Instant Pot Buffalo Chicken Soup

This instant pot buffalo chicken soup is packed with flavor. The chicken is perfectly cooked until juicy then shredded and mixed in with lots of buffalo sauce and cheddar cheese. I made this comforting recipe with this absolutely game changing Instant Pot Turkey Bone Broth but of course you can use regular chicken broth in a pinch. I must say that this has been on of my favorite pressure cooker soup recipes this winter along with this Olive Garden copycat recipe for Instant Pot Chicken Gnocchi Soup.

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Let’s Talk About The Ingredients

• Chicken Breast – Cook the chicken until you can easily shred it.
• Chicken Broth – Pour the broth into the instant pot.
• Butter – Melt the butter under the saute function.
• Celery, Onion, Garlic Cloves – Chop the ingredients then saute just until fragrant.
• Flour – Add the flour to help thicken up the soup.
• Buffalo Sauce – This mild buffalo sauce works great but you can get a hotter version if you like spicy chicken soup.
• Ranch Seasoning – The ranch seasoning adds tons of flavor.
• Cream Cheese and Cheddar Cheese – Mix in at the end and wait until the cheeses are completely melted into the soup.
• Bleu Cheese Crumbles – Top your pressure cooker buffalo chicken soup with bleu cheese crumbles when serving.

How To Make Instant Pot Buffalo Chicken Soup

1. First, start by chopping the celery and onion. Chop and mince the garlic cloves.
2. Season the chicken breast with a little bit of salt and pepper if desired.
3. Set the function on the instant pot to saute and add the butter. Remove the trivet as you will not be using it for this recipe.
4. Once the butter has melted, add in the celery, onion, minced garlic and flour. Saute for just 1-2 minutes until fragrant. Add the chicken breast in and mix together just to combine.
5. Pour in the chicken or turkey broth and mix.
6. Cancel the saute function and close the lid. Cook on high pressure for 12 minutes with a 10 minute natural release.
7. Release any remaining pressure and open the lid.
8. Remove the chicken breasts and transfer to a plate. Use 2 forks to shred the chicken then transfer back to the instant pot.
9. Cut the softened cream cheese into smaller pieces.
10. Turn the saute function on again and add in the buffalo sauce, cream cheese, cheddar cheese and ranch seasoning. Mix together to combine and allow the cheeses time to melt. This took about 5-7 minutes.
11. Turn off the saute function and serve with crumbled bleu cheese and fresh parsley if desired.

Can I Use Hot Sauce Instead?

You may certainly substitute the buffalo sauce for hot sauce if you’d like. Keep in mind that the outcome will be spicy soup. So if you like spice, then go for it!

Recipe Notes

• This pressure cooking time for the chicken works well for 8-10 oz medium sized chicken breasts. Adjust the timing if your chicken is smaller or larger. It usually takes 8-10 minutes for very small chicken breasts and up to 15 minutes for large sizes. Don’t forget the 10 minute natural release.
• I like using this mild buffalo sauce but you may use one with a little more heat if you prefer a spicy chicken soup.
• Use dry ranch seasoning not ranch dressing for this recipe.
• This recipe was made in an 8 qt instant pot. Liquid quantities may need to be reduced if using a smaller pot. Never add liquid above the maximum fill line.
• Always read your instant pot manual before using it.