Instant Pot Buffalo Chicken Soup with Blue Cheese Nachos

buffalo chicken soup with sour cream and blue cheese nachos

5 from 1 reviews

Mildly spicy Instant Pot Buffalo Chicken Soup topped with a drizzle of ranch dressing and Blue Cheese Nachos.  It’s better than chicken wings!



For Serving


  1. Select saute on the pressure cooker and add butter.
  2. When melted, add carrots, onions, celery, garlic, smoked paprika, and salt; saute 2 minutes.
  3. Add chicken breast and stir to coat the chicken with seasonings.
  4. In this order, add bay leaf, chicken broth, diced tomatoes, hot sauce, and tomato sauce; DO NOT STIR.
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 20 minutes.
  6. When cooking is complete, use a natural release.
  7. Remove chicken from pot and cut or shred into bite sized pieces.  Return chicken to pot.
  8. Optional: for a less spicy soup, add cream cheese and stir until combined.
  9. To make Blue Cheese Nachos, arrange a single layer of chips on a microwave safe dish, top with crumbled blue cheese and microwave for 15-20 seconds.  Could also do this under the oven broiler on a sheet pan, but watch closely that the chips don’t burn.
  10. Scoop soup into a bowl, drizzle with ranch dressing, sour cream, or yogurt.  Top with a handful of Blue Cheese Nachos and enjoy!


Keywords: buffalo chicken, instant pot soup, healthy soup recipes