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Instant Pot Buffalo Chicken Soup
Rich, creamy with just a bit of heat. Buffalo Chicken Soup is like Buffalo Chicken Wings in a bowl and without the mess.
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Keyword soup, soup recipes, chicken soup recipes, buffalo chicken, buffalo chicken recipes
Prep Time 25 minutes minutes
Cook Time 21 minutes minutes
Total Time 46 minutes minutes
Servings 8 servings
instant pot, knives, cutting board, measuring spoons, measuring cups, bowls
- 8 tbsp Butter
- 1 Medium Onion Diced
- 3 Cups Baby carrots Cut into 1/2” discs
- 3 Cups Celery Diced
- 1 teaspoon Garlic powder
- 1 teaspoon Thyme
- 1/2 teaspoon Red pepper flakes
- 4 Cups Chicken Diced
- 1 ½ Cups Hot sauce
- 1 Cup Half and half
- 64 oz Chicken stock
- 2 pkg Dry ranch dressing
- 1/2 Cup All-purpose flour
- 8 ounces Cream cheese
Melt 1 stick (8tbsp) of butter in Instant Pot.
Once the butter has melted add the onions, celery and carrots. Sauté until they begin to soften.
Add the garlic powder, thyme and red pepper flakes. Cook for approximately 2 minutes.
Add the diced chicken, hot sauce, half and half, chicken stock and 2 packs of dry ranch dressing.
Let soup come to a boil and whisk in flour.
Put lid on instant pot and manually set to cook for 10 minutes. Let instant pot release naturally for 10 minutes and then release manually.
Take lid off instant pot and add cream cheese. Stir until combined. Place lid back on and pressure cook for 1 minute.
Serving: 12ounces