Instant Pot Creamy Buffalo Chicken Soup, then check out my Creamy Instant Pot French Onion Chicken Soup, or my Creamy Gnocchi Bacon Soup and more of my soup recipes.
Stovetop Instructions
- Sauté the vegetables: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots and cook for 5–7 minutes, until softened. Stir in the garlic powder, thyme, and red chili flakes and cook for 1 minute more.
- Add chicken and liquids: Add the diced chicken breasts, buffalo sauce, chicken stock, and half-and-half. Stir well and bring the soup to a gentle boil, then reduce heat to medium-low to maintain a steady simmer.
- Thicken the soup: In a small bowl, whisk together 3 tablespoons chicken stock with the flour until smooth. Stir the mixture into the soup.
- Simmer: Cover partially and simmer for 18–25 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- Finish: Reduce heat to low. Stir in the cream cheese and ranch dressing until fully melted and the soup is creamy. Simmer for another 3–5 minutes, then taste and adjust seasoning if needed before serving.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this soup, and how to store any leftovers.
Can I use a different type of meat besides chicken breast?
While chicken breast is the traditional choice, you can certainly experiment with other proteins like shredded chicken thighs or even cooked ground chicken for a different flavor and texture.
Is this soup very spicy?
The level of spiciness can be adjusted by adding more or less hot buffalo sauce. Start with the recommended amount and adjust to your taste.
Can I make this soup in a regular pot instead of an Instant Pot?
Yes, you can make it on the stovetop by simmering the ingredients until the chicken is cooked through and the vegetables are tender. The Instant Pot just speeds up the process.
What are some good toppings for this soup?
Popular toppings include chopped green onions, shredded cheddar cheese, crumbled blue cheese, and a drizzle of ranch dressing. Get creative with your toppings to suit your taste.
Can I make this soup in advance and freeze it?
Yes, you can make a batch in advance and freeze it for later. Be sure to let it cool completely before transferring it to an airtight container. Thaw and reheat on the stovetop or in the microwave when ready to enjoy.
Is this soup gluten-free?
To make it gluten-free, you can use a gluten-free flour alternative for thickening the soup. Also, check the labels of your hot buffalo sauce and ranch dressing to ensure they are gluten-free.
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Other soup recipes to make in your instant pot or pressure cooker
- Creamy Instant Pot French Onion Chicken Soup – packed with tender chicken, mushrooms, onions, and a creamy, flavorful broth. This easy-to-make soup is perfect for chilly days and will become a new family favorite.
- Instant Pot White Chicken Chili – Easy, creamy and absolutely delicious, this White Chicken Chili Recipe is cooked quickly in your instant pot!
Instant Pot Creamy Buffalo Chicken Soup Recipe
Equipment You’ll Need
Ingredients
- 6 tablespoon butter
- 1 medium onion (chopped)
- 1 ½ cups chopped celery
- 1 ½ cups chopped carrots
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon red chili flakes
- 3 boneless skinless chicken breasts cut into bite-size cubes
- 1 cup half and half cream
- ½ cup hot buffalo sauce (you can add more as per your spice level)
- 6 cups chicken stock + 3 tablespoons
- 3 tablespoons all-purpose flour
- 7 oz 200 gm cream cheese
- 4 tablespoons ranch dressing
Instructions
- Turn the Instant pot on and select the SAUTE button. Add butter and let it melt.
- Once the butter has melted add chopped onions, celery, and carrots. Mix and let the vegetables cook until they begin to soften.
- Next add garlic powder, thyme, and red chili flakes and cook for 1-2 minutes.
- Add diced chicken breasts, half and half cream, buffalo sauce, and chicken stock. Mix and let the soup come to a boil.
- Mix 3 tablespoons of chicken stock with 3 tablespoons of all-purpose flour and add the mixture into the soup (this will thicken the soup).
- CANCEL the SAUTE button. Select the PRESSURE COOK button and cook on HIGH PRESSURE for 10 minutes. (Make sure the valve is in the SEALING position).
- Once the pressure-cooking cycle is over. Allow the pressure to release naturally for 10 minutes then quick release pressure by manually moving the valve from SEALING to VENTING position.
- Take the lid off and select the SAUTE button, and add cream cheese and ranch dressing.
- Let the soup simmer for a few minutes (until the cream cheese melts completely)
- Select the CANCEL button when the cream cheese has melted.
- Serve hot with crusty bread or pasta.
Nutrition
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I didn’t make this, but it sounds very good. I do not have an Instant Pot, Can it be made in a Crock Pot the same way????
Thank you, it would actually be easier to make it on a stovetop rather than a crock pot, here are the stovetop instructions:
Stovetop Instructions
Sauté the vegetables:
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots and cook for 5–7 minutes, until softened. Stir in the garlic powder, thyme, and red chili flakes and cook for 1 minute more.
Add chicken and liquids:
Add the diced chicken breasts, buffalo sauce, chicken stock, and half-and-half. Stir well and bring the soup to a gentle boil, then reduce heat to medium-low to maintain a steady simmer.
Thicken the soup:
In a small bowl, whisk together 3 tablespoons chicken stock with the flour until smooth. Stir the mixture into the soup.
Simmer:
Cover partially and simmer for 18–25 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Finish:
Reduce heat to low. Stir in the cream cheese and ranch dressing until fully melted and the soup is creamy. Simmer for another 3–5 minutes, then taste and adjust seasoning if needed before serving.