Chicken/ Instant Pot Recipes/ Soups & Stews

Instant Pot Low Carb Buffalo Chicken Soup

Instant Pot Low Carb Buffalo Chicken Soup

Instant Pot Low Carb Buffalo Chicken Soup
Yields 6
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 Tbsp Olive Oil
  2. 1/2 Large Onion (Diced)
  3. 1/2 Cup Celery (Diced)
  4. 4 Cloves Garlic (Minced)
  5. 1 Lb Shredded Chicken (Cooked)
  6. 4 Cup Chicken Bone Broth (Or Any Chicken Broth)
  7. 3 Tbsp Buffalo Sauce (Or 2 Tbsp For Less Heat)
  8. 6 Oz Cream Cheese (At Room Temperature, Cubed)
  9. 1/2 Cup Half & Half (Or Low Carb Heavy Cream)
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Instructions
  1. Press the Saute button on the Instant Pot. Add the oil, chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
  2. Add garlic. Saute for about a minute, until fragrant. Press the Off button.
  3. Add the shredded chicken, broth, and buffalo sauce.
  4. Cover and seal the Instant Pot. Press the Soup button and adjust time to 5 minutes. After cooking is complete, let pressure release naturally for 5 minutes, then switch to quick release and open the lid.
  5. Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
  6. Pour the mixture back into the Instant Pot. Add the half & half or heavy cream. Stir until smooth.
Calories
270 cal
Fat
16 g
Protein
27 g
Carbs
4 g
Print
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Instant Pot Low Carb Buffalo Chicken Soup

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