Instant Pot Buffalo Chicken Soup

Serving 10 people

60 min


  • blue cheese crumbled blue cheese for serving
  • carrots 5 medium carrots, peeled and sliced
  • celery fresh sliced celery for serving
  • celery stalks 4 celery stalks, sliced
  • extra virgin olive oil 1 Tablespoon extra virgin olive oil
  • frank 1/2 cup Frank's Red Hot
  • garlic cloves 4 garlic cloves, minced
  • kosher salt 1/2 teaspoon kosher salt
  • low sodium chicken broth 8 cups low sodium chicken broth
  • salt and pepper salt and pepper to taste
  • skinless boneless chicken breasts 3 large boneless skinless chicken breasts (about 1 1/2 pounds)
  • unsalted butter 1 Tablespoon unsalted butter
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How to make it

  1. Press the salt button on the Instant Pot.
  2. Add butter and olive oil to the inner pot and allow butter to melt.
  3. Add carrots, celery, and garlic and cook, stirring occasionally, until slightly softened, about 7 minutes.
  4. Add broth, hot sauce, and chicken breasts to the pot. Lock on a lid and cook on high pressure for 6 minutes. Allow pot to release pressure naturally for 10 minutes then quick release the remaining pressure.
  5. Remove chicken and shred with a fork. Stir shredded chicken back into the soup and adjust seasoning with salt and pepper to taste.
  6. Ladle soup into bowls and top with sliced celery and blue cheese and serve.