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Buffalo Chicken Soup | Instant Pot Buffalo Chicken Soup Recipe
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Natural Pressure Release:
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
servings
Author:
AshleyThompson
Ingredients
1 1/2
pounds
Boneless Skinless Chicken Thighs
6
cups
Chicken Broth
1
cup
Buffalo Sauce
1
cup
Carrots
diced
1
cup
Celery
diced
1
cup
Onion
diced
4
cloves
Garlic
minced
2
tbsp
Ranch Seasoning
8
oz
Cream Cheese
4
tbsp
Unsalted Butter
Blue Cheese Crumbles
for garnish
Green Onion
for garnish
Instructions
Prepare the Ingredients
. Gather your chicken, veggies, and other ingredients.
Sauté
. Sauté the veggies and garlic until aromatic.
Add Chicken and Buffalo Sauce
. Toss in the chicken and buffalo sauce.
Pressure Cook
. Let the Instant Pot work its magic and cook everything to perfection.
Shred the Chicken
. Once cooked, shred the chicken for that hearty soup texture.
Add Cream Cheese and Butter
. Stir in cream cheese and butter for a creamy finish.
Serve and Garnish
. Ladle the soup into bowls and garnish with blue cheese crumbles and green onions.