Instant Pot Cream Cheese Chicken Soup
In soup season, I love making this comforting Instant Pot Cream Cheese Chicken Soup. I load it with cream cheese, baby spinach, ranch seasoning, and crispy bacon. It is so hearty that one bowl counts as a full meal and since it only takes me about 30 minutes to make, I always double the recipe because it stores and reheats so well.
Instant Pot soups have been saving me lately while I manage my blog, work on other projects, and still feed my husband and two kids. The other day I made my Instant Pot Hot and Sour Soup and it was full of flavor and so simple, so I knew I had to keep creating more recipes like that. This Cream Cheese Chicken Soup barely needs any prep at all. When it beeps, I let it release pressure for about 10 minutes and the soup is ready. You really cannot ask for an easier recipe than this.
Table of contents
To make this thick and creamy Instant Pot Cream Cheese Chicken Soup, I grab some chicken, cream cheese, cheddar cheese, chicken broth, dry ranch seasoning, baby spinach, bacon bits, and of course, my Instant Pot. The result is a cheesy bacon ranch soup with tender chicken and melty cheese that makes everyone happy at the table. The flavors are so comforting, you just have to give this recipe a try!
Why you will love this recipe
- Cheesy chicken soup in just 30 minutes: I can make a full pot of rich and creamy chicken soup in half an hour using my Instant Pot. It is the perfect dinner when I need something quick and comforting.
- Loaded with flavor and texture: The cream cheese, cheddar cheese, and ranch seasoning blend together into a silky soup while the baby spinach and bacon bits add a mix of freshness and crunch I love.
- Effortless cooking with simple ingredients: I just add chicken, broth, seasoning, and cheese to the Instant Pot and let it work. No watching the stove, just set and walk away knowing dinner will be ready.
- Family approved every time: My husband and kids always ask for seconds because the tender chicken, melted cheese, and creamy broth taste so yummy and satisfying. This one always makes everyone happy at my table.
What you will need
- Chicken: I used two pounds of boneless, skinless chicken breasts.
- Cream cheese: High-quality cream cheese cut into cubes and softened to room temperature.
- Cheddar cheese: Get a brick of fresh cheddar and shred your own.
- Chicken broth: Low-sodium organic chicken broth for the best flavor.
- Spinach: Baby spinach is perfect for my recipe.
- Ranch seasoning: I recommend make homemade ranch seasoning for the best taste.
- Bacon: Do not use store-bought. Make your own for the crunchiest and tastiest bacon.
How to make
1. Add the broth: I pour the broth into the bottom of the Instant Pot.
2. Place and season the chicken: I place the chicken into the pot and top it with all of the ranch seasoning.
3. Cook the soup: I close the lid and set the Instant Pot to cook on high pressure for 20 minutes, keeping in mind that the time may vary slightly depending on the model. When the timer goes off, I do a quick release and lift out the chicken to shred or chop before adding it back in.
4. Finish and serve: I shred the cooked chicken with two forks and add it back into the pot along with the cream cheese, cheddar cheese, spinach and bacon. I stir everything together until the spinach wilts and the soup is smooth and creamy, then serve it warm with my favorite toppings.
Expert tip
Soften the cream cheese first
I always let the cream cheese sit out on the counter for about 20 minutes before adding it to the pot. This little step helps it melt evenly into the soup and keeps the texture smooth and creamy without any lumps. That’s exactly what we want!
More tips to consider:
- I sometimes make a lighter version of this soup by skipping the cream cheese and cheddar cheese. It is still full of flavor but much lighter.
- I stir in the bacon bits at the very end so they stay crispy. They add a nice crunch on top of the creamy soup.
- I also add the spinach at the end because it wilts fast. A quick stir is all it needs to get soft and bright green.
- I never add the cream cheese and cheddar to the Instant Pot until the very end of cooking.
- I keep an eye on the chicken so it does not overcook. If it cooks too long, it can get tough instead of tender.
- Letting the soup sit for a few minutes will allow the soup to thicken.
Recipe variations and add-ins:
- Rotisserie chicken: I use about 3 cups of shredded rotisserie chicken when I want to save time and still get great flavor. Leftover chicken from the night before works just as well.
- Spicy soup: I stir in one chopped poblano pepper or a pinch of chili or cayenne pepper to make the soup spicy. It adds just enough heat for those of us who like a little kick.
- Add veggies: I toss in one cup each of carrots, broccoli, cauliflower, celery, mushrooms, or onion when I want a veggie loaded version. It makes the soup more filling and colorful.
- Loaded potatoes: I add 2 cups of diced potatoes for a heartier meal. They cook right in the broth and make the soup extra satisfying.
- Creamy tomato flavor: I mix in 2 tablespoons of tomato paste and one cup of chopped tomatoes for a tomato based soup. I love this variation!
Serving suggestions:
I love serving this creamy chicken soup with something warm and comforting on the side. My homemade bread bowls or a slice of savory beer bread are perfect for dipping and soaking up the rich broth.
Right now in fall, I also like to pair this soup with a pear salad for something fresh and crisp. And for dessert, a slice of my homemade apple pie always sounds like the perfect way to finish a cozy meal.
How to store leftovers:
- Store: I keep any leftover cream cheese chicken soup in an airtight container in the fridge. It stays fresh for up to 4days.
- Freeze: I let the soup cool to room temperature, then pour it into a freezer-safe container or bag. It keeps well in the freezer for up to 3 months.
- Thaw: I thaw the frozen soup overnight in the fridge so it reheats evenly.
- Reheat: I warm it in the microwave for about a minute or reheat it on the stove in a pot over medium heat for around 5 minutes.
Frequently asked questions
I never add the cream cheese to the Instant Pot until the very end of cooking. Once the soup has finished and is no longer boiling, I stir in the cream cheese in small chunks so it melts smoothly. If I add it too early, it curdles just like any dairy would when boiled, so I always make sure it is at room temperature. The cheddar cheese should also be added at the end for the same reason.
It could be that you added too much liquid to it. I always make sure to use the right measuring cups, liquid in a liquid measuring cup and dry ingredients in a dry cup, so the amounts stay accurate. Even small mistakes can throw off the ratio. If I need to fix a thin soup, I stir in a cornstarch slurry using one part cornstarch and two parts water until it thickens up.
If my chicken ends up tough, it is usually because it was overcooked. Skinless, boneless chicken breasts cook fast in the Instant Pot and can get rubbery if left too long. When that happens, I let the chicken sit in the warm soup for a while so it can soak up more moisture. It still tastes good, even if it is a bit chewy.
More Instant Pot soup recipes:
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Instant Pot Cream Cheese Chicken Soup
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 the broth to the bottom of the pressure cooker.
- Add the chicken, and seasonings.
- Pressure cook on high for 20 minutes. After that, do a 10-minute Natural Release and a Quick Release.
- Once the valve drops, open the instant pot, carefully remove the chicken, and shred it into a plate using two forks.
- Return the shredded chicken to the Instant Pot. Stir in cream cheese, cheddar cheese, with spinach and add the bacon crumbles.
- Give the soup a quick stir and reheat on Saute until spinach is just wilted.
- Letting the soup sit for a few minutes will allow the sauce to thicken.
- Serve with more cheese and bacon!
Notes
Soften the cream cheese first
I always let the cream cheese sit out on the counter for about 20 minutes before adding it to the pot. This little step helps it melt evenly into the soup and keeps the texture smooth and creamy without any lumps. That’s exactly what we want!More tips to consider:
- I sometimes make a lighter version of this soup by skipping the cream cheese and cheddar cheese. It is still full of flavor but much lighter.
- I stir in the bacon bits at the very end so they stay crispy. They add a nice crunch on top of the creamy soup.
- I also add the spinach at the end because it wilts fast. A quick stir is all it needs to get soft and bright green.
- I never add the cream cheese and cheddar to the Instant Pot until the very end of cooking.
- I keep an eye on the chicken so it does not overcook. If it cooks too long, it can get tough instead of tender.
- Letting the soup sit for a few minutes will allow the soup to thicken.