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.