Keto Buffalo Chicken Bacon Soup

Instant Pot Keto Buffalo Chicken Bacon Soup, Low Carb

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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Keto Instant Pot Buffalo Chicken Bacon Soup

Who doesn’t love soup?

I don’t care if it’s June and 90 degrees outside.

A girl wants what she wants.

Keto Instant Pot Buffalo Chicken Bacon Soup

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!

Keto Instant Pot Buffalo Chicken Bacon Soup

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.

Keto Instant Pot Buffalo Chicken Bacon Soup

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.

Keto Instant Pot Buffalo Chicken Bacon Soup


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Keto Buffalo Chicken Bacon Soup

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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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Unauthorized use and/or duplication of this material without express permission from this site’s owner, Kristi Barnes, is strictly prohibited. 

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  • Angie
    Posted at 01:50h, 05 August Reply

    Could this be made on the stovetop or in a slow cooker? Sounds amazing but I don’t have an instant pot!

    • Kristi Barnes
      Posted at 08:36h, 30 September Reply

      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.

      • Dawn
        Posted at 19:26h, 17 March Reply

        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!

    • Darla
      Posted at 18:43h, 03 December Reply


  • Norma
    Posted at 18:32h, 24 September Reply

    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!

    • Kristi Barnes
      Posted at 08:30h, 30 September Reply

      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.

  • Marie Cannon
    Posted at 20:48h, 29 September Reply

    How many servings in this recipe?

    • Kristi Barnes
      Posted at 08:16h, 30 September Reply

      Hi! I divided it into ten servings. My nutrition labels were down, but they’re working again.

  • Nicole
    Posted at 16:12h, 14 October Reply

    Will chicken breasts work too?

  • Heather
    Posted at 16:15h, 14 October Reply

    On your first instruction, what setting do you cook the chicken and broth for 15 minutes?

    • Kristi Barnes
      Posted at 16:19h, 14 October Reply

      I used the poultry setting. If you don’t have that, the “regular” or “high” function will work.

      • Holly
        Posted at 15:01h, 06 October Reply

        can you make this using precooked rotissiere chicken? how would you adjust the directtions?

  • Shadawn
    Posted at 18:04h, 15 October Reply

    If I’m cooking it on the stove, should I save some of the juice after I boil my chicken?

    • Kristi Barnes
      Posted at 18:07h, 15 October Reply

      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.

  • Anna
    Posted at 17:27h, 16 October Reply

    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?

    • Kristi Barnes
      Posted at 19:17h, 16 October Reply

      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.

      • Liz
        Posted at 09:38h, 29 October Reply

        Hi, I don’t see the nutrition facts. Can you provide the macros please?? thanks!

    • Kristi Barnes
      Posted at 19:18h, 16 October Reply

      Also, did you make it in the Instant Pot?

  • Amy
    Posted at 18:58h, 05 November Reply

    Made it tonight… and yum yum!!! This is a keeper!! Thank you for sharing!

  • Carly Longo
    Posted at 17:01h, 12 November Reply

    What are the macros per serving?

    • Kristi Barnes
      Posted at 21:07h, 24 November Reply

      My nutrition label is showing now. It is in the recipe card.

      • Sue
        Posted at 17:39h, 23 April Reply

        I can’t find the nutritional info either But thanks for sharing. This is my new go to. Absolutely love it.

  • Staci
    Posted at 15:27h, 18 November Reply

    Can this be frozen ?

    • Kristi Barnes
      Posted at 21:05h, 24 November Reply

      Sure. I would thaw in the fridge and heat over low heat or half power in the microwave due to all the dairy.

  • Alli
    Posted at 12:36h, 28 November Reply

    anyone try this in the crockpot? did you adjust your ingredients?

  • Kate
    Posted at 18:01h, 11 December Reply

    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!

    • Kristi Barnes
      Posted at 18:02h, 11 December Reply

      I hate it didn’t turn out soupy, but I’m glad you still liked it! ☺️ I’m obsessed with buffalo chicken anything.

  • Amanda
    Posted at 16:43h, 28 December Reply

    Did you thaw the chicken breasts before hand or can they go in frozen?

  • noname
    Posted at 16:30h, 04 January Reply

    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.

    • Gina
      Posted at 16:16h, 04 January Reply

      How long did you time it in the instpot??

  • Sheree
    Posted at 17:44h, 08 January Reply

    The Ranch dressing package has maltodextrin, which is not good for keto. Anyone have a suggestion for substitution?

    • Kristi Barnes
      Posted at 16:47h, 24 July Reply

      There are a ton of homemade ranch seasoning mixes out there. You can just Google it.

  • kylie lamphiear
    Posted at 14:39h, 10 January Reply

    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!!

  • Bridget B Smith
    Posted at 16:43h, 06 February Reply

    Hello, I just made this but I was wondering how much do you count as a serving?

  • Beth Miller
    Posted at 09:16h, 13 March Reply

    Can this be made with frozen chicken breasts? Does cooking time need to be adjusted?

  • Jenny
    Posted at 19:18h, 15 March Reply

    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!

  • Teressa
    Posted at 17:13h, 14 May Reply

    How much is one serving size? 1 cup? 2 cups?

  • Peter
    Posted at 16:09h, 21 May Reply

    What size instant pot do you recommend using?

  • Kalyn Denny
    Posted at 16:49h, 06 July Reply

    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!

    • Kristi Barnes
      Posted at 16:58h, 24 July Reply

      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. 🙂

  • Cassidee
    Posted at 22:16h, 09 October Reply

    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.

  • Amanda
    Posted at 03:55h, 15 November Reply

    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.

    • Kristi Barnes
      Posted at 20:25h, 16 November Reply

      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.

  • Kara
    Posted at 16:57h, 28 December Reply

    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.

  • Suzanne
    Posted at 11:42h, 21 February Reply

    This looks so good! I love how simple the ingredient list is to throw this together!

  • Vanessa
    Posted at 11:43h, 21 February Reply

    Thanks for sharing! Does it keep long?

  • Amy
    Posted at 17:05h, 05 March Reply

    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!

  • Ken
    Posted at 21:13h, 06 October Reply

    Loved it! I replaced the green chilies with diced habeneros for more heat.

    • Kristi Barnes
      Posted at 09:06h, 15 February Reply

      thank you!! YES, habaneros are my favorite!

  • Ken
    Posted at 21:16h, 06 October Reply

    Loved it!

  • Linda Veselka
    Posted at 21:06h, 14 February Reply

    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.

    • Kristi Barnes
      Posted at 08:38h, 15 February Reply

      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.

  • Kim holt
    Posted at 17:55h, 22 February Reply

    What is the quick release method? Is this sealing or venting? I have Insignia instant pot so idk if Im doing this right??

  • Ashley Jones
    Posted at 02:48h, 22 June Reply

    Second time I have tried this dish – absolutely delicious! Thanks ever so much for this.

  • Holly Hooper
    Posted at 05:50h, 27 October Reply

    I love slow cookers, but even more I LOVE Pressure Cookers! Probably because I have no patience what so ever lolll. Great recipe! 🙂

  • Paul Brown
    Posted at 00:42h, 12 December Reply

    made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full.

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