Instant Pot Cream Cheese Chicken Soup Recipe

Introduction

This Instant Pot Cream Cheese Chicken Soup is a creamy, comforting meal perfect for busy weeknights. It combines tender chicken, cheesy goodness, fresh spinach, and crispy bacon for a rich and flavorful soup that cooks up quickly.

Ingredients

• 2 lbs chicken breasts (boneless and skinless)
• 12 oz cream cheese (cut into cubes)
• 1 1/2 cups shredded cheddar cheese
• 4 cups chicken broth (low-sodium)
• 2 cups baby spinach
• 1 oz packet dry ranch seasoning mix
• 8 oz crispy bacon bits

Instructions

1. Step 1: Add the chicken broth to the bottom of the Instant Pot.
2. Step 2: Place the chicken breasts into the pot and sprinkle the dry ranch seasoning over them.
3. Step 3: Secure the lid and pressure cook on high for 20 minutes. Once finished, allow a 10-minute Natural Release followed by a Quick Release.
4. Step 4: When the valve drops, carefully open the Instant Pot and remove the chicken. Shred the chicken into a plate using two forks.
5. Step 5: Return the shredded chicken to the Instant Pot. Add the cream cheese cubes, shredded cheddar cheese, baby spinach, and crispy bacon bits.
6. Step 6: Stir the soup gently and turn on the sauté function. Heat just until the spinach wilts and the cheeses melt, stirring occasionally.
7. Step 7: Let the soup sit for a few minutes to thicken before serving.
8. Step 8: Serve hot, optionally topping with extra cheddar cheese and bacon bits for added flavor and texture.

Tips & Variations

• For extra creaminess, add a splash of heavy cream or half-and-half before serving.
• Swap baby spinach with kale or Swiss chard for a different leafy green flavor.
• Use turkey bacon or omit bacon for a lighter version.
• If you prefer a thicker soup, stir in a tablespoon of cornstarch mixed with water during the sauté step.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much when stored, thin it out with a little chicken broth or water during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts. Just increase the pressure cooking time to about 25 minutes to ensure the chicken cooks through.

Is it possible to make this soup in a slow cooker instead of an Instant Pot?

Absolutely! Cook the chicken and broth on low for 4–6 hours until the chicken is tender. Then shred the chicken and add the cheeses, spinach, and bacon, cooking until the cheese melts and the spinach wilts.

Instant Pot Cream Cheese Chicken Soup Recipe

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★★★★★

4.5 from 577 reviews

• Author: Harper
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Instant Pot Cream Cheese Chicken Soup is a rich and comforting dish featuring tender shredded chicken, creamy cheeses, fresh spinach, and savory bacon, all cooked quickly under pressure for a hearty and satisfying meal perfect for any day.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs chicken breasts (boneless and skinless)
• 12 oz cream cheese (cut into cubes)
• 1 1/2 cups shredded cheddar cheese
• 4 cups chicken broth (low-sodium)
• 2 cups baby spinach
• 1 oz packet dry ranch seasoning mix
• 8 oz crispy bacon bits

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Instructions

1. Add broth: Pour the 4 cups of low-sodium chicken broth into the bottom of the Instant Pot pressure cooker.
2. Add chicken and seasoning: Place the 2 lbs of boneless, skinless chicken breasts into the broth. Sprinkle the 1 oz packet of dry ranch seasoning mix over the chicken.
3. Pressure cook: Secure the lid and set the Instant Pot to cook on high pressure for 20 minutes. After cooking, allow a 10-minute natural pressure release followed by a quick release to release any remaining steam.
4. Remove and shred chicken: Once the valve drops, carefully open the lid, remove the chicken breasts, and shred them using two forks on a plate.
5. Add cheeses, spinach, and bacon: Return the shredded chicken to the Instant Pot. Add the 12 oz of cubed cream cheese, 1 1/2 cups shredded cheddar cheese, 2 cups baby spinach, and 8 oz crispy bacon bits. Stir everything to combine.
6. Reheat and wilt spinach: Turn the Instant Pot to the ‘Sauté’ setting and gently stir the soup until the spinach is just wilted and the cheese mixture is fully melted and incorporated.
7. Let sit: Allow the soup to sit for a few minutes inside the Instant Pot to let the sauce thicken and flavors meld.
8. Serve: Ladle the soup into bowls and garnish with additional cheddar cheese and bacon bits if desired. Enjoy warm.

Notes

• For a thicker soup, let it sit longer after cooking to allow it to thicken naturally.
• You can substitute fresh diced bacon cooked on the stove for bacon bits for added texture and flavor.
• Adjust the seasoning by adding salt or pepper if needed, especially if using regular chicken broth instead of low sodium.
• This soup keeps well for up to 3 days in the refrigerator and can be reheated gently on the stove or in the microwave.
• For a lower fat version, use reduced-fat cream cheese and cheddar cheese.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: Instant Pot chicken soup, cream cheese chicken soup, creamy chicken soup, ranch chicken soup, quick chicken soup, cheesy chicken soup, spinach chicken soup