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This low-carb Instant Pot Buffalo Chicken Souprecipe 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 ketobuffalo 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 recipeis 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 Biscuitson 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:
- Keto White Chicken Chili
- Cabbage Beef Soup
- Low Carb Chicken Soup
- Bacon Cheeseburger Soup
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)
Annie
This low carb Instant Pot Buffalo Chicken Soup 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!
4.51 from 212 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Instant Pot, One Pan
Cuisine American, Keto
Servings 8
Calories 428 kcal
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
It is important that the cream cheese and ranch dressing are room temperature so they do not curdle and mix smoothly into the soup.
SLOW COOKER: If you do not wish to saute your celery, garlic and bell pepper you can skip the first ingredient, which is butter.
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.
Net carbs are 4.7 g per serving
Nutrition
Serving: 1 1/2 cupsCalories: 428kcalCarbohydrates: 5.6gProtein: 35.3gFat: 28.8gCholesterol: 143.5mgSodium: 883.6mgFiber: 0.9gSugar: 3.3g
Tried this recipe?Let us know how it was!
