I always appreciate a good meal with a nice tang. I’m all about adding a variety of spices in
my dishes to liven up its flavor profile.
Sometimes You Need Some Comfort Food!
My Instant Pot Buffalo Chicken Soup Recipe is easy to make and has such a great kick to it. It’s
ideal for those nights when you want some amazing comfort food. That means soup and some hot bread for me!
Instant Pot Means A Quick Dinner
Also, the fact that it’s prepared in the Instant Pot makes it even easier! Who says they don’t have time for homemade meals?!
A Recipe The Whole Family Will Love
This Instant Pot Buffalo Chicken Soup Recipe is hearty, thick, and a family favorite of ours. I am so happy that my kids and husband love meals with some spice in it. It makes cooking that much more fun!
Watch how easy it is to make my Instant Pot Buffalo Chicken Soup Recipe in this video:
Here is what you will need to make this Instant Pot Buffalo Chicken Soup Recipe:
Ingredients:
2 skinless and boneless chicken breasts.
3 cups chicken stock
1/2 teaspoon paprika
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup heavy whipping cream
2 celery stalks, diced
2 medium carrots, diced
1 small yellow onion, diced,
2 cloves garlic, diced
1 cup of roasted red peppers, diced
1 can of petite diced tomatoes
1 8-ounce package of cream cheese, cut into cubes
1/3 cup hot sauce
2 1/2 cups shredded Colby cheese, divided
Instructions:
Steps 1-2: In your Instant Pot, add chicken stock and chicken breasts. Close lid and vent. Cook on high for 15 minutes. Allow to release naturally for 10 minutes.
Step 3: In a medium skillet, melt butter. Add flour and paprika and whisk constantly for 1 minute. or until smooth. Turn off heat. Whisk in heavy whipping cream.
Steps 4-5: Open Instant Pot and shred the chicken. Add in the roux.
Steps 6-9-: Add in celery, carrots, onion and garlic.
Steps 10-15: Add the cream cheese, tomatoes, red peppers and hot sauce. Give it all a good stir! Sprinkle 2 cups of cheese on top and close lid and vent.
Cook on high for 5 minutes. Allow to release naturally for 10 minutes. Top with remaining cheese and green onions or avocado. Serve with tortilla chips or crusty bread.
Ingredients
- 2 skinless and boneless chicken breasts.
- 3 cups chicken stock
- 1/2 teaspoon paprika
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 small yellow onion, diced,
- 2 cloves garlic, diced
- 1 cup of roasted red peppers, diced
- 1 can of petite diced tomatoes
- 1 8-ounce package of cream cheese, cut into cubes
- 1/3 cup hot sauce
- 2 1/2 cups shredded Colby cheese, divided
Instructions
- In your Instant Pot, add chicken stock and chicken breasts. Close lid and vent. Cook on high for 15 minutes. Allow to release naturally for 10 minutes.
- In a medium skillet, melt butter. Add flour and paprika and whisk constantly for 1 minute. or until smooth. Turn off heat. Whisk in heavy whipping cream.
- Open Instant Pot and shred the chicken. Add in the roux.
- Add in celery, carrots, onion and garlic.
- Add the cream cheese, tomatoes, red peppers and hot sauce. Give it all a good stir! Sprinkle 2 cups of cheese on top and close lid and vent. Cook on high for 5 minutes. Allow to release naturally for 10 minutes.
- Serve while hot. Top with remaining cheese and green onions or avocado. Serve with tortilla chips or crusty bread.
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