Instant Pot Buffalo Chicken Soup

This easy buffalo chicken soup recipe is made in the Instant pot, and is a quick family dinner!
AuthorLindseyCategoryDifficultyBeginner
This easy buffalo chicken soup recipe is made in the Instant pot, and is a quick family dinner!
Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 2 tbsp butter
 1 cup mirepoix
 pinch of salt and pepper
 4 chicken breasts
 32 oz chicken broth
 1 ½ cups water
 ¼ cup Buffalo wing sauce, plus more to taste
 4 oz cream cheese
 ½ cup heavy cream
 blue cheese crumbles to top, if desired
1

Set Instant Pot to saute. Add butter, mirepoix, salt and pepper. Allow to cook until carrots and onions are soft, about 5 minutes.

2

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.

3

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.

4

Carefully remove the lid. Remove the chicken breasts and place in a bowl. Shred the chicken between two forks. Set aside.

5

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.

6

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

 2 tbsp butter
 1 cup mirepoix
 pinch of salt and pepper
 4 chicken breasts
 32 oz chicken broth
 1 ½ cups water
 ¼ cup Buffalo wing sauce, plus more to taste
 4 oz cream cheese
 ½ cup heavy cream
 blue cheese crumbles to top, if desired

Directions

1

Set Instant Pot to saute. Add butter, mirepoix, salt and pepper. Allow to cook until carrots and onions are soft, about 5 minutes.

2

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.

3

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.

4

Carefully remove the lid. Remove the chicken breasts and place in a bowl. Shred the chicken between two forks. Set aside.

5

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.

6

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!

Instant Pot Buffalo Chicken Soup

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