Instant Pot Keto Buffalo Chicken Soup Recipe

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This Keto Buffalo Chicken Soup is so creamy and delicious! Made with tender shredded chicken, buffalo sauce, and topped with shredded cheese, it is full of delicious flavor. Since it’s made in the instant pot, it’s perfect for a quick keto soup recipe when you need to throw something together, gamedays, or parties. You are sure to love this keto buffalo instant pot soup.

keto buffalo soup in a white bowl garnished

This low-carb buffalo chicken soup is delicious, high fat, and gluten-free! The hot sauce provides such a bold taste without overpowering the whole dish. Sauteeing the onions, celery, and garlic provide a traditional buffalo wing flavor, and the blue cheese crumbles take it over the top! If you love buffalo flavor, make sure to try my Keto Buffalo Chicken Casserole.

 Ingredients:

  • Butter, olive oil– These provide a base to sautee the vegetables to give the chicken extra flavor.
  • Onion, celery, garlic– Adding these vegetables gives the soup a traditional buffalo wing vibe while adding extra crunch.
  • Boneless skinless chicken breasts– You can’t have keto buffalo chicken soup without chicken.
  • Buffalo sauce – Use your favorite low-carb sauce; my personal favorite is Frank’s Buffalo Sauce.
  • Ranch, cream cheese, and chicken broth are the creamy base for the buffalo chicken soup.
  • Rotel and spices– Adds extra spice to the soup.
  • Cheddar cheese – It adds extra flavor to the soup and is a great topping!
  • Xantham gum – Xantham gum is the low-carb substitute used to thicken up the soup.

Tip: This recipe pairs well with my keto buffalo chicken wings for a fun game day spread.

Can I Meal Prep This Recipe?

Yes, you can absolutely meal prep this recipe! This instant pot buffalo chicken soup is super easy to meal prep! Follow the steps in the recipe card below like normal, and then allow the keto buffalo soup to come to room temperature. Pour it into a freezer-friendly container and freeze for up to 3 months.

raw chicken breasts in the Instant Pot

Step 1: Place the frozen or fresh chicken into the instant pot with water or chicken broth to cover the chicken. Follow the cooking time for your chicken size; if you use frozen chicken, it will take longer to come to pressure and cook. I used boneless skinless chicken breasts for this recipe, but you can also use boneless chicken thighs if you prefer added fat.

Tip: You can also meal prep chicken and keep it in the freezer to make this recipe even easier. Check out how to make crockpot shredded chicken for easy directions and cut your cooking time significantly on busy nights.

 shredded chicken breasts on a white plate

Step 2: Remove chicken from the instant pot and place it to the side to rest.

onions and garlic sauteing in the instant pot  Step 3: Wipe out the instant pot and turn on saute mode. Add olive oil and butter, allow them to heat up, then add the vegetables and saute until they are soft.

Tip: If you don’t have fresh garlic add 1/2 tsp garlic powder.

buffalo sauce and ranch added to sauteed onions and garlic

Step 4: Add buffalo sauce, ranch dressing, cream cheese, Rotel, chicken broth, and seasonings to the sauteed onion mixture.

Tip: I used Frank’s Red Hot Sauce as I find it the most flavorful, but feel free to pick your favorite buffalo sauce. I use plenty in this recipe to give it a nice kick without being too overpowering and spicy.

spices to low carb buffalo soup added to the instant pot

Step 5: Whisk the mixture vigorously or use an immersion blender to combine. Allow the soup to boil for 10 minutes. Turn the instant pot on warm and add the shredded cheese a little at a time. Stir until it melts, then add the shredded chicken. Stir to combine, and add xanthan gum. Follow the recipe card found below for specific instructions regarding the xantham gum.

What to Serve with Buffalo Chicken Soup

Here are some of my fave side dishes to serve with this keto soup:

Can This Recipe Be Made in a Slow Cooker?

Yes, it can be made in the slow cooker, however, with a few recipes alterations.

  1. Saute the veggies in a skillet on the stove until they are translucent.
  2. Add the sauteed veggies, chicken, and all other ingredients to the slow cooker EXCEPT the cream cheese, cheese, and Xanthum gum.
  3. Put on the lid and cook on high for 2-3 hours or low for 4-5.
  4. Remove the chicken from the crockpot and shred with two forks.
  5. Add the softened cream cheese and shredded sharp and white cheddar cheese, then whisk until the cream cheese and cheddar cheeses are melted.
  6. Stir in Xantham Gum, then let the soup sit in a crockpot until it begins to thicken.

Tip: It can also be made on the stovetop. I’ve included instructions in the recipe card for all three methods.

Keto Buffalo Chicken Soup in bowls garnished with blue cheese and scallions

How to Store Low-Carb Buffalo Soup?

Allow the soup to come to room temperature, and then place in an airtight container. This soup can remain in the fridge for 3-4 days. To rewarm, place in the microwave for 30-second intervals until the soup has reached your desired temperature of warmth.

Can You Freeze this Soup?

Yes, you absolutely can! This buffalo chicken soup can stay frozen for up to 3 months; however, it may break down in the freezer since it contains several dairy products. Don’t worry; this is an easy fix; the soup’s ingredients will come back together once you have rewarmed it and stirred it thoroughly.

How to serve Pressure Cooker Buffalo Chicken Soup

Chop up green onions or chives, pour in a bowl, and add chives and shredded white and yellow cheddar cheese to the top! If you like blue cheese, garnish with crumbled blue cheese on top to add additional flavor to this delicious Low Carb Buffalo Chicken Soup.

Variations to this recipe:

  1. If you prefer shredded turkey, it can be subbed for the chicken
  2. Add a splash of heavy whipping cream to add more fat
  3. Experiment with different kinds of cheeses such as Monterey Jack, Guda, or other favorite cheese
  4. Add a few red pepper flakes to up the heat
  5. To make it more hearty and increase the veggies, add a bag of steamed riced cauliflower.

 

More Keto Instant Pot Recipes:

More Keto Soups and Stews: 

If you are looking for more variety, you can find all my easy keto & low carb recipes on my website.

low carb buffalo soup in a white bowl garnished
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Keto Buffalo Chicken Soup Instant Pot Recipe

This Keto Buffalo Chicken Soup is so creamy and delicious! Made with tender shredded chicken, buffalo sauce, and topped with shredded cheese, it is full of delicious flavor.
Prep Time6 mins
Cook Time35 mins
Course: Dinner, lunch, Main Course
Cuisine: American, casual
Servings: 6
Calories: 454kcal
Author: Kasey Trenum

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ¼ onion, chopped
  • ¼ cup diced celery
  • 4 small chicken breasts or 2- 3 large chicken breasts makes approx 2 cups shredded depending on the size of chicken breasts
  • cup buffalo sauce
  • 2 garlic cloves minced 1/2 tsp garlic powder can be substituted
  • 5 cups chicken broth
  • 5 oz of Rotel ½ can
  • cup ranch dressing room temperature
  • ½ tsp paprika
  • 6 ounces cream cheese softened
  • ¼ tsp paprika
  • ¼ pepper
  • ½ tsp parsley
  • 1 cup shredded sharp cheddar cheese
  • ¾ cup white shredded cheddar cheese
  • ½ tsp xanthan gum
  • Garnish - crumbled blue cheese, chopped scallions, shredded cheese (optional)

Instructions

Keto Buffalo Soup Instant Pot Recipe Instructions

  • Place fresh or frozen boneless skinless chicken breasts in the IP.
  • Add approx 1 ½ cups water or chicken broth (this amount is not included in ingredients)
  • Follow cooking time for whatever size chicken you bought (see attached info for reverence). Hit manual high pressure and add appropriate time. If the chicken breasts are frozen, they will take longer to come to pressure.
  • NP for 10 min then quick release.
  • Remove chicken from IP and let rest for 10 min.
  • Wipe the instant pot out, then hit saute mode and heat the olive oil and butter. Add onions, celery, and garlic and saute until translucent.
  • Add buffalo sauce, room temperature ranch dressing, chicken broth, Rotel, softened cream cheese, and seasonings.
  • Whisk vigorously or use an immersion blender to combine. Boil for 10 min.
  • While it is boiling, shred the chicken.
  • Turn IP to warm and add the shredded cheeses a small amount at a time, whisking before adding more so that it melts smoothly without curdling.
  • Add shredded chicken back to IP and stir to combine.
  • Add ½ tsp xanthan gum and let sit for approx 10-15 to thicken while on warm stirring once or twice until desired thickness.
  • Garnish with blue cheese crumbles, scallions, and white and yellow shredded cheddar cheese.
  • Enjoy!

Keto Buffalo Chicken Soup Crockpot Instructions:

  • In a skillet, heat the olive oil and butter on medium heat over the stove. Add onions, celery, and garlic and saute until translucent.
  • Remove the veggies from the skillet, then add to the crockpot.
  • Add the chicken breasts, buffalo sauce, room temperature ranch dressing, chicken broth, Rotel, and seasonings to the veggies in the slow cooker.
  • Cook on high for 2-3 hours or low for 4-5.
  • Remove the chicken and shred with a fork.
  • Turn slow cooker to low if you had previously cooked on high. Add the softened cream cheese and whisk until combined. Add the shredded cheeses a small amount at a time, whisking before adding more so that it melts smoothly without curdling.
  • Add the shredded chicken back to the slow cooker. Stir to combine, then add the xantham gum.
  • Allow the soup to continue to cook with the lid off until it begins to thicken approx 10-15 minutes.
  • Garnish with blue cheese crumbles, scallions, and white and yellow shredded cheddar cheese.

Stovetop Instructions

  • In a stock pan, heat the olive oil and butter on medium heat over the stove. Add onions, celery, and garlic and saute until translucent.
  • Add the chicken breasts, buffalo sauce, room temperature ranch dressing, chicken broth, Rotel, and seasonings to the veggies in the stockpot. Bring to a boil, then lower the heat to medium-low and simmer for 15-20 minutes or until the chicken is cooked through and tender.
  • Remove the chicken from the pot and shred with two forks.
  • Turn the temperature to low heat. Add the softened cream cheese, and whisk to combine. Add the shredded cheeses a small amount at a time, whisking before adding more so that it melts smoothly without curdling.
  • Add the shredded chicken back to the pot and stir to combine. Turn off the stove, sprinkle the xantham gum on top, stir, then allow it to thicken. It generally takes approx 10-15 mins to thicken.
  • Garnish with blue cheese crumbles, scallions, and white and yellow shredded cheddar cheese.

Video

Nutrition

Calories: 454kcal | Carbohydrates: 5g | Protein: 27g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1701mg | Potassium: 589mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 18mg | Calcium: 299mg | Iron: 1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

Collage of keto buffalo soup

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