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!
- 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
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.
It is important that the cream cheese and ranch dressing are room temperature so they do not curdle and mix smoothly into the soup.