Low Carb Buffalo Chicken Soup Recipe

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Wow – it’s everywhere this winter!since we started from our trip, we’ve seen the temperature go negative, go up to 30 degrees, and then drop down to zero again. As expected, keto soup Often in our house. Since we’ve been craving stronger flavors after bland meals, this low-carb buffalo chicken soup recipe is a welcome addition.

Thankfully, the cold has eased over the past few days, but it’s still pretty cold. (Remind me again why we live in Minnesota? It’s pretty sad when 20+ degrees is considered warm.)

At least that’s an excuse to make a warming pressure cooker chicken stock…

Pressure Cooker Chicken Soup for Busy Nights

This is my second buffalo recipe in a row after last week’s Buffalo Cauliflower Bites. (and Grilled Buffalo Chicken Also delicious! ) This may have something to do with our desire to cook a lot of spicy and savory food in the weeks following our trip.

I love to travel and try to research the best restaurants when I travel. But when it comes to all-inclusive resorts, the options are limited. Now that we’re back, let’s have some spicy food!

There’s another reason why I can’t wait for this low-carb buffalo chicken soup recipe.this is another chance to use me instant pot!

As time went on, I fell more and more in love with it. Time to make a Keto Pressure Cooker Chicken Soup with it.

I’ll be the first to admit that the Instant Pot takes some getting used to. With a slow cooker, oven, or stove, you can see what’s going on. The main problem with a pressure cooker, unlike all other cooking methods, is that you can’t “check” if your food is done.

Fortunately, the Instant Pot makes up for this minor shortcoming. It just takes some practice — or a lot of recipes!The huge advantage is that you can make things a lot of Faster, and often less cleanup. Win, win!

If you’re looking for more low carb Instant Pot recipes, try my Simple Shredded Chicken, Low Carb Paleo Chili, Keto Chicken and Dumplingsand French Tart Recipe from my friend. In fact, the Cream of Buffalo Chicken Soup recipe I’m sharing today calls for shredded chicken.If you like creamy, spicy flavors, you might like this Instant Pot Buffalo Chicken Dip as well as.

Probably my favorite way to use a pressure cooker is to cook soup. (Have you ever tried This Beef and Cabbage Soup However? )

You can sauté any ingredient you want in the Instant Pot. Then, simmer the soup in the same place under pressure. Yay less dishes!

The best part is, any soup will cook a lot of Faster under pressure. Low-carb soup in the Instant Pot only takes a few minutes but tastes like it’s been simmering for hours.

And, Instant Pot Buffalo Chicken Soup is no exception…

How to Make Buffalo Chicken Soup in the Pressure Cooker

The process of how to make buffalo chicken soup in the pressure cooker is very simple. The Instant Pot does it all.

Start by sautéing the onion, celery, and garlic in a little olive oil in the bottom of the Instant Pot.

Add the shredded chicken, broth and buffalo sauce.You can use any broth you like, but I prefer Chicken Bone Broth. It’s extra delicious and has so many benefits!

Now, close the lid and adjust the timer. Believe it or not, your Instant Pot chicken stock cooks in just five minutes after it reaches pressure. Isn’t it amazing?

After your Low Carb Buffalo Chicken Soup is done, wait another five minutes for a natural release. Pour a little broth into a blender, add some softened cream cheese and blend until smooth. Once smooth, it can be added to soups.

Don’t make the mistake I made the first time, adding cream cheese directly to buffalo chicken soup. It clumps without melting. not good!

It’s even better if you mix the cream cheese with a little liquid first and then add it. Make sure it’s softened and not too cold, otherwise it won’t mix either.

The final step is to add the half and half or heavy cream. It depends on which one you want to use, but don’t skip it.soup is Very No spiciness in that part – even for me, who loves spicy food. Cream or half and half mellows it out.

I opted for half and half to lighten things up a bit and still not too high in carbs per serving. Contains 3.6 grams of carbohydrates per serving.

However, if you’d rather lower your carbs even further at the expense of higher calories, you absolutely can! If you use cream, it has 2.6 grams of carbohydrates per serving. Of course, if you also use heavy cream, the taste will be creamier.

Still, it’s delicious either way. If you like spicy food, you won’t regret adding low-carb buffalo chicken soup to your menu.

(renew: By popular demand, I’ve also added instructions for making Buffalo Chicken Soup in the slow cooker! )

• crock pot – It’s easy and cheap, but I love all my low carb slow cooker recipes!
• instant pot – Make faster low-carb buffalo chicken soup.

More Low Carb Soup Recipes

If you liked this low-carb buffalo chicken soup recipe, here are some more ways to try:

need more?browse all Low Carb Soup Recipe Here!

Buffalo Chicken Soup Recipe (3 Ways)

This buffalo chicken soup recipe is the perfect blend of spices and cream, served with hot sauce and tender chicken. 3 cooking methods!

Prepare: 10 minute

chef: 20 minute

all: 30 minute

Serving Size: 6 (adjust according to recipe)

recipe video

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raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

Instant Pot/Pressure Cooker Instructions

1. press the fry button instant pot. Add oil, chopped onion and celery.cook about 5-10 minutesstirring occasionally, until the onions are translucent and starting to brown.

2. Add garlic. Saute for about a minute, until fragrant. Press the close button.

3. Add the shredded chicken, broth and buffalo sauce.

4. Cap and seal the Instant Pot. Press the soup button and adjust the time to 5 minutes.After cooking, let the pressure release naturally 5 minutesThen switch to the quick release and open the lid.

5. Scoop a cup of liquid (without the chicken) from the rim of the Instant Pot and pour blender. Add the diced cream cheese. Blend until smooth. (You can add a little more liquid if it’s hard to mix.)

6. Pour the mixture back into the Instant Pot. Add half and half or heavy cream. Blend until smooth.

Slow Cooker/Slow Cooker Instructions

1. heat the oil pan Heat over medium heat. Add chopped onion and celery.cook about 5-10 minutesstirring occasionally, until the onions are translucent and starting to brown.

2. Add garlic. Saute for about a minute, until fragrant.

3. Add the chopped chicken, broth and buffalo sauce to the slow cooker. Add all ingredients in pot and stir.

4. Cook on low heat for 3-4 hours.

5. Scoop 1 cup of the liquid (without the chicken) from the rim of the slow cooker and pour it into a blender. Add diced cream cheese. Blend until smooth. (You can add a little more liquid if it’s hard to mix.)

6. Pour the mixture back into the slow cooker. Add half and half or heavy cream. Blend until smooth.

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recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 314

fat 20 grams

protein 28.2 grams

total carbohydrates 4.5 grams

net carbs 4.1 grams

fiber 0.4 grams

sugar 2.5 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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