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.
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, followed by 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 back 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, it will allow the sauce to thicken.
Serve with more cheese and bacon!
Calories: 705kcal | Carbohydrates: 29g | Protein: 85g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 3333mg | Potassium: 1445mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2373IU | Vitamin C: 24mg | Calcium: 529mg | Iron: 3mg