Sometimes, there is nothing that will hit the spot better than chicken wings and a cold beer. I lived in Buffalo, NY as a child, and again as a young adult, so I have a soft spot in my heart for good chicken wings. I can never seem to master them at home, so this easy Buffalo chicken wing soup has been my go-to when the craving strikes
This soup has so many of the things I love about chicken wings without all of the work. It’s creamy, spicy, and has bold flavors – just like I want my chicken wings to be!
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It’s no secret how much I love my Instant Pot! I use it at least once a week. As a busy mom, nothing makes me happier than throwing dinner together in a few minutes!
We also love to make Broccoli Cheddar Soup and Tex-Mex Chicken and Quinoa in the IP.
If you don’t have an Instant Pot (or any other pressure cooker), first of all, you need one. However, you can make this stovetop or in a crockpot.
For stovetop:
Add the chicken, broth and water to a pot and boil until chicken is cooked through. Then you’ll remove the chicken and shred it, add the hot sauce, and follow the rest of the instructions.
For crockpot:
Add the chicken, broth, water and hot sauce to the crockpot. Cook on high until chicken is cooked through. Remove the chicken and shred, then follow the rest of the instructions
I’m a sucker for soups when the weather gets chilly. There’s something so fulfilling about dunking a piece of warm bread into a hot bowl of soup! It makes my heart happy.
This soup earned my husband’s stamp of approval, and he’s picky about his chicken wings! It’s the perfect blend of creamy and spicy, and we absolutely love it. I’m sure you will, too!
Set Instant Pot to saute. Add butter, mirepoix, salt and pepper. Allow to cook until carrots and onions are soft, about 5 minutes.
Turn Instant Pot off. Add chicken, broth, water, and Buffalo sauce. Set the Instant Pot lid to seal and set to high pressure for 15 minutes.
When timer goes off, allow for a natural release for 5 minutes. After 5 minutes, carefully do a quick release. Turn off the Instant Pot.
Carefully remove the lid. Remove the chicken breasts and place in a bowl. Shred the chicken between two forks. Set aside.
If using an immersion blender: add cream cheese and cream to Instant Pot. Blend using the immersion blender.
If using a stand blender: place a few ladles of broth into the blender. Add cream cheese and cream and blend. Then pour back into the Instant Pot.
Once the broth is blended with cream and cream cheese, add the shredded chicken back into the Instant Pot. Serve warm with toasty bread and top with blue cheese crumbles. Add additional Buffalo wing sauce for extra heat. Enjoy!
Ingredients
Directions
Set Instant Pot to saute. Add butter, mirepoix, salt and pepper. Allow to cook until carrots and onions are soft, about 5 minutes.
Turn Instant Pot off. Add chicken, broth, water, and Buffalo sauce. Set the Instant Pot lid to seal and set to high pressure for 15 minutes.
When timer goes off, allow for a natural release for 5 minutes. After 5 minutes, carefully do a quick release. Turn off the Instant Pot.
Carefully remove the lid. Remove the chicken breasts and place in a bowl. Shred the chicken between two forks. Set aside.
If using an immersion blender: add cream cheese and cream to Instant Pot. Blend using the immersion blender.
If using a stand blender: place a few ladles of broth into the blender. Add cream cheese and cream and blend. Then pour back into the Instant Pot.
Once the broth is blended with cream and cream cheese, add the shredded chicken back into the Instant Pot. Serve warm with toasty bread and top with blue cheese crumbles. Add additional Buffalo wing sauce for extra heat. Enjoy!