Get ready for your next favorite comfort food obsession: this Instant Pot Crack Chicken Spinach Soup! This soup is packed with those famously addictive “crack chicken” flavors – tender chicken, creamy cheese, savory ranch seasoning, and crispy bacon – all combined with spinach in a quick and easy soup made right in your pressure cooker. I absolutely love using my Instant Pot for recipes like this Instant Pot Crack Chicken Soup because it makes getting a rich, flavorful, and comforting meal on the table incredibly fast. It’s perfect for busy weeknights or anytime you need a seriously satisfying bowl of goodness!
Why You’ll Love This Instant Pot Crack Chicken Soup
- Addictive Flavor Combo: Captures the irresistible taste of “crack chicken” (chicken, bacon, ranch, cheese) in a comforting soup format.
- Quick and Easy: The Instant Pot makes cooking the chicken and melding the flavors super fast and mostly hands-off.
- Creamy and Cheesy: Loaded with cream cheese and cheddar for a rich, satisfying texture.
- One-Pot Meal: Minimal cleanup required thanks to the magic of the Instant Pot.
- Comforting: A warm, hearty soup perfect for chilly evenings or when you need a comfort food fix.
Ingredients for Instant Pot Crack Chicken Soup
Here’s what you’ll need to make this incredibly flavorful soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Boneless skinless chicken breasts (Meat)
- Cream cheese (Dairy)
- Shredded Cheddar Cheese (Dairy)
- Bone broth or water (Liquid)
- Baby Spinach (Vegetable)
- Bacon crumbles (Meat)
Seasoning/Flavor
- Dry Ranch Seasoning mix packet (Seasoning Mix) (Or homemade version – see note in original recipe)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic “crack chicken” flavors in this Instant Pot Crack Chicken Soup, but here are some tasty variations:
- Add Pasta or Rice: Stir in some cooked small pasta (like ditalini) or cooked rice at the end with the spinach and bacon.
- Different Cheese: Use Monterey Jack, Colby Jack, or pepper jack cheese instead of or in addition to cheddar.
- Make it Spicy: Add a pinch of cayenne pepper or some diced jalapeños when sautéing (if you add onions/garlic per a variation).
- Add Veggies: Sauté some diced onions, carrots, or celery in the Instant Pot before adding the other ingredients for extra flavor and nutrition.
- Different Seasoning: If you’re not a fan of Ranch, try a packet of Italian dressing mix or your favorite poultry seasoning blend.
How to Make Instant Pot Crack Chicken Soup
Let me show you how incredibly easy it is to make this Instant Pot Crack Chicken Soup:
Combine Ingredients and Pressure Cook
- First, I place the liquid (bone broth or water) in the bottom of my Instant Pot or pressure cooker insert. The amount depends on how thick I want the final soup – I use 1 1/2 cups for thicker, 2 cups for thinner.
- I add the chicken breasts to the insert.
- I prep the cream cheese by cutting the blocks into large cubes and add these cubes on top of the chicken breasts.
- I sprinkle the shredded cheddar cheese and the packet of Dry Ranch Seasoning mix over the chicken and cream cheese.
- I secure the lid on the Instant Pot, making sure the steam release valve is set to the “Sealing” position.
- I set the pressure cooker to high pressure for 20 minutes.
Shred Chicken and Finish Soup
- Once the 20-minute cooking time is over, I carefully perform a quick pressure release by moving the valve to the “Venting” position.
- Once the pressure is fully released, I carefully remove the lid.
- I remove the cooked chicken breasts from the Instant Pot and transfer them to a plate or cutting board. Using two forks, I shred the chicken.
- I return the shredded chicken back to the Instant Pot.
- I stir in the baby spinach until it wilts, which only takes about 1-2 minutes in the hot soup.
- Then, I add the bacon crumbles (reserving some for garnish if desired).
- I give everything a quick stir.
- I turn the Instant Pot back to Sauté mode just briefly if needed to make sure the sauce is smooth and the spinach is fully wilted. Letting the ingredients sit for a few minutes off heat will also allow the sauce to thicken slightly.
Serve
- Taste and add salt/pepper if needed
- Garnish and Serve
Tips and Tricks for the BEST Crack Chicken Soup
Here are my secrets for making this Instant Pot Crack Chicken Soup truly exceptional:
- Use Softened Cream Cheese (If Possible): While the recipe adds it before cooking, adding softened, cubed cream cheese after pressure cooking often results in a smoother melt. If adding before, ensure it melts well when stirred at the end.
- Shred Chicken Easily: The chicken should be fall-apart tender after pressure cooking, making shredding with two forks very easy.
- Adjust Liquid: Start with 1.5 cups of broth/water for a thicker soup, or use 2 cups for a thinner consistency. You can always stir in more warm broth at the end if it’s too thick.
- Freshly Shredded Cheddar: Melts much better and more smoothly than pre-shredded cheese which contains anti-caking agents.
- Add Spinach Last: Stirring in the spinach right at the end prevents it from overcooking and keeps its vibrant color.
How to Serve
This Instant Pot Crack Chicken Soup is hearty and delicious served hot! Top it with:
- Extra crumbled bacon
- More shredded cheddar cheese
- Sliced green onions or fresh chives
- A dollop of sour cream
- Croutons or crusty bread for dipping
Make Ahead and Storage
This soup is fantastic for making ahead! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken upon standing; add a splash of broth or water when reheating to reach desired consistency. Reheat gently on the stovetop or in the microwave.
FAQs about Instant Pot Crack Chicken Soup
- Can I use frozen chicken breasts?
- Yes, you generally can cook chicken breasts from frozen in the Instant Pot. You may need to increase the pressure cooking time by 5-10 minutes. Always ensure the chicken reaches an internal temperature of 165°F (74°C).
- Can I make this on the stovetop?
- Yes. Cook bite-sized chicken pieces in a pot. Remove chicken. Sauté onion/garlic if desired. Add broth, seasonings, cream cheese, cheddar, Ranch mix. Simmer until cheese melts. Add cooked chicken and spinach, heat through. Add cooked bacon.
- What does “Crack Chicken” mean?
- “Crack Chicken” is a popular term for a flavor combination, usually involving chicken, bacon, cheddar cheese, and Ranch seasoning, known for being highly addictive and crowd-pleasing. This soup incorporates those key elements.
Enjoy this incredibly easy, creamy, flavorful, and utterly addictive Instant Pot Crack Chicken Soup! It’s comfort food made fast.
Print
Instant Pot Crack Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 20minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Soup, Main Course
- Cuisine: American
Description
This Instant Pot crack chicken soup is packed with flavors and so speedy to prep – It’s your next favorite! Creamy, cheesy, and loaded with chicken, bacon, and spinach, all made effortlessly in the pressure cooker.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts
- 12 oz (340g) cream cheese (1 1/2 blocks), cut into large cubes, preferably softened slightly
- 1 1/2 cups shredded Cheddar Cheese
- 1 1/2 to 2 cups bone broth or water (use less for thicker soup, more for thinner)
- 2 cups fresh baby spinach
- 1 (1-ounce) packet Dry Ranch Seasoning mix (or homemade, see notes)
- 8 oz (220g) cooked bacon crumbles
- Salt and Pepper to taste (optional, depending on Ranch mix)
Instructions
- Add Ingredients: Pour 1 1/2 to 2 cups of liquid (bone broth or water, depending on desired consistency) into the bottom of your Instant Pot insert. Add the chicken breasts. Place the cubed cream cheese on top of the chicken breasts. Sprinkle the shredded Cheddar cheese and the Dry Ranch Seasoning mix over the cheese and chicken.
- Pressure Cook: Secure the lid on the Instant Pot. Make sure the pressure release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting, adjust the pressure to high, and set the timer for 20 minutes.
- Quick Release Pressure: Once the 20-minute cooking time is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position until the float valve drops. Be cautious of the hot steam. Remove the lid.
- Shred Chicken: Carefully remove the cooked chicken breasts from the Instant Pot and transfer them to a plate or cutting board. Using two forks, shred the chicken.
- Combine and Finish: Return the shredded chicken back to the Instant Pot. Stir in the fresh baby spinach and the cooked bacon crumbles.
- Heat and Thicken: Select the “Sauté” mode (low setting, if possible). Stir the soup until the spinach is just wilted and the sauce is smooth and slightly thickened (about 1-2 minutes). Letting the soup sit off the heat for a few minutes will also allow the sauce to thicken further. Press “Cancel”.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed (the Ranch mix and bacon add saltiness). Ladle the soup into bowls and serve warm.
Notes
- Chicken: Boneless, skinless chicken breasts or thighs can be used.
- Cream Cheese: Cutting the cream cheese into cubes helps it melt more evenly. Softening it slightly beforehand can also help.
- Ranch Seasoning: Use a standard 1-ounce packet or make your own homemade blend (typically involves dried buttermilk powder, parsley, dill, chives, garlic powder, onion powder, salt, and pepper).
- Liquid Amount: Use 1 1/2 cups liquid for a thicker soup, 2 cups for a slightly thinner soup.
- Spinach: Add spinach at the end so it doesn’t overcook.
- Thickening: The soup will thicken slightly as it sits and cools.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently.