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After a winter chock-full of carbs, I’m ready to start incorporating some low-carb dishes back into our spring meal planning. With all of the chilly, rainy days this spring is bringing, this Pressure Cooker Buffalo Chicken Soup is showing up on our menu often. It’s all the best flavors of classic buffalo wings, minus the orange-stained fingers and loud sports bar.

How to serve Pressure Cooker Buffalo Chicken Soup

I like to serve this soup with a variety of toppings and have people can dress their bowl to their own personal taste. Fresh chopped green onions, shredded cheddar cheese, bleu cheese crumbles, and avocado are our favorites, but this soup is also perfectly delicious on it’s own.

Which pressure-cooker do I use?

I named this recipe using the term “pressure cooker” rather than “Instant Pot” very intentionally because I want it to be flexible for the other models outside of the Instant Pot brand. I personally use an Instant Pot Ultra 6qt, but this soup can easily be made in other electric pressure cookers as well. Prior to upgrading to the Instant Pot I used a Cuisinart 6qt electric pressure cooker for many years.

The reason I mention this is because each brand varies, and with that so can cooking times. With my prior Cuisinart machine, I found that vegetables cooked at a much quicker pace, so I would have likely lowered the second pressure cooking session of this recipe (where vegetables and cheese are added) by a few minutes for that particular machine. Though I don’t think this recipe would be ruined by an extra two or three minutes of cooking time in a different model electric pressure cooker, you’ll want to gage this by your own particular model and preferences.

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A note for special diets

This Pressure Cooker Buffalo Chicken Soup is gluten-free, grain-free, low-carb and can easily accommodate a low-lactose diet (cheddar is naturally low-lactose + this lactose-free cream cheese). This soup is friendly for some SIBO diets and is also very friendly for Keto diets at only 6g net carbs per serving.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Pressure Cooker Buffalo Chicken Soup ★ ★ ★ ★ ★ 5 from 42 reviews Author: Whip & Wander

Whip & Wander Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 portions 1 x

Category: Soups & Stews, Mains

Cuisine: American Print Pin Scale 1x 2x 3x Ingredients 1 1/2 lbs chicken breast

lbs chicken breast 4 cups ( oz) chicken broth, divided

( oz) chicken broth, divided 1 (8oz) cream cheese, softened (I like this lactose free one but you can use regular too)

(8oz) cream cheese, softened (I like this lactose free one but you can use regular too) 1 cup sharp cheddar, shredded

sharp cheddar, shredded 1 medium head cauliflower (approx 6 cups ), chopped

medium head cauliflower (approx ), chopped 1 1/2 cups celery, chopped

celery, chopped 1 cup green onion, chopped

green onion, chopped 1/2 cup buffalo sauce

buffalo sauce 1/2 tsp cracked black pepper

cracked black pepper 1/4 tsp sea salt

sea salt optional toppings: extra green onions, shredded cheddar cheese, bleu cheese, avocado Instructions Add chicken breasts and 2 cups of the divided chicken broth to your pressure cooker. If the chicken breasts are particularly large, I like to slice them in half first. Seal and cook for 15 minutes on high. I usually prefer to quick release, but you can easily allow this to naturally release without over-cooking it. The meat should be nice and fall-apart tender either way. Shred chicken with two forks. Add the cream cheese to the pot first. I like to give this a bit of a stir with a wooden spoon, breaking up the cream cheese a bit so it incorporated more easily. Add remaining ingredients, including the remaining 2 cups of chicken broth. Give the ingredients a stir to combine, then seal again and cook for 5 minutes on high. Taste for salt and pepper. Serve with optional topping such as additional green onions, shredded cheddar cheese, bleu cheese, or avocado. Notes Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutrition Serving Size: 1/6 recipe

Calories: 371

Sodium: 1656 mg

Fat: 21 g

Saturated Fat: 12 g

Carbohydrates: 9 g

Fiber: 3 g

Protein: 35 g

Cholesterol: 150 mg