Low Carb Pressure Cooker Buffalo Chicken Soup
When you’re tired after a long day, an easy dinner can be a blessing. This creamy buffalo chicken soup brings together tender chicken, cheddar cheese, and a little heat—all in one pot. Pair it with a garden salad for a simple, satisfying meal.
Makes: 6–8 servings
Ingredients
4–6 boneless, skinless chicken thighs, thawed
3 cups chicken broth—I use Better Than Bouillon, prepared according to the package directions
½ cup diced celery
¼ cup diced onion
1 clove garlic, minced (about ½ teaspoon jarred minced garlic)
1 tablespoon dry ranch dressing mix
2 tablespoons butter
⅓ cup hot sauce, such as Frank’s RedHot Original
2 cups shredded cheddar cheese
1 cup heavy cream
Directions
Fill the pressure cooker. Add the chicken, broth, celery, onion, garlic, ranch dressing mix, butter, and hot sauce. Stir gently. Leave out the cream and cheese.
Pressure cook. Secure the lid and set the valve to sealing. Cook on High Pressure for 10 minutes. The cooker will need additional time to come to pressure.
Release the pressure. Allow a 10-minute natural release, then carefully release the remaining pressure according to your cooker’s instructions. If liquid sputters from the valve, stop venting and allow more time for the pressure to fall naturally.
Check and shred the chicken. Once the pressure has fully released, open the lid. Check that the chicken has reached 165°F in the thickest part. If needed, simmer until it reaches that temperature. Remove the chicken, shred with two forks, and return it to the broth.
Make it creamy. Cancel the cooking setting. Stir in the heavy cream. Add the cheddar a small handful at a time, stirring until melted before adding more. Avoid boiling after adding the dairy.
Taste and serve. Taste before adding salt—the broth, ranch mix, cheese, and hot sauce already contain salt.
Faithful Steps Tips
Prefer less heat? Start with 2 tablespoons of hot sauce, then add more to taste after cooking.
For smoother soup: Freshly shredded cheddar generally melts more smoothly than packaged shredded cheese.
Making it ahead? Refrigerate leftovers promptly. Reheat gently, stirring often.
A Lactose-Free Option
Replace the heavy cream with 1 cup unsweetened, unflavored almond milk and use a cheddar-style plant-based cheese that melts well.
Replace the butter with a plant-based alternative if needed, and check the ranch mix label—many contain buttermilk.
Almond milk makes a thinner soup.
After cooking, sprinkle in ⅛ teaspoon xanthan gum while whisking well.
Wait a few minutes before deciding whether it needs another small pinch.
The texture and carbohydrate count will differ from the original.
“A merry heart does good, like medicine.”
Proverbs 17:22 (NKJV)
Carbohydrates (Estimated)
Total Recipe
Total Carbohydrates: ~24 g
Net Carbohydrates: ~22.4 g
Per Serving — 6 Servings
Total Carbohydrates: ~4 g
Net Carbohydrates: ~3.7 g
Per Serving — 8 Servings
Total Carbohydrates: ~3 g
Net Carbohydrates: ~2.8 g
Estimates are for the original dairy version and vary with brands and substitutions.
May this simple meal bring warmth to your table and a welcome pause in a busy day.
These are the estimates from the second recipe draft. They need to be checked against your specific ingredient labels before publishing.
Estimates apply to the original dairy version.
Brands and substitutions can change the totals.
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