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a hand spooning buffalo chicken soup in a white bowl

Pressure Cooker Buffalo Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 43 reviews
  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 portions 1x
  • Category: Soups & Stews, Mains
  • Method: Pressure Cooker
  • Cuisine: American
  • Diet: Gluten Free


This cozy Pressure Cooker Buffalo Chicken Soup offers the best flavors of classic buffalo wings, minus the orange-stained fingers and loud sports bar.


  • 1 1/2 lbs chicken breast
  • 4 cups ( oz) chicken broth, divided
  • 1 (8oz) cream cheese, softened (I like this lactose free one but you can use regular too)
  • 1 cup sharp cheddar, shredded
  • 1 medium head cauliflower (approx 6 cups), chopped
  • 1 1/2 cups celery, chopped
  • 1 cup green onion, chopped
  • 1/2 cup buffalo sauce
  • 1/2 tsp cracked black pepper
  • 1/4 tsp sea salt
  • optional toppings: extra green onions, shredded cheddar cheese, bleu cheese, avocado


  1. 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.
  2.  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.
  3. Shred chicken with two forks.
  4. 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.
  5. Add remaining ingredients, including the remaining 2 cups of chicken broth.
  6. Give the ingredients a stir to combine, then seal again and cook for 5 minutes on high.
  7. Taste for salt and pepper. Serve with optional topping such as additional green onions, shredded cheddar cheese, bleu cheese, or avocado.


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.


  • 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