Step 1

Turn the Instant Pot on and press the Saute button. Melt the butter in the bottom.

Step 2

Once the butter has melted add the onions, celery and carrots. Sauté until they begin to soften.

Step 3

Add the garlic powder, thyme and red pepper flakes. Cook for approximately 2 minutes on Saute.

Step 4

Add the diced chicken, hot sauce, half and half and most of the chicken stock (reserve about 1 cup of the stock in a bowl). Let the soup come to a boil. In the meantime, whisk the flour in the reserved cup of chicken stock until dissolved and smooth. Stir into the soup (this will thicken the liquid).

Step 5

Put the lid on, secure and make sure the steam releasing handle is pointing to Sealing (not on newer models). Press Manual/Pressure Cook button and set the timer to 10 minutes, on HIGH pressure. After a few seconds, the ON notification will come on and the pressure will start to begin, which will take about 10 minutes. Then the cooking timer will comment.

Step 6

Once the timer is done, let the Instant Pot rest and release pressure naturally for 10 minutes. Then use the top release handle (point to Venting) to quickly release the remaining pressure manually. Let instant pot release naturally for 10 minutes and then release manually.

Step 7

Take the lid off and add the cream cheese into the hot soup. Stir until combined and melted into the soup. You can also press the Saute function back on to bring the soup to a simmer if the cream isn’t melting in.

Step 8

Taste the soup for heat, salt and pepper. Season further if you like. You can also add some plain yoghurt/sour cream or ranch dressing at this point to mellow down the heat further.

Step 9

Serve with diced bell peppers, celery sticks, fluffy or crusty bread or croutons and of course some blue cheese if you wish.