Instant Pot Buffalo Chicken Soup
Tags: Chicken Dinner Instant Pot Soup
Yield: 6
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil
- 5 medium carrots, peeled and sliced
- 4 celery stalks, sliced
- 4 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 8 cups low sodium chicken broth
- 1/2 cup Frank's Red Hot
- 3 large boneless skinless chicken breasts (about 1 1/2 pounds)
- salt and pepper to taste
- fresh sliced celery for serving
- crumbled feta or blue cheese for serving
- Press the sauté button on the Instant Pot. Add butter and olive oil to the inner pot and allow butter to melt. Add carrots, celery, and garlic and cook, stirring occasionally, until slightly softened, about 7 minutes. Add broth, hot sauce, and chicken breasts to the pot. Lock on lid and cook on high pressure for 6 minutes. Allow pot to release pressure naturally for 10 minutes then quick release the remaining pressure.
- Remove chicken and shred with a fork. Stir shredded chicken back into the soup and adjust seasoning with salt and pepper to taste. Ladle soup into bowls and top with sliced celery and cheese and serve.
