LOW CARB BUFFALO CHICKEN SOUP RECIPE - INSTANT POT PRESSURE COOKER #lowcarb #chicken #soup #buffalo

To create this low-carb buffalo chicken soup, you’re going to use a little onion, celery, and garlic with some cooked shredded chicken. These are cooked in chicken broth inside a pressure cooker with some spicy buffalo sauce.

Once this combo has been cooked for five minutes, some of the soup liquid is combined with softened cream cheese in a blender until smooth and creamy. This gets added back into the soup along with heavy cream for an irresistible, low-carb, keto-friendly buffalo chicken soup.

LOW CARB BUFFALO CHICKEN SOUP RECIPE - INSTANT POT PRESSURE COOKER

Learn how to make low carb buffalo chicken soup in the Instant Pot. A quick and easy recipe using common ingredients. Only 30 minutes total!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

INGREDIENTS

• 4 cloves Garlic (minced)
• 1 lb Shredded chicken (cooked)
• 4 cup Chicken bone broth (or any chicken broth)
• 3 tbsp Buffalo sauce (or 2 tbsp for less heat)
• 6 oz Cream cheese (at room temperature, cubed)
• 1/2 cup Half & half (or heavy cream)
• 1 tbsp Olive oil
• 1/2 large Onion (diced)
• 1/2 cup Celery (diced)

INSTRUCTIONS

1. Instant Pot / Pressure Cooker Instructions
2. 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.
3. Add garlic. Saute for about a minute, until fragrant. Press the Off button.
4. Add the shredded chicken, broth, and buffalo sauce.
5. 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.
6. 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.)
7. Pour the mixture back into the Instant Pot. Add the half & half or heavy cream. Stir until smooth.
8. Crock Pot / Slow Cooker Instructions
9. Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
10. Add garlic. Saute for about a minute, until fragrant.
11. Place the shredded chicken, broth, and buffalo sauce to the slow cooker. Add all the ingredients from the pan and stir.
12. Cook for 3-4 hours on low.
13. Ladle about a cup of liquid (without chicken) from the edge of the slow cooker 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.)
14. Pour the mixture back into the slow cooker. Add the half & half or heavy cream. Stir until smooth.

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