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Instant Pot Creamy Buffalo Chicken Soup Recipe

This instant pot creamy buffalo chicken soup recipe is great for a cozy winter night. Similar to traditional buffalo chicken dip, this soup is loaded with shredded chicken, Franks red hot sauce, and cream cheese. I like to load mine with all my favorite toppings such as cilantro, green onion, and avocado! This soup is freezer friendly and the spice level can be customized making it great for the whole family.

bowl of instant pot buffalo chicken soup

Highlights of this buffalo chicken soup recipe:

  • Instant pot recipe makes clean up a breeze
  • Healthy recipe
  • Customizable toppings can be fun for family night
  • Freezer friendly
  • Done in under an hour
  • Tender chicken and tons of flavor
  • Budget friendly recipe
  • Good way to incorporate nutrients
  • Pairs well with crusty bread or tortilla chips
  • Great for leftover chicken like rotisserie chicken
bowl of soup topped with avocado, cilantro, green onion, and shredded cheese

This healthy soup is loaded with protein and flavor, it can be made ahead for weekly meal prep or an easy weeknight dinner! If you’re a fan of buffalo chicken wings, you’ll be sure to love this during soup season.

What can I add to my chicken soup to add flavor?

Hints of cumin, coriander, cayenne pepper, paprika, and chili powder add rich, smokey flavor. Aromatics like garlic and onion give lots of flavor. Store-bought short cuts like fire roasted canned green chiles add even more depth and flavor. Toppings like cilantro and fresh lime can add flavor as well.

How can I make my chicken soup more creamy?

If you want your buffalo chicken soup to be creamy you can mix in half and half or heavy whipping cream, you could also melt in some extra cream cheese.

If you like this Instant Pot Creamy Buffalo Chicken Soup Recipe, try these other easy soup recipes…

Panera Bread Chicken Tortilla Soup

The Cheesecake Factory White Chicken Chili Recipe

The Best Instant Pot Chicken Gnocchi Soup Recipe

Instant Pot Turkey and Bean Chili Recipe

Slow Cooker Lemon Chicken Orzo Soup

Easy Five Ingredient Instant Pot Beef Chili

Quick Steps:

  • Add onion, garlic, chicken, chiles, seasoning, hot sauce, and broth to an instant pot
  • Cook until chicken is done
  • Shred chicken and return
  • Stir in cream cheese until melted
  • Serve with toppings

Grocery Store List and Substitutions:

  • Yellow onions (or substitute white or red onion)
  • Garlic cloves, minced
  • Kosher salt
  • Chili powder
  • Black pepper
  • Paprika
  • Onion powder
  • Canned green chilies (could substitute roasted green poblano chiles or roasted jalapeños)
  • Boneless skinless chicken breasts (could substitute boneless skinless chicken thighs or chicken tenders, you could also use leftover rotisserie chicken)
  • Chicken Broth (could substitute vegetable broth)
  • Franks RedHot Hot Sauce, or any preferred buffalo sauce
  • Cream cheese, or substitute half & half or heavy cream
  • Avocado, green onion, cilantro, and cheese for garnish

This is a good idea for game day, fresh chicken cooks quickly in the instant pot making this recipe a breeze. Spice level can be customized on personal preference – I like mine with medium heat and lots of buffalo flavor. This recipe can also be made in the crock pot.

Topping ideas & variations:

  • Sliced avocado
  • Chopped cilantro or green onions
  • Shredded cheddar cheese or shredded mozzarella cheese
  • Sliced jalapeños
  • Extra hot sauce
  • Tortilla strips or chips
  • Serve in a bread bowl
  • Sour cream
  • Blue cheese crumbles

Tools I used for this instant pot soup:

Click on the quick links below to find your own!

  • Instant Pot – A versatile counter top appliance perfect for quick cooking! My favorite electric pressure cooker.
  • Shallow Bowls – Perfect for serving the soup.
  • Wooden Spoon – my go to utensil for cooking in the instant pot

This delicious soup is loaded with buffalo chicken flavor! Fans or buffalo wings or buffalo chicken dip will love this easy, comforting soup. I like frank’s red hot sauce, but any hot sauce or buffalo sauce will do in this recipe.

Pro Tips for a Perfect Soup:

  • Don’t overfill instant pot
  • Add required seasoning at the beginning and adjust once cooking is complete
  • If your soup is too thick after cooking thin with a little more stock or cream
  • Enjoy immediately if possible, this will store in the fridge for 1-2 days if needed

Instructions for the buffalo chicken soup:

  • In the base of the instant pot combine the onion, garlic, seasonings, chicken, buffalo sauce, green chiles, and chicken stock. Stir to combine. Secure the lid onto the pressure cooker, turn on, select the “Pressure Cook” setting, set to “high pressure” for 14-16 minutes, and start. Once the timer has expired allow the pressure to release naturally.
  • After 14-16 minutes the chicken should be cooked through. Remove chicken from the pot, shred, and return to the pot. Add in the cream cheese and stir until melted.
  • Adjust spice level as needed. Serve immediately with warm bread or tortilla chips, garnish with fresh cilantro, avocado, green onions, and shredded cheese.
  • This soup will keep in an airtight container in the fridge for 3-4 days.

Notes:

*Any hot sauce or buffalo sauce can be used for this recipe. 

*Add in heavy cream or milk for an extra creamy soup

Instant Pot Creamy Buffalo Chicken Soup Recipe

5 from 3 votes
Course: Soup
Cuisine American
Keyword: Buffalo Chicken, Chicken, instant pot recipes, One-pot, Pressure Cooker, Soups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 200kcal
Print Recipe
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Equipment:

  • Instant Pot

Ingredients:  

  • 1 small Yellow onion, finely diced
  • 3-4 cloves Garlic, minced
  • 1 tsp Chili powder
  • 1 tsp Kosher salt
  • Fresh cracked black pepper
  • 1 tsp Onion powder
  • 1/2 tsp Paprika
  • 1 cup Franks RedHot Hot sauce, or buffalo sauce of choice
  • 1, 4 oz. Can, diced green chilis with juice
  • 32 oz. Chicken stock, or vegetable broth
  • 1 8 oz. Boneless, skinless chicken breast
  • 8 oz. Cream cheese, softened
  • Avocado, cilantro, green onions, and cheese for garnish

Instructions:

  • In the base of the instant pot combine the onion, garlic, seasonings, chicken, buffalo sauce, green chiles, and chicken stock. Stir to combine. Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 14-16 minutes, and start. Once the timer has expired allow the pressure to release naturally.
  • After 14-16 minutes the chicken should be cooked through. Remove chicken from the pot, shred, and return to the pot. Add in the cream cheese and stir until melted.
  • Adjust spice level as needed. Serve immediately with warm bread or tortilla chips, garnish with fresh cilantro, avocado, green onions, and shredded cheese.
  • This soup will keep in an airtight container in the fridge for 3-4 days.

Notes:

*Any hot sauce or buffalo sauce can be used for this recipe. 
*Add in heavy cream or milk for an extra creamy soup

Nutrition:

Serving: 1 servingCalories: 200 kcalCarbohydrates: 10 gProtein: 7 gFat: 15 gSaturated Fat: 8 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gCholesterol: 43 mgSodium: 1787 mgPotassium: 301 mgFiber: 1 gSugar: 5 gVitamin A: 689 IUVitamin C: 32 mgCalcium: 52 mgIron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

bowl of buffalo chickens soup

Try these other instant pot soup recipes:

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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