Instant Pot Buffalo Chicken Sweet Potato Soup
Instant Pot Buffalo Chicken Sweet Potato Soup is a fast soup with some heat. It has the flavor of buffalo chicken wings, plus diced sweet potato and spinach. Fans of buffalo chicken will love this light and healthy soup!
Update: This recipe was originally published in 2019 and has been republished with all new photos.
It’s soup season and these colder temperatures have me craving all the cozy soup recipes. My Instant Pot Buffalo Chicken Sweet Potato Soup packs all that buffalo chicken flavor you love (I’m assuming you do love it, otherwise why are you here?) with tender chunks of sweet potato and spinach. This is the very best soup for fans of buffalo wings!
I like to make this is in my Instant Pot, but I’ve also included directions for the Slow Cooker and stovetop. The Instant Pot is the perfect way to cook this healthy buffalo chicken soup recipe because the high pressure means everything will be ready fast!
This is spicy and totally delicious comfort food in a bowl. Perfect for a weeknight dinner, a lazy Saturday lunch, or serving up to guests while watching a football game. Can you imagine a better game day soup? Any fan of buffalo chicken wings will love the bold flavors of this soup.
If you’re wanting other dishes with buffalo flavor, check out my Buffalo Grilled Chicken Salad, Healthy Buffalo Chicken Salad, Buffalo Ranch Chicken Casserole, and Buffalo Chicken Bites are yummy options. And of course, I have classic Baked Buffalo Chicken Wings (with a homemade sauce) and Buffalo Ranch Chicken Dip (serve with chips, carrot sticks, or celery sticks). That’s a lot of options! We might have a buffalo chicken obsession in my home.
Instant Pot Buffalo Chicken Sweet Potato Soup Ingredients
- Chicken: I recommend boneless skinless chicken breasts in this soup. You can also use boneless chicken thighs if you prefer or store-bought rotisserie chicken (add the cooked chicken at the end after cooking the other ingredients).
- Sweet potatoes: We’re dicing these sweet potatoes into small chunks.
- Chicken stock or chicken broth: Both chicken stock and chicken broth can be used in this soup. Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones.
- Ranch dressing: Use your favorite store-bought ranch dressing.
- Frank’s Red Hot Sauce: While I’m a fan of many brands of buffalo sauce, I’ve found that Frank’s Red Hot Original Sauce adds the best flavor to this soup. It’s not too spicy and the heat isn’t too highly concentrated for what we want here.
- Seasonings: We’re using plenty of dried dill, dried parsley, garlic powder, onion powder, and salt to beautifully flavor this buffalo chicken soup recipe. These should all be pantry staples you already have on hand.
- Fresh spinach: Spinach is filled with antioxidants, vitamin K (one cup has almost double the daily requirement), and iron. It’s considered one of the best superfoods!
You’ll toss everything except the spinach in your Instant Pot to cook for a quick 10 minutes. Then stir in your spinach until it wilts. That’s it! So simple! Enjoy as is or top with shredded cheddar cheese, blue cheese crumbles, sour cream, sliced green onions, or crushed tortilla chips.
What chicken is best to use?
I recommend boneless skinless chicken breasts in this soup. You’re welcome to use boneless skinless thighs if you prefer or store-bought rotisserie chicken (since it’s fully cooked add the shredded chicken at the end after cooking the other ingredients). Have leftover chicken? You can shred it and add that at the end of the cooking time too.
We’re cutting our chicken into pieces before adding to the pressure cooker; however, you can add whole chicken breasts (boneless and skinless) if you prefer. Simply shred the chicken after cooking and add the shredded chicken back to the pot before serving.
Is this buffalo chicken soup spicy?
The hot sauce means this is a fairly spicy buffalo chicken soup but I wouldn’t say it’s crazy spicy. My 9 year old son loves it! I wouldn’t recommend it for very small children or anyone who completely avoids spice.
How to Make Buffalo Chicken Sweet Potato Soup in the Slow Cooker
Add everything except the fresh spinach to your crock pot. Cook on high for 4 to 5 hours or low for 6 to 8 hours. Stir in the spinach leaves when the soup is finished cooking. They’ll wilt immediately in the heat of the soup.
How to Make Buffalo Chicken Sweet Potato Soup on the Stovetop
Add all ingredients except for the spinach to a soup pot. Stir. Bring to a quick boil on high heat. Then cover and reduce to a simmer (medium heat or medium low heat) for 15 to 20 minutes. (The chicken and sweet potato will cook quickly since they’re diced.) Stir in fresh spinach leaves when soup is finished cooking.
Can you freeze buffalo chicken soup?
This instant pot buffalo chicken soup freezes, thaws, and reheats beautifully. In fact it’s a great soup for meal prep! Let the soup cool and then store in a freezer safe container. I like freezer bags because then the soup can lay flat to occupy less space in the freezer. To reheat, just add it to a pot on the stove over low to medium-low heat, stirring frequently. You can also reheat in the microwave after thawing. Feel free to double this recipe so you have plenty to freeze.
How to Store Leftover Buffalo Chicken Soup
Want to enjoy this delicious soup the next day or later in the week? Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop on low to medium-low heat until warmed through.
Instant Pot Buffalo Chicken Sweet Potato Soup
- 1½ pounds chicken breasts, about 3 chicken breasts, boneless and skinless, diced into ¾ to 1 inch cubes
- 3 cups sweet potatoes, diced into ¾ to 1 inch cubes
- 32 ounces chicken stock or broth
- ¼ cup ranch dressing
- ½ cup Frank’s Red Hot Sauce
- ½ tablespoon dried dill
- ½ tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 5 ounces fresh spinach
- Add all ingredients except spinach to Instant Pot.
- Seal the Instant Pot. Set it to Pressure Cook (or Manual, depending on the model Instant Pot you have) on high pressure for 10 minutes.
- Carefully release the steam once done. Stir fresh spinach leaves into the cooked soup. They will wilt immediately. Taste and add more salt if desired. Enjoy as is or top with shredded cheddar cheese, blue cheese crumbles, sour cream, sliced green onions, or crushed tortilla chips.