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Name: Instant Pot Buffalo Chicken Soup
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Keto
Ingredients: 1 Medium onion Chopped small; 2 cup Celery Chopped small; 1 tablespoon Olive oil; 1 teaspoon Dried thyme Ground; 1 teaspoon Garlic powder; 4 Boneless, skinless chicken breasts Trimmed and cut into lengthwise strips; 1/4 cup Franks red hot sauce; 4 cups Chicken Stock; 4 ounce Cream cheese Cut into small cubes; 1/2 Cup Blue cheese Crumbled

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INGREDIENTS

1 Medium onion ; Chopped small
2 cup Celery ; Chopped small
1 tablespoon Olive oil
1 teaspoon Dried thyme ; Ground
1 teaspoon Garlic powder
4 Boneless, skinless chicken breasts ; Trimmed and cut into lengthwise strips
1/4 cup Franks red hot sauce
4 cups Chicken Stock
4 ounce Cream cheese ; Cut into small cubes
1/2 Cup Blue cheese ; Crumbled

Servings

INSTRUCTIONS

Chop the onion and celery. Heat the oil in the Instant Pot, using the Sauté setting with medium heat. Add the chopped onion and celery and cook garlic Neil they’re starting to soften, about 5 minutes.

Add the thyme and garlic powder and cook a minute or two longer.

While the veggies cook, grim the chicken and cut into lengthwise strips.

Add the chicken strips, Frank’s Red Hot Sauce, and chicken stock to the Instant Pot.

Lock the lid and set Instant Pot to Manual/High pressure for 15 minutes.

After 15 minutes, use natural pressure release for 10 minutes, then quick release the rest of the pressure.

While the soup cooks, crumble the blue cheese and cut the cream cheese into small cubes.

Use a slotted spoon to remove the chicken to a cutting board, add the two cheeses to the Instant Pot and let them melt while you shred the chicken apart.

When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup. (You can heat it for a minute or two using the Sauté setting if needed, but it will probably still be pretty hot)

Serve soup hot, with extra crumbled blue cheese and Frank’s Red Hot Sauce to add at the table if desired.

NOTES

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Instant Pot Buffalo Chicken Soup

1  Medium onion Chopped small
2 cup Celery Chopped small
1 tablespoon Olive oil 
1 teaspoon Dried thyme Ground
1 teaspoon Garlic powder 
4  Boneless, skinless chicken breasts Trimmed and cut into lengthwise strips
1/4  cup Franks red hot sauce 
4 cups Chicken Stock 
4 ounce Cream cheese Cut into small cubes
1/2 Cup Blue cheese Crumbled