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.
Ingredients
Scale
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
Instructions
- Add broth: Pour the 4 cups of low-sodium chicken broth into the bottom of the Instant Pot pressure cooker.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let sit: Allow the soup to sit for a few minutes inside the Instant Pot to let the sauce thicken and flavors meld.
- 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
