This delicious Instant Pot Buffalo Chicken Soup is topped with crumbled blue cheese, and this soup will warm up your tastebuds! And I’m guessing anyone who likes spicy Buffalo Chicken is also going to enjoy the this tasty soup!

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Instant Pot Buffalo Chicken Soup is one of my favorite soup recipes, and this is warm and comforting if it’s cold where you are! This is a soup  for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese!

If you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’re probably going to love this creamy Buffalo Chicken Soup. It did take me a couple of tries testing variations with Jake and Kara to come up with a version of this soup we thought was a total winner. But we loved the final version!

And then after I uploaded the photos, I wished we had ground up the thyme when we added it to the soup. But I decided the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!) So for all the fellow Buffalo Chicken fans, hope you enjoy this soup!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How spicy is this Buffalo Chicken Soup?

I would say this soup is moderately spicy. But here is my advice: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want.

What if you’re not a fan of blue cheese?

If you enjoy Buffalo Chicken flavors but aren’t so big on blue cheese, just top the soup with Parmesan or any grated or crumbled white cheese that you prefer.

What size Instant Pot did I use for this recipe?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!

How low in carbs is the Buffalo Chicken Soup?

This slightly spicy tasty soup has only 4 net carbs per serving, with 33 grams of protein!

How to Make Instant Pot Buffalo Chicken Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat olive oil in the Instant Pot on the Saute/Medium setting, add onions and celery and cook until they’re starting to soften.
2. Add thyme (preferably ground thyme) and Garlic Powder and cook a minute or two longer. (If you have ground thyme, use a slightly smaller amount.)
3. While veggies cook, trim the chicken and cut into lengthwise strips.
4. Add chicken, Frank’s Red Hot Sauce (affiliate link), and chicken broth to Instant Pot.
5. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
6. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the remaining pressure.
7. While the soup cooks, cut cream cheese into chunks and crumble the blue cheese.
8. Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
9. After you remove the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken.
10. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
11. Serve the Buffalo Chicken Soup soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table!

Make it a Low-Carb Meal:

This creamy spicy chicken soup would be delicious with any of these low-carb breads or muffins:

Want more Buffalo Chicken flavor in your life?

I have a great round-up of Frank’s Red Hot Sauce Recipes that will appeal to people who love the flavor of that spicy Buffalo Sauce that has zero carbs!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Buffalo Chicken Soup is a good choice for any low-carb or Keto diet. It’s too high in fat to be officially approved for the original South Beach Diet, but if you used reduced fat cream cheese and go easy on the blue cheese it wouldn’t be bad for a treat.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a creamy soup with Buffalo Chicken flavors was first posted in 2018. It was last updated with more information in 2026.

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Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!

These low carb, gluten-free Buffalo Chicken Meatballs have a very special place in my heart. I created the recipe back in 2016 for a friend’s Super Bowl party and they became an instant hit. Ever since, my friends insist that I bring my “balls” to any get together.

Being the lovely, goofy friends that they are, they have even hatched a plan for a local food truck called Carolyn’s Ballz. (Because it has to end with a z!). The idea being that I will serve all sorts of balls at this imaginary food truck, both savory to sweet. Everything from peanut butter protein balls to keto chocolate truffles to classic keto meatballs.

Round, bite-sized food is the name of the game, my friends. And these Buffalo Chicken Meatballs are the delicious appetizers that started it all.

Why we love these meatballs

I originally created this recipe with some Buffalo flavored chicken sausage. But the brand is no longer available and I decided that using ground chicken would make the recipe more accessible.

I also decided to lower the carb count by reducing the added flours. The meatballs still hold their shape and stay juicy, but now they have only 2.5g net carbs per serving (appetizer servings).

The original recipe called for adding crumbled bleu cheese into the meatballs themselves. But not everyone likes bleu cheese, so I scrapped that and simply added it to the dipping sauce. And you can still skip it, if you prefer!

This buffalo chicken meatball recipe makes a big ol’ batch and serves at least 12 as an appetizer. But you can scale it back and make a half batch easily, too.

Ingredient Notes

• Ground chicken: You can also use ground turkey. Ground beef and ground pork tend to have a lot more fat so while they will be tasty, they will shrink a lot as they cook.
• Shredded cheddar cheese: You can use sharp or mild cheddar. I think sharp adds more flavor.
• Almond flour and coconut flour: I use a combination of these keto flours to help the meatballs hold their shape and retain moisture.
• Buffalo sauce: Make sure to use Frank’s Original sauce rather than a pre-mixed wing sauce. The wing sauces often contain additives that raise the carb count. For super clean ingredients, check out the sauce from The New Primal. It’s my absolute favorite!
• Mayonnaise: I usually use an avocado oil mayo, to avoid the soybean oil. Also make sure to look for added sugar, as a few brands have them.
• Almond milk: This is the lowest carb option, and I use unsweetened and unflavored. But you can also mix a little cream and water (about half of each).
• Garlic: I prefer the flavor of fresh garlic, but you can substitute with garlic powder instead.
• Bleu cheese: This is entirely optional. If you don’t like it, simply skip it and make a ranch style sauce.
• Seasonings: Cayenne pepper, dried dill, dried parsley, salt and pepper

Step by Step Directions

1. Prepare the meatballs: In a large bowl, combine the chicken, cheddar cheese, almond flour, coconut flour, Buffalo sauce, salt, pepper, and cayenne. Mix thoroughly until well combined.

2. Shape the balls: Roll into 1-inch balls and place about an inch apart on two rimmed baking sheets lined with parchment paper.

3. Bake: Bake at 350ºF for about 25 minutes, until the internal temperature reaches 165ºF on an instant read thermometer.

4. Prepare the sauce: Combine mayonnaise, almond milk, garlic, dill, parsley, salt, and pepper in a medium bowl. Stir well and then mix in crumbled bleu cheese.

Expert tips

Ground chicken can be very soft and quite sticky when trying to form meatballs. The added almond flour and coconut flour help to firm it up a bit, but if the mixture is sticking to your hands, try wetting them a bit while shaping the balls.

You can prep the mixture and roll into balls the night before baking them. Simply keep them covered with plastic wrap and refrigerate overnight. You can also freeze the meatballs after they have been baked.

Frequently Asked Questions

More delicious keto appetizer recipes

Keto Buffalo Chicken Sausage Balls

Servings: 12 servings

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!

Bleu Cheese Ranch Dipping Sauce:

• 1/3 cup (74.67 g) mayonnaise
• 1/3 cup (78.86 ml) unsweetened almond milk, (or a mix of cream and water)
• 2 cloves garlic, minced
• 1 tsp dried dill
• ½ tsp dried parsley
• ½ tsp salt
• ½ tsp pepper
• ¼ cup (33.75 g) crumbled bleu cheese, or more, if desired

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Buffalo Chicken Meatballs

• Preheat the oven to 350ºF and line two large baking sheets with parchment paper.

• In a large bowl, combine the chicken, cheddar cheese, almond flour, coconut flour, Buffalo sauce, salt, pepper, and cayenne. Mix thoroughly until well combined.

• Roll into 1-inch balls and place about an inch apart on the prepared baking sheets. Bake about 25 minutes, until golden brown. Serve warm with dipping sauce.

Dipping Sauce

• Combine mayonnaise, almond milk, garlic, dill, parsley, salt, and pepper in a medium bowl. Stir well and then mix in crumbled bleu cheese.

Storage Information: Store the leftovers in an airtight container in the refrigerator for 3 to 5 days. They also freeze very well. Arrange the cooled meatballs on a baking sheet and freeze for a couple hours. Once frozen solid, transfer them to a freezer bag. They will keep in the freezer for up to 4 months.
Nutritional information without the dipping sauce:
Food energy: 202kcal
Total fat: 14.02g
Carbohydrate: 3.90g
Total dietary fiber: 1.67g
Protein: 14.54g

Serving: 4balls | Calories: 255kcal | Carbohydrates: 4.2g | Protein: 15.3g | Fat: 19.3g | Fiber: 1.7g

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