All the flavours of the hugely popular Buffalo Chicken Wings, in a creamy, rich, soup! The perfect balance of creamy broth, juicy chicken, tangy Buffalo sauce and Blue Cheese. Best of all, it's made in the Instant Pot so you can set it and forget it. You will make this one again and again.
Cuisine American, Trendy
Keyword Buffalo Chicken Soup, Instant Pot Buffalo Chicken Soup
4med. Size boneless/skinless chicken breastcut into approx. 1 inch wide strips
½cupRed Hot Sauceadd less if you don’t like it quite as spicy
8oz.crumbled blue cheesereserve ½ for topping serving bowls
1c.cheddar or Monterey Jack cheese
Set Instant Pot to sauté. Add oil, celery and onion. Cook until tender, stirring frequently.
Stir in garlic powder and thyme.
Add flour and incorporate well.
Add chicken and chicken stock. Lock lid on instant Pot and set to high pressure for 15 min.
Allow the pressure to release on the Instant Pot. After making sure all pressure is released, remove lid.
Remove chicken from pot with a slotted spoon. Place on cutting board and shred or cut chicken into small pieces.
Add cheddar, Red Hot Sauce and 4 oz. of the blue cheese to liquid in pot and stir until melted. If liquid has cooled too much you may need to use the sauté setting to melt the cheese.
Add chicken back in and stir to incorporate.
Serve hot, topped with the extra blue cheese and Red Hot Sauce if desired.
• A bread bowl is excellent for serving in. Use the top and insides of the bread bowl for dipping. If you don’t feel ambitious to bake your own, many bakeries and supermarkets carry them. I buy mine at Panera.
• Celery sticks or carrots can be served alongside for dipping. Small sides of blue cheese or ranch dressings add the perfect finish.
Instant Pot Buffalo Chicken Soup https://www.loveonaplate.net/instant-pot-buffalo-chicken-soup/