Instant Pot Buffalo Chicken Soup – Keto

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  • 2 boneless skinless chicken breasts
  • 1 ½ cups chicken broth
  • 8 oz cream cheese, diced
  • 4 cups shredded sharp cheddar cheese
  • 1 packet ranch dressing mix
  • 1 bag real bacon bits, leave some for garnish
  • ¼ cup Frank’s Buffalo Sauce
  • Garnish with green onion (optional)


  1. Add chicken breast to Instant Pot liner and pour 1 cup chicken broth over the top.
  2. Lock lid, set vent to sealing, and set time to manual for 15 minutes.
  3. When Instant Pot beeps, move vent to do a quick pressure release.
  4. Remove chicken breast and shred.
  5. Stir in cream cheese, shredded cheddar, ranch packet, bacon bits, and chicken.
  6. Press saute and stir until all cheese is melted completely.
  7. If it is too thick, add remaining chicken broth until you get it to your liking.
  8. Garnish with remaining bacon bits and green onion.
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