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instant pot buffalo chicken soup

Instant Pot Buffalo Chicken Soup

Warm up with a cozy bowl of this instant pot buffalo chicken soup. This tasty but easy dish is sure to spice up your weeknight dinner routine.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 273kcal



  • 4 boneless, skinless chicken breasts medium sized about 8-10 oz each
  • 4 tbsp butter
  • 3 celery ribs chopped
  • 1 small onion chopped and diced
  • 4 garlic cloves minced
  • 1/4 cup flour
  • 4 cups chicken broth
  • 1/2 cup buffalo sauce
  • 1 1/2 tbsp ranch seasoning or to taste
  • 4 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • crumbled bleu cheese optional for topping
  • fresh parsley optional for topping


  • First, start by chopping the celery and onion. Chop and mince the garlic cloves.
  • Season the chicken breast with a little bit of salt and pepper if desired.
  • 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.
  • 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.
  • Pour in the chicken or turkey broth and mix.
  • Cancel the saute function and close the lid. Cook on high pressure for 12 minutes with a 10 minute natural release.
  • Release any remaining pressure and open the lid.
  • Remove the chicken breasts and transfer to a plate. Use 2 forks to shred the chicken then transfer back to the instant pot.
  • Cut the softened cream cheese into smaller pieces.
  • 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.
  • Turn off the saute function and serve with crumbled bleu cheese and fresh parsley if desired.


  • 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.


Calories: 273kcal | Carbohydrates: 9g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1745mg | Potassium: 481mg | Fiber: 1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 13mg | Calcium: 184mg | Iron: 1mg