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.
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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!
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.
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.
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.
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.