This low-carb Instant Pot Buffalo Chicken Soup recipe is loaded with tender shredded chicken, spicy buffalo sauce and tons of cheese! Under 5 net carbs per serving and perfect for keto meal prep!
Today I am sharing a recipe you guys are going to love! This Instant Pot Buffalo Chicken Soup recipe is the perfect keto dinner. It is easy, delicious, makes plenty, and is ultra low-carb!
In this house, we are huge buffalo chicken fans. Actually, if I ask my husband what he wants for dinner it is always the same three things — buffalo chicken, tacos, or burgers. He is a simple man, ha!
Now, just in case you are reading this and do not have an Instant Pot, don’t worry I have also included slow cooker instructions. This recipe can easily be made in a pressure cooker or a CrockPot, whichever you prefer.
Ingredients in Buffalo Chicken Soup
Soups can be tricky because they are generally so full of carbs. Even if you make something like a vegetable beef soup, it can run on the high side of carbs because of the vegetables.
For this keto buffalo chicken soup, I kept things really simple and used ingredients that complement the buffalo chicken flavor so it really shines.
For this recipe, you need:
- Chicken breasts
- Butter
- Celery
- Bell Pepper
- Garlic
- Paprika
- Garlic Powder
- Onion Powder
- Chicken Broth
- Buffalo Sauce
- Ranch Dressing
- Cream Cheese
- Shredded Cheddar
How to Make Buffalo Chicken Soup
This easy keto Instant Pot recipe is a really straightforward three-step process. Here’s a rundown of the recipe:
- Sauté the celery, bell pepper and garlic in butter. Then add the chicken breast, paprika, onion powder, garlic powder and chicken broth.
- Place the lid on the Instant Pot, seal the pressure valve, and set the pressure cooker to 20 minutes. Allow the pressure to naturally release for 5-10 minutes, then manually release the rest.
- The last step is to remove the chicken and shred it. While the chicken is out of the pot, add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar. Whisk the mixture until it is completely smooth. Then, add the chicken back to the soup.
Tip: If you love that buffalo chicken flavor but aren’t crazy about soup, try these delicious Buffalo Chicken Muffins, Zucchini Boats, Stuffed Peppers, 3-ingredient Taquitos, or these Air Fryer Buffalo Chicken Wings.
What to Serve with Buffalo Chicken Soup
While this keto buffalo chicken soup is a full meal in itself, try adding these Keto Bacon Cheddar Chive Biscuits on the side. You could also pair it with a simple green salad or roasted veggies.
After this spicy, flavor-packed meal, enjoy these fluffy Classic Keto Whoopie Pies for dessert!
Can I Meal Prep This Recipe?
Yes! This soup is great for meal-prepping! You can make this soup ahead of time and refrigerate in a sealed container for up to 5 days. When ready to eat, stir and microwave in 30-second intervals until soup is warm throughout.
Can This Recipe Be Made in a Slow Cooker?
Definitely! I’ve given detailed instructions on how to make this low-carb Instant Pot recipe using your slow cooker.
More Keto Soups and Stews:
My personal favorite is this Keto Chili. It is very hearty, 1.5 cups is 8.5 net carbs and packed with flavor. You will not even miss the beans, I promise!
Another great low carb soup is this Keto Taco Soup. It comes in lower at about 6.5 net carbs and reheats great so this is one to remember for keto meal prep.
You may also like:
More Keto Instant Pot Recipes:
- Instant Pot Keto Pizza Soup
- Instant Pot Cabbage Soup
- Instant Pot Sausage and Cabbage Casserole
- 20+ Keto Instant Pot Recipes!
Other Easy Keto Recipes
If you are new to Keto try my favorite Sausage Egg and Cheese Bites, they contain less than one net carb per bite and they are perfect for meal prep! One of my favorite easy low carb dinners is this One Pan Cabbage Casserole. It is so easy, cheesy and delicious and it has less than 9 net carbs per serving. Some other favorites, Keto Chocolate Cookies, Pimento Cheese and Bacon Stuffed Peppers and Sausage and Cream Cheese Pinwheels!
Instant Pot Buffalo Chicken Soup (keto + low carb)
Ingredients
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 1/2 cup chopped celery
- 1 1/2 cup chopped bell pepper (I mix green and orange)
- 2 pounds chicken breast
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 32 ounce carton chicken broth
- 1/2 cup low carb ranch dressing room temperature
- 1/3 cup buffalo sauce
- 4 ounces cream cheese room temperature
- 2 cups shredded cheddar
Instructions
- Set the Instant Pot to the sauté mode. Sauté the celery, bell pepper and garlic in the butter.
- Add the chicken breast, paprika, onion powder, garlic powder and chicken broth.
- Place the lid on the instant pot, seal the pressure valve and set the pressure cooker to 20 minutes.
- Allow the pressure to naturally release for 5-10 minutes, then manually release the rest then remove the lid.
- Remove the chicken and shred it, set aside.
- While the chicken is out of the pot add the buffalo sauce, ranch dressing, cream cheese and shredded cheddar. Whisk the mixture until it is completely smooth. This may take 1-2 minutes of vigerious stirring.
- Then add the chicken back to the soup.
- Top with chopped green onions, cheese and additional buffalo sauce if desired.
Video
Notes
SLOW COOKER DIRECTIONS
- Place the garlic, celery, bell pepper, chicken breast, spices and chicken broth in the slow cooker.
- Cook on low for 8 hours or on high for 4 hours.
- Remove the chicken and shred.
- Add the cream cheese, buffalo sauce, ranch dressing and shredded cheddar. Whisk vigerously until smooth. Add the chicken back to the soup.
Erin | Dinners,Dishes and Dessert says
This low carb Instant Pot Buffalo Chicken Soup is looks incredibly delicious!
jade manning says
This is the exact recipe I need today!
Allyson Zea says
Oh wow! I am adding this to my weekly meal plan for next week!
Sara Welch says
This is everything a gourmet soup should be, and then some! Looking forward to warming up with this for dinner tonight!
Beth says
I am always on the lookout for more instant pot recipes especially soups! We live on those all winter long! Love this!
Catalina says
I never say No to a warm and delicious soup! This one look amazing!
Annie says
Cook on low for 4 hours? Do you mean 8? Is it switched , thanks
Annie says
Hi, thank you for catching my error. I updated the instructions.
Kat says
I would love to add this to my menu for next week (especially with the cold weather forecasted), but I am confused about the description of what kind of ranch dressing is needed. 1/2 cup low ranch dressing – Do you mean low fat or low carb or is that a brand? Please help! Thank you.
Annie says
Hi Kat any low carb ranch dressing works, I hope you enjoy!
Deja says
Any tips on what to use if you don’t like ranch dressing
Annie says
Hi Deja, I’m sorry I’ve only made this is written. The ranch isn’t an overwhelming flavor in this though.
Kim says
I am dairy free, do you think I could sub coconut cream for the cream cheese?
Annie says
Hi Kim, I’m not sure I’ve never used coconut cream in anything savory like this.
steven g says
Soup was good! made it without the ranch and sour cream so it was less creamy. taste was still delicious, and i prefer less creamy stuff. this recipe will also be very dependent on what brand of buffalo sauce you use. try to get better quality for better taste. i could only find some cheaper crap from giant but it did the job. i added also chopped white onion with the green onion, and put some chopped cilantro on top. i also sliced some avocado and added it into the soup which was delicious. gave it some more substance. i was thinking of adding rice next time , perhaps spanish rice! this was really good with chips also. i ate the soup like some salsa!
Janine Petryshyn says
If I have rotisserie chicken from the store, could I just cut the chicken cooking time down to still get the spices mixed in with chicken.
Annie says
Hi Janine, yes that should work just fine. While I haven’t tried it this way I think I would estimate a 10 minute cooking time so the vegetables are nice and soft and the flavors have time to meld. I hope you enjoy!
Heather says
Could you use an immersion blender for adding in the cream cheese, ranch dressing and Buffalo sauce?
Donnie says
Wow, my boyfriend and I were blown away by this recipe..it’s that good!! Thank you so much for sharing Annie! ? ?
Donnie says
I did use blue cheese dressing instead of ranch though, as I love blue cheese and not a big ranch fan ☺️