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Last updated on June 22nd, 2024 at 11:34 am

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Instant Pot Cream Cheese Chicken Soup

Instant Pot Cream Cheese Chicken Soup, made with cream cheese, baby spinach, ranch dressing, and bacon, is the perfect  comfort food recipe. The whole family will be coming back for more, so make extra. Since you are making it in the Instant Pot, you know it will be easy, and I am here to tell you that it is also delicious. You only need a handful of ingredients; in less than 30 minutes, you have dinner on the table.

To make this thick and creamy instant pot cream cheese chicken soup, you need some chicken, cream cheese, cheddar cheese, chicken broth, dry ranch seasoning, baby spinach, bacon bits, and an instant pot. Toss it all in and cook for 20 minutes. Then let it do a natural release for 10 minutes and you have a thick and creamy cheesy bacon ranch soup that will make everyone happy. The melty cheese is incredible, and the chicken is tender and juicy.

There is really no prep time and no work to do. Just toss it in the instant pot and lock it. That is the great thing about the instant pot. You do not have to stir it or watch it. Just go about your business and let it cook. No worries. When it beeps, let it release pressure on its own for 10 minutes before even doing anything. In the meantime, you can heat some bread and fix a salad for a complete meal or relax and read a book.

Why you will love this recipe 

  • Fast to make: You can make it in 30 minutes with no real prep time.
  • Easy to do: Dump it all in the pot and let it cook. No stirring or watching.
  • Thick and creamy: Comfort food at its finest.
  • One pot to clean: A complete meal with just one pot to clean. 

What you’ll need to make instant pot cream cheese chicken soup

Special items:

  • Instant pot – I use an Instant Pot Duo Plus.


  • 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 this.
  • 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 instant pot cream cheese chicken soup?

  1. Prepare: Pour the broth into the bottom of the pot and put the chicken onto the trivet or other insert. 
  2. Add the cheese: After, chop the cheese into small cubes and put them on top of the meat with the seasonings and cheddar cheese.
  3. Cook: Then, close and set the pressure cooker on high pressure for 20 minutes. Cooking time may vary depending on your pot.
  4. Quick release: After the time is up, do a quick release and then remove the chicken.
  5. Shred: Next, shred the chicken using two forks and put it back in the pot, adding the spinach and bacon. 
  6. Stir: Last, give it a stir and let it reheat until the sauce is smooth and the spinach is wilted. 
  7. Serve: Finally, this soup is best served warm with your favorite toppings. 

Expert tip

Taking care of your instant pot

Many people have asked how often they should completely clean their Instant Pot. I say every time you use it. When I use mine, I thoroughly clean it by hand with hot water inside and out. This includes the liner and the silicone seal. Then, I check the base and the lid, cleaning it with a soft cloth and a non-abrasive scrubber. I am pretty picky about germs, so I also go over it with antibacterial wipes.

To ensure no bacteria live in the seal, liner, pot, or lid, I put them in the dishwasher too. It makes me feel better to know that they have been washed with water at least 145 degrees F and rinsed with water that is 180 degrees F in the sanitizing cycle. That kills 99.999% of bacteria. With children, you cannot be too safe. Especially cooking as many things as I do in my Instant Pot.

Once a month, you should also deep clean it. Remove it as much as possible and scrub it with a wire brush. And be sure to read your manual—all of it. Make sure you know all the safety features. Also, you have to unplug and cool your pot so it does not overheat. Do not cook anything too long. And do not just turn it off. Unplug it.

Recipe variations and add-ins:

  • Rotisserie chicken: Save time and add flavor using rotisserie chicken or leftover chicken from the previous night.
  • Spicy creamy chicken soup: To make it spicy, add chopped poblano peppers, chili or cayenne pepper to the soup.
  • Add veggies: To make this a more filling meal, toss in carrots, broccoli, cauliflower, celery, mushrooms, and onion.
  • Potatoes: For an even heartier meal, add some chopped potatoes.
  • Creamy tomato chicken soup: Give your soup a tomato base with some tomato paste and chopped tomatoes.
  • Slow cooker: If you want your soup to simmer all day, use a slow cooker or crock pot set on low for six to eight hours. 

Serving suggestions:

Instant pot cream cheese chicken soup goes great with all sorts of things. Here are some ideas my family loves:

  • Serve with a side of crusty bread to soak up the juices. 
  • Try dipping my savory beer bread in this soup for a heartier meal. 
  • Or serve it inside one of my incredible bread bowls. They are so easy to make.
  • Use just two cups of chicken broth and make it a thick stew to put on top of rice.
  • Serve it with noodles like gnocchi or rotini for a full meal in a bowl.
  • This soup would also taste great with a salad. Try it with this light and tasty pomegranate orzo salad.

Frequently asked questions

Why did my cream cheese curdle?

You cannot add your cream cheese to your instant pot until the end of the cooking phase. Once everything has cooked and is no longer boiling, you can add the cream cheese, chopped into small chunks, and stir it until it dissolves. Like any dairy product, your cream cheese will curdle if you put it in initially and let it boil with the rest of the ingredients. Also, make sure it is at room temperature. The cheddar cheese should also be added at the end for the same reason.

Why is my soup runny?

It could be that you added too much liquid to it. Make sure that you measure it correctly. Always be sure to use the proper measuring cups. Liquid has to be measured in liquid measuring cups, so dry measuring cups should not be used. And if your dry measurements are off, that will mean your ratios are off, too. Also, if you cook often, get high-quality measuring cups. It does make a difference. If it is runny, add the cornstarch slurry. Use a ratio of one part cornstarch to two parts water.

How do I stop the burn notice?

It has happened to everyone at least once. I know it happened to me a few times. It can be a piece of burnt food from sauteing before starting the pressure cooking, or one of your safety features is faulty or needs to be cleaned. It could even be that you do not have enough liquid. Check the steam valve. Then, check the seal ring. If all that is okay, you must cancel it and start over. 

Why is my instant pot chicken tough to shred?

It is most likely overcooked. It is very easy to overcook chicken in an instant pot, especially skinless, boneless chicken breasts. Then, it will become tough and rubbery, and there is nothing you can do. The best chance of saving the meal is to let it soak in the soup while the pot keeps it warm for a few hours. It will still taste good and just be a bit chewy.

Can I melt cream cheese for soup?

Absolutely! One way to do this is with a microwaved bowl. Put a microwavable bowl in the microwave by itself for 15 seconds on high heat. Then, place the unwrapped cream cheese into the heated bowl and let it sit for 30 seconds.

If it is not melted enough, you can microwave it for another 10 seconds. If you are not in a hurry, try this easy melting idea. Put the wrapped brick of cheese in a large bowl with enough warm water to cover it. Let it sit for 10 minutes. Check to see if it is the desired consistency. If not, add more warm water and wait another 10 minutes.

How to store leftovers:

  1. Store: Your cream cheese chicken soup can be stored in an airtight container for up to four days in the refrigerator. 
  2. Freeze: To freeze your soup, allow it to cool completely to room temperature before pouring it into a freezer-safe container or freezer bag. It will be fine for up to three months. 
  3. Thaw: Thaw overnight in the fridge. 
  4. Reheat: To reheat, put it in a microwave-safe bowl in the microwave for one minute or on the stove in a pot for about five minutes on medium-high. 

More Instant Pot soup recipes:

Recipe tips:

  • Take it from filling to light by leaving out the cream cheese and cheddar cheese.
  • Make sure you add your dairy products after everything is done cooking, or they will curdle.
  • Also, ensure your cream cheese is softened and warmed to room temperature.
  • Another one you want to add at the end is the bacon bits because you want them to be crispy.
  • The spinach should also be added at the end because it will wilt quickly.
  • If you get a burn notice, check all the safety features. If they are all okay, unplug it and start over.
  • Be careful not to overcook your chicken. It will become rubbery and tough.

Instant Pot Cream Cheese Chicken Soup

Instant Pot Cream Cheese Chicken Soup made with cream cheese, spinach, ranch dressing, and bacon is the perfect comfort food.

  • Prep Time10 MIN
  • Cook Time20 MIN
  • Servings 4 servings

Instant Pot Cream Cheese Chicken Soup

Instant Pot Cream Cheese Chicken Soup made with cream cheese, spinach, ranch dressing, and bacon is the perfect comfort food.

  • Prep Time10 MIN
  • Cook Time20 MIN
  • Servings 4 servings


  • 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


  • Add the broth to the bottom of the pressure cooker.
  • Add the chicken, cream cheese, cheddar cheese, 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 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!

Nutrition Facts

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Oh, yum! That would be perfect to have today because it's cold!



This recipe would have been perfect to make for dinner tonight.



What a perfect dish for these cold winter days. I love chicken soup but usually, we don't add cream cheese to it. Have to give this recipe a try soon.

Richelle Milar

Richelle Milar

Oh my! That looks absolutely delicious and tasty This is such a really amazing recipe I love to try it!

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