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.
Servings: 6
Calories: 454kcal
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
- ⅓ 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
- ⅓ 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 the ingredients)
- Follow the 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