Instant Pot Buffalo Chicken Sweet Potato Soup is a fast meal that brings the heat! Plus it cooks in only ten minutes!

I hear you, you want Instant Pot recipes. Oh you’re going to get them! I’ve been a bit slow to jump on the Instant Pot wagon but, friend, I’m about to make up for lost time.

To kick it all off today I’m sharing my Instant Pot Buffalo Chicken Sweet Potato Soup. It 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.

You’ll toss everything in your Instant Pot to cook for a quick 10 minutes. Then stir in your spinach until it wilts. That’s it! So simple!

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 football. I guarantee you everyone will rave about this one.

Please keep in mind that this recipe definitely has some spiciness (that’s why it’s my nine year old son’s favorite!) so I wouldn’t recommend it for very small children.

30 Minute Stove Top Instructions

  1. Add all ingredients except for the spinach to a soup pot. Stir. Bring to a boil on high heat. Then cover and and reduce to a simmer (medium or medium low heat) for 15 to 20 minutes. (The chicken and sweet potato will cook quickly since they’re diced.)
  2. Stir in fresh spinach leaves. Taste and add extra salt if you like. Serve!
5 from 4 votes

Instant Pot Buffalo Chicken Sweet Potato Soup

Instant Pot Buffalo Chicken Sweet Potato Soup is a fast meal that brings the heat! Plus it cooks in only ten minutes!


  • 3 chicken breasts, diced into 1 inch cubes
  • 3 cups sweet potatoes, diced into 1 inch cubes
  • 32 oz chicken stock
  • 1/4 cup ranch dressing
  • 1/2 cup Frank’s Red Hot Sauce
  • 1/2 tbsp dried dill
  • 1/2 tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 5 oz 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. Serve!


Serving: 1cup, Calories: 223kcal, Carbohydrates: 15g, Protein: 22g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 60mg, Sodium: 990mg, Potassium: 715mg, Fiber: 2g, Sugar: 4g, Vitamin A: 8775IU, Vitamin C: 7.7mg, Calcium: 46mg, Iron: 1.5mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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