Buffalo Chicken Soup
30 minutes | Common ingredients | Kid Approved! This Instant Pot Buffalo Chicken Soup Recipe will satisfy the big game, chicken wing cravings of even the toughest critic! Plus, game day dinner comes together quickly thanks to the pressure cooker!
Calories 653kcal
Ingredients
- • 8 tablespoons of Butter
- • 1 Medium Onion cut up
- • 3 Cups of Baby carrots cut into discs
- • 3 Cups of Celery Diced
- • 1 teaspoon of Garlic powder
- • 1 teaspoon of Thyme
- • 1/2 teaspoon Red pepper flakes
- • 4 Cups of Chicken Diced
- • 1 ½ Cup of Hot sauce
- • 1 Cup of Half and half
- • 64 ounces of Chicken stock
- • 1/2 Cups of All-purpose flour
- • 16 ounces Cream cheese
- • 2 envelopes of ranch dressing mix optional
Instructions
- Start by melting the stick of butter in your Instant Pot.
- After melted, add in the onions, celery, carrots and saute until soft.
- Add in garlic powder, thyme, and the red pepper flakes. Once added, cook for 2 minutes.
- Next, put in the diced chicken, half and half, chicken stock, and hot sauce.
- Allow to come to boil then whisk in your flour.
- Put on the lid and manually set to cook for 10 minutes. Once that time passes, let the Instant Pot release naturally for 10 minutes then release it manually.
- Remove the lid and add in the cream cheese.
- Also add in the ranch dressing now, if you're using it. Stir. Put lid on again and pressure cook for 1 minute.
Nutrition
Serving: 1g | Calories: 653kcal | Carbohydrates: 30g | Protein: 30g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 2429mg | Fiber: 3g | Sugar: 12g
