Instant Pot buffalo chicken soup serves up bold flavors, pressure cooker style. A hearty meal cooked in just minutes. Use fresh or as a leftover chicken recipe tonight.
If you love a kick of spice to your meal, try Instant Pot buffalo chicken soup for dinner. One of our favorite quick Instant Pot recipes here on our site. (affiliate links present)
Ninja Foodi Buffalo Chicken Soup
You can totally make this as an easy Ninja Foodi recipe, in your Crockpot Express or any brand of pressure cooker.
Cold where you are (it is here) and looking for a bowl of comfort food? I have a great Instant Pot soup recipe your whole family will love. Using fresh breasts, thighs, or even as a leftover chicken recipe, this is a great one to try out this week.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
- This is a great InstaPot cookbook and set of wooden utensils are great to grab too.
- I HIGHLY recommend you buy this non stick pot. It is easier to clean and will avoid the burn message too.
For reference, this is the pressure cooker I have and use for all recipe creations.
We first made this Instant Pot buffalo chicken dip as an appetizer. It was so popular I thought there must be a way to make this as more of a meal than just a starter dish. That is where this idea came from.
Here are a few questions you might have before you get started on this:
You can keep it simple with salt and pepper like our Instant Pot chicken noodle soup. BUT if you want to want to spice it up this is a great alternative adding hot sauce and ranch dressing mix.
You can, especially in your Ninja Foodi or other pressure cooker brand. We did this with our pressure cooker pot pie soup, and Crockpot chicken noodle soup starts with raw pieces as well.
Yes, it will begin to fall apart. Boiled chicken worked great if you want shredded chicken for your meal.
Of course you can use diced chicken breasts or thighs to make this. I find the latter is cheaper and more tender overall. I just buy what is on sale typically, or I have in my freezer that can be defrosted.
You can really load up on the vegetables too. Love carrots but not so keen on celery, just double up on what you prefer.
Everything will get really tender so likelihood is that your non veggie loving kids might change their minds with this.
Buffalo Chicken Soup
- Chicken
- Carrots and celery
- Chicken Broth
- Butter
- Onion
- Hot sauce
- Cream cheese
- Flour to thicken
Use ranch dressing mix to tone down the spiciness and add additional flavors. I do like some heat compared to our “regular” Instant Pot chicken vegetable soup.
Remember that you can totally control how spicy this turns out. 2 ways: put less hot sauce in it, and adding dry ranch dressing mix. It can be thinned out easily too with more broth, or thicker with less.
Turn pot to saute and add butter. Once melted add onions, celery and carrots. Cook until softened. Then add garlic powder, thyme and red pepper flakes.
- Add cubed chicken, buffalo sauce and chicken broth. Stir and allow to begin to bubble. Turn pot off.
- Stir contents, allow to sit and cool for about 2 minutes. Then close lid and steam valve.
- Then high pressure cook for 7 minutes of cook time, allow to naturally release steam for 5 minutes when done. Release rest of pressure.
- Remove lid and add cream cheese (chunks at room temperature). Turn pot to saute again. Allow to bubble and melt.
- In a small bowl whisk together flour and half and half until smooth. Add that in and stir. Taste, if you want it milder, add ranch dressing dry mix and stir to tone down heat.
When it is perfect turn your pot off and unplug it (or it will stay on warm and continue to cook). Serve with bread or with a side of rice or something.
Spicy Chicken Soup
Once you get the heat to perfection I assure you it will become a regular on your meal plan rotation. If you have leftovers, store in airtight containers in the fridge.
When reheating just add 1/2 cup (less or more) of broth to thin it out a bit if you want. If you were serving a large crowd you could make it, and transfer to a Crock pot on warm so it could be enjoyed all day long.
It is one of our favorite meals with a WOLLOP of flavor I tell you.
What side dishes go well with soup?
I usually serve either easy dinner rolls or our garlic pull apart bread with this. If you need a gluten free option you could use your own homemade recipe and make air fryer bread too.
- Mixed vegetables of course go with everything. Even though there are some in this you can never have too many.
- Crackers always work if you’re in a hurry.
- Or just 1 minute with a quick release makes the most perfect Instant Pot broccoli you’ll ever serve.
Looking for other easy Instant Pot recipes like this one during the cooler season? Try our potato corn chowder first and we have a few others below too.
Instant Pot split pea soup takes just 17 minutes using dry peas in a bag. Add leftover ham for a really hearty and cheap meal after the holidays.
You can enjoy a ton of other easy Instant Pot chicken recipes here on our site too. From healthy to pure comfort food on a fork, we have a variety to choose from for everyone.
- Our Instant Pot crack chicken pasta is probably on the top of our list of favorites. When we have guests they’re blown away by this creation of ours.
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Instant Pot Buffalo Chicken Soup
Ingredients
- 8 tbsp butter
- 2 lbs chicken about 4 c., trimmed and cubed into bite size pieces
- 1 onion diced
- 3 c carrots dials or baby carrots cut in half
- 3 c celery diced
- 1 tsp garlic powder
- 1 tsp thyme
- 1/2 tsp red pepper flakes
- 1.5 c hot sauce or less if you want less heat
- 1 c half and half
- 64 oz chicken broth
- 1/2 c all purpose flour
- 16 oz cream cheese
- 2 packets ranch dressing mix about 4 tbsp. for a milder soup
Instructions
- Turn pot to saute and add butter. Once melted add onions, celery and carrots. Cook until softened. Then add garlic powder, thyme and red pepper flakes.
- Add cubed chicken, hot sauce and chicken broth. Stir and allow to begin to bubble. Turn pot off.
- Stir contents, allow to sit and cool for about 2 minutes. Then close lid and steam valve.
- Pressure cook on high for 7 minutes, allow to naturally release steam for 5 minutes when done. Release rest of pressure.
- Remove lid and add chunks of room temperature cream cheese. Turn pot to saute again. Allow to bubble and melt. In a small bowl whisk together flour and half and half until smooth. Add that in and stir.
- Taste, if you want it milder, add ranch dressing dry mix and stir to tone down heat.
- Turn pot off and serve