Instant Pot Buffalo Chicken Soup is not only a new spin on traditional chicken wings, it's also super easy to make and perfect for those chilly winter days.
4cupboneless chicken breastcut into bite sized pieces
1 ½cuphot saucereduce this amount if you prefer milder.
1cuphalf and half
64ozchicken stock
½cupall-purpose flour
16ozcream cheese
2envelopes ranch dressing mixoptional If you prefer a milder soup.
Instructions
Melt 1 stick (8tbsp) of butter in Instant Pot.
Once the butter has melted add the onions, celery and carrots. Sauté until they begin to soften.
Add the garlic powder, thyme and red pepper flakes. Cook for approximately 2 minutes.
Add the diced chicken, hot sauce, half and half and chicken stock.
Let soup come to a boil and whisk in flour.
Put lid on instant pot and manually set to cook for 10 minutes. Let instant pot release naturally for 10 minutes and then release manually.
Take lid off instant pot and add cream cheese. (you can also add in 2 envelopes of ranch dressing at this point if you want to mellow down the heat further.) Stir until combined. Place lid back on and pressure cook for 1 minute.