Paleo / Dinner / Meal Prep / Recipes

Instant Pot Buffalo Chicken Soup

This instant pot buffalo chicken soup is delicious on a cold, winter day! I meal prepped this soup for Eli to take to the hospital this week. It’s spicy but not too spicy and you’re running to grab a glass of milk haha. I love using coconut milk in it- so filling and I love the flavor/texture it gives the soup!

I am in love with Instant Pot soups. I try to make other options because I know not everyone has an Instant Pot but it is by far the easiest and quickest way to make soup! And they’re so easy to clean which I love. I topped my buffalo chicken soup with some jalapenos and cilantro. Add some tortilla chips and avocado too- so good!

Buffalo Chicken Soup (paleo, gluten free, whole30 options)

What You Need For This Recipe:

Chicken Breasts

Hot Sauce

Bone Broth

Coconut Milk

Gold Potatoes

Bell Pepper


Ghee or Butter

Garlic Powder



Instant Pot

Buffalo Chicken Soup (paleo, gluten free, whole30 options)

Recipe Substitutions:

I haven’t personally tested this but others have subbed heavy cream for the coconut milk so that’s a great option if coconut milk isn’t your thing!

Someone also subbed cauliflower for the gold potatoes so you can try that too!

Buffalo Chicken Soup (paleo, gluten free, whole30 options)

Other Healthy Recipes:

Maple Pecan Bacon Salad

Maple Bacon Pecan Salad (gluten free, simple)

Maple Pecan Crusted Salmon

Maple Pecan Crusted Salmon (gluten free, paleo)

Gluten Free Chicken Parmesan

Baked Chicken Parmesan (gluten free, grain free)

Instant Pot Buffalo Chicken Soup

Buffalo Chicken Soup (paleo, gluten free, whole30 options). An instant pot healthy soup that is packed with flavor and little bit of heat. A great healthy dinner recipe! #paleo #instantpot #healthysoup #glutenfree #healthyinstantpotrecipes

4 servings
Buffalo Chicken Soup (paleo, gluten free, whole30 options)



2 chicken breasts

4 cups chicken bone broth

6-7 gold potatoes chopped

1 bell pepper diced

1/2 onion diced

15 ounce can coconut milk chilled in the fridge

3/4 cup organic hot sauce

2 tbsp ghee or butter

1 tsp garlic

1/2 tsp salt

1/2 tsp black pepper



  1. Turn the pressure cooker to sauté mode
  2. Add a little oil then add the potatoes, onions, and peppers
  3. Sauté for 5 mins.
  4. Then add everything else in.
  5. Stir together.
  6. Lock the lid.
  7. Turn the pressure cooker on high for 13 mins.
  8. Then let it sit for 5 mins and quick release
  9. Remove the chicken breasts and take two forks and shred it.
  10. Add it back to the soup. You can blend it with an immersion blender to really mix it in there.