Instant Pot Buffalo Chicken Soup
For when you get that wing craving but don't want to mess with frying.
Equipment
- Instant Pot or other electric pressure cooker
Ingredients
- 2 lbs chicken thighs trimmed of visible fat
- 6 cups chicken broth
- 10 ounces mirepoix mix see notes above
- 6 ounces cream cheese cubed
- 4 ounces blue cheese crumbles plus extra for garnish, if desired
- 1/3 cup heavy cream
- 1/2 cup Frank's Red Hot sauce
- 8 ounces shredded sharp cheddar cheese
- 2 tsp salt
- white pepper to taste
Instructions
- Put the chicken thighs, mirepoix mix, and chicken broth into the Instant Pot, close the lid, and set it for the Poultry setting, or 15 minutes on high pressure.
- When the cook time has completed, wait ten minutes and then use a manual release. Open the lid once the pressure has subsided.
- Remove the chicken and place it in a bowl.
- Set the Instant Pot to saute, and add the cream cheese and blue cheese. Whisk until they're dissolved into the broth.
- Stir in the heavy cream and Frank's Red Hot.
- Whisk in the cheddar cheese in 6-8 batches, making sure that each batch is fully melted before adding more.
- Shred the chicken and return it to the pot. Add the salt and pepper, then serve or store.
- Macros per serving: 497 calories, 2 grams net carbs, 34 grams protein, 40 grams fat.