Instant Pot Buffalo Chicken Soup. Spicy and tart, with the backbone of homemade chicken broth from a rotisserie chicken.
Rotisserie Chicken Broth
- 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
- Juices from the rotisserie chicken container
- 1 onion, peeled and halved
- 1 carrot, scrubbed and cut in half (or 4oz baby carrots)
- 1 stalk celery, cut in half
- 2 bay leaves
- 1 teaspoon fine sea salt
- 8 cups water
Buffalo Chicken Soup
- 4 tablespoons butter
- 1 small onion, diced
- 2 stalks celery, diced
- 1 garlic clove, minced
- ½ teaspoon fine sea salt
- ¼ cup flour
- 8 cups of Chicken Broth (from above)
- 12 ounces (1 ½ cups) Franks Red Hot hot sauce
- 16 ounces shredded cheddar cheese
- Cooked breast meat from the rotisserie chicken, shredded (about 2 cups of shredded or cubed cooked chicken)
- Thin-sliced celery
- Crumbled blue cheese
- More Franks Red Hot sauce
- Pressure cook the broth for 60 minutes with a Natural Release: Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rest of the rotisserie chicken, onion, carrot, celery, bay leaves, and salt to an Instant Pot or other pressure cooker, then pour in the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot), or for 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer and set aside for later, and wipe out the pot with paper towels before the next step. (For more details, see my standalone Instant Pot Rotisserie Chicken Broth recipe.)
- Sauté the aromatics and whisk the roux: Set the Instant Pot to Sauté mode adjusted to Medium, put the cleaned pot liner back in the pot, and add the butter. Once the butter melts, add the onion, celery, and garlic, and sprinkle with ½ teaspoon of fine sea salt. Saute, stirring often, until the onion softens, about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring and scraping constantly, for one minute.
- Simmer the soup, melt the cheese, reheat the chicken: Pour in the 8 cups of chicken broth and the Franks Red Hot, then scrape the bottom of the pot to loosen any stuck bits of flour or celery. Adjust the Instant Pot’s sauté mode to high (or turn the stovetop to medium-high.) and bring to a simmer. Stir in the cheddar cheese, a handful at a time, until it is all melted. Add the shredded chicken and simmer until reheated, about 2 minutes.
- Serve: Ladle into bowls and serve, passing blue cheese crumbles, sliced celery, and more Franks Red Hot at the table. Enjoy!
- The broth can be made ahead, and refrigerated for up to 3 days, or frozen for up to six months.
- If you have “Buffalo wing sauce” instead of Franks Red Hot sauce, cut the butter back to 1 tablespoon, skip the flour and roux making steps, and go with 12 to 16 ounces of Buffalo wing sauce. (It will already have the butter and thickeners added to it.)
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Buffalo Chicken Soup, Pressure Cooker Buffalo Chicken Soup