Instant Pot Buffalo Chicken Soup
Instant Pot Buffalo Chicken Soup turns your favorite game day appetizer into one mouth watering main course! Spicy and satisfying!
I’m loving my Instant Pot, guys! I received mine as a Christmas gift and I couldn’t be more into it. It took a little practice but It’s been used at least twice a week since I got it.
I love how you can sauté and pressure cook all in the same pot saving both time and dishes. It has really come in handy in the last 2 weeks making various versions of chicken soup. Our entire family has been sick on and off for a couple of weeks and chicken soup has been on a constant rotation.
This Instant Pot Buffalo Chicken Soup is just one of the spicier versions of chicken soup that has graced our table this month.
The base of my Buffalo Chicken Soup is a classic chicken soup with the addition of the Buffalo Chicken Wings key ingredient: Frank’s Red Hot.
I went heavy on the carrots and celery (just like I do when enjoying a big platter of chicken wings) and then topped off each bowl with some freshly sliced celery and crumbled blue cheese.
The result is all the flavors of my favorite game day appetizer in cozy soup form.
Yes!
As our finale to Soup-er Bowl week, I’m sharing my recipe for Instant Pot Buffalo Chicken Soup, Courtney is sharing her recipe for her Crock Pot Chicken Gnocchi Soup with Roasted Red Peppers, and Melanie is sharing her Lemon Dill Chicken Noodle Soup. It’s been a great week of soup and friends and it’s hard to believe we’re already at the end.
Interested in my previous Soup-er Bowl week soups? Here they are:
Roasted Tomato Soup with Garlic Croutons
Also, if you haven’t had a chance to enter our Le Creuset 5.5 Quart Dutch Oven giveaway yet, there’s still time! Just fill out the entry form below for a chance to win.
I hope you all enjoyed the soup recipes this week! I’m already looking forward to next year. xoxo
Happy Thursday!
Instant Pot Buffalo Chicken Soup
Yield: 8-10 servings
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:60 minutes
Ingredients
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil
- 5 medium carrots, peeled and sliced
- 4 celery stalks, sliced
- 4 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 8 cups low sodium chicken broth
- 1/2 cup Frank's Red Hot
- 3 large boneless skinless chicken breasts (about 1 1/2 pounds)
- salt and pepper to taste
- fresh sliced celery for serving
- crumbled blue cheese for serving
Directions
Press the sauté button on the Instant Pot. Add butter and olive oil to the inner pot and allow butter to melt. Add carrots, celery, and garlic and cook, stirring occasionally, until slightly softened, about 7 minutes. Add broth, hot sauce, and chicken breasts to the pot. Lock on lid and cook on high pressure for 6 minutes. Allow pot to release pressure naturally for 10 minutes then quick release the remaining pressure.
Remove chicken and shred with a fork. Stir shredded chicken back into the soup and adjust seasoning with salt and pepper to taste. Ladel soup into bowls and top with sliced celery and blue cheese and serve.
Thank you to Le Creuset for offering the giveaway!