This Instant Pot Keto Buffalo Chicken Bacon Soup has only 3 carbs per serving! Full of cream cheese, cheddar cheese, chicken and bacon, it’s the perfect oozy-gooey warm and cozy comfort food for your low carb, high fat diet.
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Who doesn’t love soup?
I don’t care if it’s June and 90 degrees outside.
A girl wants what she wants.
And this girl wants cheese. Lots of it. Cream cheese, cheddar cheese.
Oh, and buffalo sauce! Yes. And bacon! Is your mouth watering yet? Mine is, and I already had some.
This Instant Pot Keto Buffalo Chicken Bacon Soup has all those things.
Plus, Instant Pot. So from start to finish, it’s ready to eat in under an hour!
There’s something about soup that makes me feel cozy and comforted even after I’ve had the worst day. (This was one of those.)
This Instant Pot Keto Buffalo Chicken Bacon Soup checks off all the boxes on my comfort food requirements list:
- Cheesy
- Easy
- Warm
- Tasty
- Healthy (somewhat)… because I don’t want to indulge on something to feel better and then feel guilty about it.
- BACON
Have some extra chicken broth to thin this Instant Pot Keto Buffalo Chicken Soup down to your liking. I like mine thick and creamy, but it may be a bit cheesy for some. (Who are you? I’m not sure we can be friends. 😉 ) Also, add extra buffalo sauce to taste if you like. I like mine extra spicy, but this recipe is toned down a bit for my husband and for other normal human beings who don’t crave the burn.
This recipes makes a big batch. If you don’t want leftovers, cut it in half.
Instant Pot Keto Buffalo Chicken Bacon Soup, Low Carb
Description
This Instant Pot Keto Buffalo Chicken Bacon Soup has only 3 carbs per serving! Full of cream cheese, cheddar cheese, chicken and bacon, it’s the perfect oozy-gooey warm and cozy comfort food for your low carb, high fat diet.
Ingredients
- 2 lbs. boneless, skinless chicken thighs
- 1 c. chicken broth
- 8 oz. cream cheese, diced into 1/2-inch cubes
- 4 c. shredded sharp cheddar cheese
- 1 packet Hidden Valley Ranch Dressing mix
- 8 slices cooked bacon, chopped
- 1/4 c. Franks Wing Sauce + more to taste
Instructions
- Add chicken and chicken broth to the Instant Pot and cook 15 minutes.
- Use the quick release method.
- Remove chicken, shred with two forks and replace, leaving on warm.
- Stir in cream cheese, shredded cheddar cheese, ranch dressing mix and bacon. Reserve come bacon crumbles for serving.
- Add hot sauce and mix well. Add more to taste.
- Sprinkle with bacon crumbs before serving.
Notes
Have some extra chicken broth to thin this soup down to your liking. I like mine thick and creamy, but it may be a bit cheesy for some.
Also, add extra buffalo sauce to taste. I like mine extra spicy, but this recipe is toned down a bit for my husband and for other normal human beings who don’t crave the burn.
This recipes makes a big batch. If you don’t want leftovers, cut it in half.
Don’t forget to Pin this Keto Buffalo Chicken Bacon Soup recipe for later!
A Note on Nutrition Facts
I am not a nutritional expert or medical professional. Nutritional information for my recipes are provided as a courtesy and are only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythritol and monk fruit carbs are not included in the nutritional information as they have been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols. For the most accurate nutritional information, please calculate with your own specific ingredients using a program like Carb Manager or My Fitness Pal.
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Could this be made on the stovetop or in a slow cooker? Sounds amazing but I don’t have an instant pot!
Yes. You will need more chicken broth because it will evaporate. Just keep an eye on it as you cook it and keep adding more as needed. I’d say you will have to double it at least.
I made this on stovetop starting with 3 packed cups of rotisserie chicken and 2 cups broth. Brought it to boil, added all listed ingredients. Simmer to let flavors blend. Mine is good and thick like I want a cheese based soup but you can add more broth. DELISH!
★★★★★
Delicious!!
★★★★★
Thank you! 🙂
The comments says that this recipe makes a “big” batch? Am I missing something here? I only see a total of 1 1/4 c. liquid. Looks delicious though. Any comments would be appreciated!
Hello! I divided this into ten servings. Nutrition labels are working again. All of my Instant Pot recipes tend to be more watery than crock pot and stove top versions, so I cut down the liquid as much as possible. The two pounds of chicken add more liquid than one would expect when pressure cooked. Also, the soup is very thick and creamy with all of the melted cheese. You can add additional chicken broth at the end in 1/4 c. increments to thin it out to your liking.
How many servings in this recipe?
Hi! I divided it into ten servings. My nutrition labels were down, but they’re working again.
Will chicken breasts work too?
Yes! Just update your macros. ☺️
On your first instruction, what setting do you cook the chicken and broth for 15 minutes?
I used the poultry setting. If you don’t have that, the “regular” or “high” function will work.
can you make this using precooked rotissiere chicken? how would you adjust the directtions?
If I’m cooking it on the stove, should I save some of the juice after I boil my chicken?
Yes. You will definitely need more liquid. This recipe is very thick as-is, and my Instant Pot recipes are always thinner than stovetop or crock pot.
We were only able to get 4 bowls out of this. It made the macros for one serving absolutely outrageous! We followed the recipe exactly, even using more chicken broth than you called for. Our bowls are just normal sized bowls, and weren’t filled up all the way. Do you know what the discrepancy could be?
It’s been a little while since I made it. I did note the recipe made 10 servings. I remember the pot being fairly full. My nutrition facts are provided below the recipe. I have had several people say they made it and didn’t complain about the portion size. You can thin it out with chicken broth to stretch it if it’s too thick and also serve with a side salad, sautéed spinach or steamed broccoli.
Hi, I don’t see the nutrition facts. Can you provide the macros please?? thanks!
This is fixed now! 🙂
Also, did you make it in the Instant Pot?
Made it tonight… and yum yum!!! This is a keeper!! Thank you for sharing!
So glad you liked it! 🙂
What are the macros per serving?
My nutrition label is showing now. It is in the recipe card.
I can’t find the nutritional info either But thanks for sharing. This is my new go to. Absolutely love it.
Can this be frozen ?
★★★★★
Sure. I would thaw in the fridge and heat over low heat or half power in the microwave due to all the dairy.
anyone try this in the crockpot? did you adjust your ingredients?
I made this on the stove top today. I used 2 cups of chicken broth when cooking the thighs. There was almost no liquid left, and I cooked it with a lid on. I added another cup before I added the cheeses. It was so thick! Definitely not soupy. We ate it as a dip and it was delicious!! I want to make this for the Super Bowl this year!
I hate it didn’t turn out soupy, but I’m glad you still liked it! ☺️ I’m obsessed with buffalo chicken anything.
Did you thaw the chicken breasts before hand or can they go in frozen?
Made this using a whole roasted chicken because that is what we had on hand. We shredded it and added some extra broth to compensate for the extra amount of chicken. It is so delicious! The non-keto members of our household enjoyed it as much as I did. This will be going into our meal rotation.
★★★★★
How long did you time it in the instpot??
The Ranch dressing package has maltodextrin, which is not good for keto. Anyone have a suggestion for substitution?
There are a ton of homemade ranch seasoning mixes out there. You can just Google it.
made this for dinner and YUM!!
it made a ton, so we ate it for dinner & froze the other half. it was extremely thick (almost thick enough to eat on sliders) but the flavor was so great!!
when i reheated the frozen batch i added 16oz. of chicken broth & it was PERFECT!!
next time i make it i will add more broth in the beginning & i will cube the chicken instead of shredding it.. like i said. it was more on the slider side.
but so yummy! thanks for the recipe!!
★★★★
Hello, I just made this but I was wondering how much do you count as a serving?
Can this be made with frozen chicken breasts? Does cooking time need to be adjusted?
Absolutely delicious and even my kids loved it! Just added in some milk for them for cooling and toning down the spicyness and it worked like a charm! A love how filling this soup is! I made it exactly as instructed and it was perfect 🙂 we love anything cheesy buffalo around here!
★★★★★
How much is one serving size? 1 cup? 2 cups?
What size instant pot do you recommend using?
★★★★★
Sorry to leave this in a comment, but I couldn’t find your contact info. I’d like to feature this recipe in a round-up of Instant Pot Low-Carb Buffalo Chicken Recipes. (recipe + link) I assume bloggers like to be featured, but let me know if you have any problem with it, thanks!
Sorry! Just saw this. That would be great if you’re still interested. My email is [email protected], and I’ll make sure it’s more visible on the site from now on. 🙂
I made this and it came out super salty and I didn’t add any salt? Any suggestions? I bought low sodium broth for next time.
Hello, I love this soup. I didn’t have to add any liquid. I also did this on the stovetop. My only concern is the carbs. When I did the math I got almost 9 carbs per serving if I was doing 10 servings. How did you get 3 carbs? The other part is that I definitely did not get 10 servings out of this.
The stovetop is going to give you a different consistency because the liquid will evaporate, thus creating less soup. (It doesn’t have that opportunity in an air-tight Instant Pot.) I’m not sure how you would have gotten that amount of carbs because 9 carbs at 10 servings would mean these ingredients add up to 90 carbs. Seeing that they are almost all meat and cheese, I don’t know how that’s possible regardless of the brands you may have used. That being said, you should definitely go with a nutritional calculator you feel comfortable with because I am no expert and only provide my calculations as a courtesy. Glad you liked it. If the portion size is too small for you, serve with a salad or side of cauliflower rice, thin it out with broth or work out your macros to where to you can have a serving and a half.
It is more of a dip then soup, so might want to add more liquid for more of a soup consistency. Taste was good, added more wing sauce then recommended.
★★★★
This looks so good! I love how simple the ingredient list is to throw this together!
Thanks for sharing! Does it keep long?
Made this today & it’s delicious! I doubled the chicken broth to 2 cups and the consistency was perfect for me. Thanks for sharing your recipe!
★★★★★
Loved it! I replaced the green chilies with diced habeneros for more heat.
★★★★
thank you!! YES, habaneros are my favorite!
Loved it!
★★★★
I made this and it barely made 4 cups in my instant pot. I added an extra cup of broth to get it to 5 cups of soup. There is no way this makes 10 servings, unless they are less than 1/2 cup servings. Trusting in your nutrition chart this throws grams per serving way off. The soup is delicious, but your macros are very misleading per serving, if a serving were 1 cup, which is what most people would eat.
This recipe calls for 2 pounds of chicken and 4 cups of shredded cheese without even mentioning the other ingredients. There is no way it only made 4 cups, especially since no volume/moisture is lost with an IP unless you simmer. The recipe states it is a really thick soup and should be eaten with a salad or other light side. If you eat a huge serving, I imagine it will make you sick. You’re certainly welcome to eat as many servings as you want, but I wouldn’t recommend it.
What is the quick release method? Is this sealing or venting? I have Insignia instant pot so idk if Im doing this right??