Buffalo Chicken Soup | Instant Pot Soup Recipe | YUMMY

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This Buffalo Chicken Soup recipe was modified from The Diary of a Real Housewife. Her recipe was meant for stove top and had less veggies and chicken, so I upped the veggies and protein and used my instant pot instead!! This soup is soooo excellent and pretty healthy too!


1 ½ cups chopped carrots
1 ½ cups chopped celery
1 ½ cups chopped onion
1 ½ tbsp minced garlic
2-2 ½ tbsp butter (can sub for oil)

1 tbsp flour (optional)
2-3 tbsp tomato paste
¼ cup sour cream (could sub plain Greek yogurt) (optional)
1 can of Corn (341 mL)
¼ cup Franks red hot sauce
7 cups chicken broth
Salt and pepper to taste
4 chicken breasts (~2 lbs)

Turn instant pot onto “Sautee”. Melt the butter and add carrots, celery, onions and garlic into the pot. Sautee for 7 minutes. Turn instant pot off.

Add flour to mixture and stir. Add all other ingredients.
You will likely be at the max fill line!
Turn instant pot to “pressure cook” on high. Set for 11 minutes. Turn vent to “Sealing” (close vent).

Once done, carefully turn the valve to “venting”. I use a wooden spoon to turn the vent.

Take chicken out, shred and add back into the pot.

Garnish: dollop of sour cream and cheddar cheese!!

You could always add the Frank’s red hot after, or to individual bowls depending on how spicy you love your food.

This can easily be made dairy free by subbing oil for butter & omitting the sour cream


Link to original recipe: https://www.thediaryofarealhousewife.com/buffalo-chicken-soup/?fbclid=IwAR2-4Mf-4a3ADjI38KUrly6hv6G9p0YjHCoUa4o79U8RTlB66mSn5MmzYAo

#buffalochickensoup #Instantpotrecipe #bestsoupever

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