Instant Pot Buffalo Chicken Soup

5 from 1 vote

This tangy with a bit of a kick one pot soup is sure to be a winner with the family. You may need to double because everyone will want seconds of this Buffalo Chicken Soup!

Prep Time10

Cook Time25

Total Time35

Course: dinner, lunch

Cuisine: American

Keyword: buffalo chicken, chicken, instant pot, pressure cooker, soup

Servings: people

Calories: 615kcal

Author: foodyschmoody

Equipment

Instant Pot / Pressure Cooker

Ingredients

1 Tablespoon olive oil
1 Cup diced onion
1 Cup diced carrot
½ Cup diced celery
4 Cloves minced garlic
1 Pound boneless chicken thighs
1 Ounce ranch seasoning
⅓ Cup wing sauce (I use Franks)
14.5 Ounces canned diced tomatoes
15.5 Ounces canned cannellini beans drained and rinsed
2 Cup chicken broth
2 Tablespoon cornstarch
¼ Cup cold water
1 Cup shredded cheddar cheese

Optional Garnish

chopped green onion
blue cheese crumbles
ranch or blue cheese dressing

Instructions

Set Instant Pot to saute. Add oil. When hot add onion, carrot and celery. Cook 3-4 minutes, just until the vegetables begin to soften. Add garlic. Stir. Cancel saute function.
Add the chicken thighs to pot. Sprinkle chicken with ranch seasoning. Next add the buffalo sauce, tomatoes and broth.
Cover, seal and set to 25 minutes with high pressure.
Once the timer goes off, carefully quick release the pressure.
Remove the chicken from the pot and place on plate or cutting board.
Stir in the beans.
Turn the Instant Pot back to saute.
In a small bowl stir together cornstarch and cold water. When the soup comes to a boil, stir in the cornstarch mixture. Cook, stirring occasionally for another 2-3 minutes. The soup should thicken a bit.
Shred or chop the chicken into bite sized pieces. Add the chicken back into the soup.
Turn off the saute function and stir in cheese.
Serve warm. If desired top with blue cheese crumbles, blue cheese (or ranch) dressing and/or green onions.

Notes

For a spicier soup, increase the wing sauce!

Nutrition