Introduction
While I’m always searching for the perfect keto-friendly comfort food, this Spicy Buffalo Chicken Soup has become my go-to recipe when I’m craving something warm and satisfying. You’ll love how the Instant Pot transforms simple ingredients into a creamy, zesty bowl of goodness in under 30 minutes.
I discovered this recipe during my first month of keto eating when I desperately missed my favorite buffalo wings. The combination of tender shredded chicken, tangy buffalo sauce, and rich cream cheese creates a soup that’s both filling and packed with flavor. Best of all, you won’t need to worry about counting carbs – this recipe fits perfectly into your keto lifestyle while delivering all the bold, spicy taste you’re craving.
Recipe
Buffalo chicken soup combines the fiery kick of classic buffalo wings with the comforting warmth of a creamy soup, all while remaining keto-friendly. This hearty dish delivers tender shredded chicken in a rich, spicy broth that satisfies comfort food cravings without breaking your low-carb lifestyle.
Using an Instant Pot transforms this recipe into a quick weeknight meal while guaranteeing the chicken stays perfectly tender. The pressure cooking method infuses the meat with flavor and creates a silky-smooth base when combined with cream cheese and heavy cream, resulting in a restaurant-quality soup made easily at home.
- 2 lbs boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup buffalo sauce
- 4 cups chicken broth
- 1 cup heavy cream
Place chicken breasts and chicken broth in the Instant Pot. Seal the lid and set valve to sealing position. Cook on high pressure for 15 minutes, followed by a 10-minute natural release. Remove and shred the chicken. Switch to sauté mode, add cream cheese and stir until melted. Add buffalo sauce, heavy cream, and return shredded chicken to the pot. Stir continuously until well combined and heated through, approximately 3-5 minutes.
For best results, verify cream cheese is at room temperature before adding to prevent clumping. If the soup becomes too thick upon cooling, thin it with additional warm chicken broth. Stir occasionally while reheating to maintain the soup’s creamy consistency. Adjust buffalo sauce amount to taste, starting with less and adding more as desired. Store in an airtight container in the refrigerator and consume within 4 days.
Prep Time
Preparing this zesty keto buffalo chicken soup takes just 10 minutes of hands-on prep time. You’ll spend most of that time unwrapping your cream cheese to soften and cutting the chicken breasts into large chunks for faster cooking. I’ve found that letting the cream cheese sit out while you’re prepping other ingredients guarantees it’ll blend smoothly into your soup later.
The beauty of using your Instant Pot is that once you’ve added your ingredients, you can walk away and let it do its thing. While the soup’s cooking, you’ll have time to prep a side salad or just relax with your feet up. Trust me – the minimal prep work is worth it when you’re enjoying this creamy, spicy comfort food later.
Equipment needed
The star player in making this soup is definitely your Instant Pot, which takes all the guesswork out of perfectly cooked chicken. You’ll also need a few basic kitchen tools to make this recipe a breeze:
- Two forks for shredding the chicken
- A sturdy wooden spoon or silicone spatula for stirring
- Measuring cups and spoons
- A sharp knife for cutting cream cheese
- A medium-sized bowl for chicken shredding
I’ve found that having a ladle on hand makes serving much easier, and you might want to grab some storage containers if you’re planning for leftovers. Don’t worry if you don’t have specialized equipment – as long as you’ve got your Instant Pot and these basic tools, you’re ready to create this creamy, spicy soup.
Basic Cooking Method and Time
Making this spicy soup follows a straightforward process that takes about 30 minutes total from start to finish. You’ll start by adding your chicken breasts and broth to the Instant Pot, then setting it to high pressure for 15 minutes. After a 10-minute natural release, you’ll remove and shred the chicken.
Switch your pot to sauté mode, then stir in the softened cream cheese until it’s completely melted. Now’s the time to add your buffalo sauce and heavy cream, followed by the shredded chicken you set aside earlier. You’ll want to stir everything together until it’s well combined and heated through, which typically takes 3-5 minutes. That’s all there is to it – your keto buffalo chicken soup is ready to serve!
Cooking Steps
Let’s break down the simple steps now that we’ve covered the basic timing. First, you’ll add your chicken breasts and broth to the Instant Pot, seal it up, and let it do its magic for 15 minutes on high pressure. After a 10-minute natural release, remove and shred that tender chicken with two forks.
Switch your pot to sauté mode, then stir in the softened cream cheese until it’s completely melted. Trust me, room-temperature cream cheese makes all the difference here! Next, pour in your buffalo sauce and heavy cream, then add the shredded chicken back to the pot. Give everything a good stir for about 3-5 minutes until it’s heated through and well combined. You’ll know it’s ready when the soup has a smooth, creamy consistency.
Step 1. Prepare Chicken and Stock
Before getting started with your soup base, you’ll want to carefully inspect your chicken breasts, removing any excess fat or tendons. Place your chicken in the Instant Pot and pour in the chicken broth until it just covers the meat. Don’t worry if the chicken isn’t completely submerged – the pressure cooking will guarantee even cooking throughout.
Lock your Instant Pot lid in place and check that the sealing valve is set correctly. You’ll want to set the timer for 15 minutes on high pressure, which is perfect for achieving tender, shreddable chicken. While it’s cooking, you can soften your cream cheese on the counter – trust me, room-temperature cream cheese will blend much more smoothly into your soup later.
Step 2. Shred Chicken With Forks
Once your Instant Pot beeps and you’ve let it naturally release for 10 minutes, you’ll need to carefully remove those perfectly cooked chicken breasts. Using tongs, transfer the chicken to a cutting board or large plate – it’ll be hot, so handle with care!
Now comes the fun part: grab two forks and position them back-to-back in the middle of a chicken breast. Pull the forks in opposite directions, and you’ll see the meat easily separate into tender shreds. Continue this process with all the chicken pieces, working systematically until everything’s shredded. I like to pull apart any larger chunks to guarantee even-sized pieces throughout the soup. Trust me, smaller shreds will distribute better in your finished dish and give you that perfect buffalo chicken bite every time.
Step 3. Melt Cream Cheese Until Smooth
With your shredded chicken waiting on the side, it’s time to create that luxuriously creamy base. Switch your Instant Pot to sauté mode and add your softened cream cheese to the hot broth. I’ve learned through countless batches that room-temperature cream cheese is absolutely essential here – it’ll melt smoothly without those pesky lumps that cold cream cheese can create.
Using a whisk, keep stirring until the cream cheese completely dissolves into the broth. Don’t rush this step; it usually takes about 2-3 minutes of consistent stirring. If you notice any stubborn cream cheese chunks, press them against the side of the pot with your whisk. Once your base is silky smooth, you’re ready to add the buffalo sauce and heavy cream.
Step 4. Add Buffalo Sauce Mixture
Now that your cream cheese base is perfectly smooth, you’ll add the critical component that gives this soup its signature kick. Pour in the buffalo sauce gradually while stirring constantly – this helps prevent any separation and guarantees even heat distribution throughout your soup.
You’ll notice the bright orange color developing as you combine the sauce with the cream cheese mixture. Don’t worry if it seems a bit too spicy at first; the heavy cream will help balance out the heat level. Keep stirring until everything’s well incorporated, which usually takes about 2-3 minutes. If you’d like your soup spicier, feel free to add an extra splash of buffalo sauce. Just remember that the flavors will continue to develop as the soup simmers.
Step 5. Simmer Until Thick
After combining all your ingredients, the magic happens during the simmering phase. You’ll want to let your soup simmer on the Instant Pot’s sauté mode for 3-5 minutes, stirring occasionally to prevent any cream cheese from sticking to the bottom. Watch as the soup gradually thickens to a velvety consistency.
You’ll know your soup is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. If it’s thicker than you’d like, don’t worry – just add a splash of chicken broth until you reach your desired consistency. Keep in mind that the soup will continue to thicken as it cools, so it’s better to err on the slightly thinner side while it’s still hot.
Customization Options
The beauty of this keto buffalo chicken soup lies in making it uniquely yours. You can easily adjust the heat level by using more or less buffalo sauce, or try mixing in ranch seasoning for a classic buffalo-ranch combo. For extra richness, top your bowl with crumbled blue cheese, shredded cheddar, or a dollop of sour cream.
Want more vegetables? Toss in some diced celery, cauliflower florets, or fresh spinach during the last few minutes of cooking. If you’re missing the traditional carbs, try adding keto-friendly alternatives like zucchini noodles or riced cauliflower. You can even swap the chicken breasts for thighs to add more flavor and fat content, perfect for hitting your keto macros while keeping the dish delicious.
Ingredients list (with precise measurements)
Success in making this mouthwatering keto buffalo chicken soup relies on gathering the right ingredients in precise amounts. You’ll need 2 pounds of boneless, skinless chicken breasts as your protein base, along with 8 ounces of room-temperature cream cheese for that perfect creamy texture. Don’t forget to grab 1 cup of your favorite buffalo sauce – I personally love Frank’s RedHot for its balanced heat.
For the liquid components, you’ll want 4 cups of chicken broth and 1 cup of heavy cream. I’ve found these measurements create the ideal consistency that’s not too thick or thin. Remember, using full-fat ingredients is key to keeping this soup truly keto-friendly while delivering that rich, satisfying taste you’re craving.
Storage Information
Properly storing your buffalo chicken soup guarantees you’ll have delicious leftovers ready whenever those spicy cravings hit. You’ll want to let the soup cool completely before transferring it to an airtight container – I like using glass containers with snap-on lids for the best seal.
Keep your soup fresh in the refrigerator for up to 4 days. When you’re ready to reheat, do it gently over medium-low heat, stirring occasionally to prevent the cream from separating. If you notice the soup’s gotten too thick after storage, just add a splash of chicken broth to reach your desired consistency. While you can freeze this soup, I’ve found the cream-based ingredients may separate slightly upon thawing, so refrigeration is your best bet.
Health Benefits or Special Features
While indulging in comfort food often means compromising nutrition, this keto-friendly buffalo chicken soup delivers both satisfaction and health benefits. You’ll love that it’s low in carbs but high in protein, helping you stay full longer while supporting muscle maintenance.
This soup’s healthy fats from cream cheese and heavy cream provide sustained energy, and they’ll help your body absorb fat-soluble vitamins. You’re also getting collagen and minerals from the chicken broth, which can support joint health and boost your immune system. Since it’s made in the Instant Pot, you’ll retain more nutrients than with traditional cooking methods. Plus, the capsaicin in buffalo sauce can boost your metabolism and help reduce inflammation – a welcome bonus when you’re craving something warm and comforting.
Prep Time
Getting this keto buffalo chicken soup on the table is a breeze, with just 10 minutes of hands-on prep time before letting your Instant Pot do the heavy lifting. You’ll spend about five minutes gathering your ingredients and another five minutes prepping them for cooking. The most time-consuming task is simply letting your cream cheese come to room temperature.
While your chicken cooks, you can tackle other tasks since the Instant Pot doesn’t need monitoring. After the cooking cycle, you’ll need just a few minutes to shred the chicken and stir in the remaining ingredients. I love how the actual hands-on work is minimal – you’re really just adding ingredients and giving them an occasional stir. It’s perfect for those busy weeknights when you don’t want to spend hours in the kitchen.
Cook Time
The total cook time for this keto buffalo chicken soup is about 35 minutes from start to finish. You’ll spend 15 minutes pressure cooking the chicken, followed by a 10-minute natural release. Once you’ve shredded the chicken, you’ll need another 3-5 minutes to melt the cream cheese and combine all ingredients.
I love how the Instant Pot makes this process so efficient – you won’t believe how quickly everything comes together! While the chicken’s cooking, I usually soften my cream cheese on the counter, which makes it blend more smoothly later. Trust me, there’s nothing worse than trying to break up cold cream cheese lumps in your soup. The actual hands-on cooking time is minimal, letting you focus on other tasks while your soup practically makes itself.
Total Time
From start to finish, you’ll need approximately 45 minutes to prepare this keto buffalo chicken soup. This includes about 10 minutes of prep time, where you’ll gather ingredients and cut the cream cheese into chunks for easier melting. The actual cooking process takes around 35 minutes – that’s 15 minutes under pressure, 10 minutes for natural release, and 5-10 minutes for the final steps of shredding chicken and incorporating the remaining ingredients.
Don’t worry if it’s your first time making this soup – the hands-on time is minimal, and your Instant Pot does most of the work. While you’re waiting for the pressure cooking and release, you can prep any optional toppings like blue cheese crumbles or chopped celery.
Yield
Our hearty keto buffalo chicken soup recipe yields 6-8 generous servings, making it perfect for family dinners or meal prep throughout the week. You’ll find that each serving is incredibly filling, thanks to the protein-rich chicken and satisfying fats from the cream cheese and heavy cream.
I love that you can portion this soup into individual containers, which makes it super convenient for grab-and-go lunches. Each serving comes out to about 1½ cups, though you might want to adjust portions based on your hunger level and daily macros. If you’re feeding a larger crowd, you can easily double the recipe – just make sure your Instant Pot is large enough to handle the increased volume without exceeding the max fill line.
Final Thoughts
Whether you’re new to keto or a seasoned low-carb veteran, this buffalo chicken soup delivers all the comfort food satisfaction you’re craving without derailing your diet goals. You’ll love how quickly it comes together in your Instant Pot, making it perfect for busy weeknights when you need something warming and filling.
Don’t be afraid to adjust the buffalo sauce to match your heat preference – start with less if you’re sensitive to spice, as you can always add more later. I’ve found this soup makes an excellent meal prep option, and it actually tastes even better the next day as the flavors continue to develop. Plus, its rich, creamy texture will have your non-keto friends asking for the recipe.
Frequently Asked Questions
Can I Use Frozen Chicken Breasts Instead of Thawed?
You can use frozen chicken breasts, but you’ll need to increase the pressure cooking time to 25 minutes instead of 15. Don’t forget to maintain the same natural release time.
What Brand of Buffalo Sauce Works Best for This Recipe?
Picture that perfect wing sauce heat – Frank’s RedHot Buffalo Sauce is your best bet, though Sweet Baby Ray’s and Moore’s also work great. You’ll get that classic buffalo flavor you’re craving.
Is There a Dairy-Free Alternative That Maintains the Creamy Texture?
You can substitute full-fat coconut milk and dairy-free cream cheese made from cashews or coconut. These alternatives deliver the same creamy texture while keeping the rich, indulgent feel you’re looking for.
Can I Make This Soup Less Spicy Without Compromising Flavor?
You can dial down the heat by using less buffalo sauce and replacing it with a mix of mild hot sauce and butter, or try mixing regular wing sauce with ranch.
Will This Soup Freeze Well, and How Long Will It Last?
You’ll want to be cautious with freezing this creamy delight. While it’ll keep for up to 3 months frozen, the dairy elements might separate when thawed. For best results, enjoy fresh.
Conclusion
You’ll be amazed at how this Instant Pot buffalo chicken soup transforms your keto meal routine into an explosion of flavor. With its velvety cream cheese, tender shredded chicken, and that perfect kick of buffalo heat, you’ve got a game-changing dish that’ll have your taste buds doing backflips. Don’t be surprised if this becomes your new go-to comfort food – it’s seriously that incredible!
