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This delicious Instant Pot Buffalo Chicken Soup is topped with crumbled blue cheese, and this soup will warm up your tastebuds! And I’m guessing anyone who likes spicy Buffalo Chicken is also going to enjoy the this tasty soup!
PIN Instant Pot Buffalo Chicken Soup to try it later!
Instant Pot Buffalo Chicken Soup is one of my favorite soup recipes, and this is warm and comforting if it’s cold where you are! This is a soup for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese!
If you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’re probably going to love this creamy Buffalo Chicken Soup. It did take me a couple of tries testing variations with Jake and Kara to come up with a version of this soup we thought was a total winner. But we loved the final version!
And then after I uploaded the photos, I wished we had ground up the thyme when we added it to the soup. But I decided the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!) So for all the fellow Buffalo Chicken fans, hope you enjoy this soup!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
How spicy is this Buffalo Chicken Soup?
I would say this soup is moderately spicy. But here is my advice: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want.
What if you’re not a fan of blue cheese?
If you enjoy Buffalo Chicken flavors but aren’t so big on blue cheese, just top the soup with Parmesan or any grated or crumbled white cheese that you prefer.
What size Instant Pot did I use for this recipe?
I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!
How low in carbs is the Buffalo Chicken Soup?
This slightly spicy tasty soup has only 4 net carbs per serving, with 33 grams of protein!
How to Make Instant Pot Buffalo Chicken Soup:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Heat olive oil in the Instant Pot on the Saute/Medium setting, add onions and celery and cook until they’re starting to soften.
- Add thyme (preferably ground thyme) and Garlic Powder and cook a minute or two longer. (If you have ground thyme, use a slightly smaller amount.)
- While veggies cook, trim the chicken and cut into lengthwise strips.
- Add chicken, Frank’s Red Hot Sauce (affiliate link), and chicken broth to Instant Pot.
- Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
- After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the remaining pressure.
- While the soup cooks, cut cream cheese into chunks and crumble the blue cheese.
- Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
- After you remove the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken.
- When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
- Serve the Buffalo Chicken Soup soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table!
Make it a Low-Carb Meal:
This creamy spicy chicken soup would be delicious with any of these low-carb breads or muffins:
Want more Buffalo Chicken flavor in your life?
I have a great round-up of Frank’s Red Hot Sauce Recipes that will appeal to people who love the flavor of that spicy Buffalo Sauce that has zero carbs!
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- 1 medium onion chopped small
- 2 cups chopped celery, chopped small
- 1 T olive oil
- 1 tsp. dried thyme
- 1 tsp. garlic powder (see notes)
- 4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips
- 1/4 cup Frank’s Red Hot Sauce (Use more or less to taste, but remember you can always add more at the table.)
- 4 cups chicken broth or homemade chicken stock
- 4 oz. cream cheese, cut into small cubes
- 1/2 cup crumbled blue cheese, plus more for serving
Instructions
- Chop the onion and celery. Heat the oil in the Instant Pot, using the Saute setting with medium heat.
- Add the chopped onion and celery and cook until they’re starting to soften, about 5 minutes.
- Add the thyme and garlic powder and cook a minute or two longer.
- While the veggies cook, trim the chicken and cut into lengthwise strips.
- Add the chicken strips, Frank’s Red Hot Sauce (affiliate link), and chicken stock to the Instant Pot.
- Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
- After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the rest of the pressure.
- While the soup cooks, crumble the blue cheese and cut the cream cheese into small cubes.
- Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
- After the pressure has released and you’ve removed the chicken to a cutting board, add the two cheeses to the Instant Pot and let them melt while you shred the chicken apart.
- When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup. (You can heat it for a minute or two using the Saute setting if needed, but it will probably still be pretty hot.)
- Serve the Buffalo Chicken Soup hot, with extra crumbled blue cheese and Frank’s Red Hot Sauce to add at the table if desired.
Notes
If you have Ground Thyme (affiliate link) you can use a slightly smaller amount of that to replace the dried thyme and avoid seeing specks of thyme in the finished soup.
I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.
This recipe created by Kalyn, with help testing a few different versions from Jake and Kara!
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 335Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 100mgSodium 774mgCarbohydrates 5gFiber 1gSugar 5gProtein 33g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Buffalo Chicken Soup is a good choice for any low-carb or Keto diet. It’s too high in fat to be officially approved for the original South Beach Diet, but if you used reduced fat cream cheese and go easy on the blue cheese it wouldn’t be bad for a treat.
Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for a creamy soup with Buffalo Chicken flavors was first posted in 2018. It was last updated with more information in 2026.
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