Instant Pot Buffalo Chicken Soup
Instant Pot buffalo chicken soup serves up bold flavors, pressure cooker style. A hearty meal cooked in just minutes in ninja food pressure cooker too.
Servings: 6
Equipment
- 1 pressure cooker
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
Nutrition
Serving: 2oz | Calories: 551kcal | Carbohydrates: 25g | Protein: 10g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 139mg | Sodium: 3201mg | Potassium: 865mg | Fiber: 3g | Sugar: 8g | Vitamin A: 12696IU | Vitamin C: 73mg | Calcium: 189mg | Iron: 2mg