Hey y’all! If you’re searching for a crave-worthy, ultra-creamy soup that’s loaded with flavor, look no further than this Instant Pot Crack Chicken Spinach Soup. Perfect for busy weeknights, meal prep, or even a cozy family dinner, this soup combines tender chicken, savory cheese, smoky bacon, and fresh spinach for a bowl that’s downright irresistible. Ready in under an hour thanks to the Instant Pot, this is one recipe you’ll want to make on repeat. Let’s get cooking!
Why You’ll Love This Instant Pot Crack Chicken Spinach Soup
- Ready in under 45 minutes, making it a perfect weeknight meal.
- Ultra-creamy and cheesy with a smoky bacon kick and fresh spinach.
- Uses simple, pantry-friendly ingredients for fuss-free cooking.
- Hearty, filling, and naturally gluten-free.
- Easily customizable to fit your dietary needs or preferences.
Instant Pot Crack Chicken Spinach Soup Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 8 oz cream cheese, cubed and softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled (about 6 slices)
- 4 cups fresh baby spinach, roughly chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1 packet (1 oz) ranch seasoning mix
- 1 tsp dried dill
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp salt (plus more to taste)
- 2 tbsp olive oil
How to Make Instant Pot Crack Chicken Spinach Soup
Step 1: Sauté the Aromatics
Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced onion and cook for 3-4 minutes until soft and translucent. Stir in the garlic and sauté for 1 more minute until fragrant.
Step 2: Add Chicken and Broth
Add the chicken breasts, ranch seasoning, dill, pepper, paprika, and salt. Pour in the chicken broth. Cancel the ‘Sauté’ mode.
Step 3: Pressure Cook
Seal the Instant Pot lid and set it to ‘Pressure Cook’ or ‘Manual’ on high for 12 minutes. Once done, allow a 10-minute natural release, then quick-release any remaining pressure.
Step 4: Shred the Chicken
Use tongs to remove the chicken breasts to a plate. Shred them with two forks, then return the shredded chicken to the pot.
Step 5: Add Creaminess
Stir in the cream cheese, cheddar cheese, heavy cream, and half the crumbled bacon. Mix well until the cheeses are fully melted and the soup is creamy.
Step 6: Add Spinach
Fold in the chopped spinach and cook for about 3 minutes on ‘Sauté’ mode, just until wilted.
Step 7: Serve
Ladle the soup into bowls. Top with the remaining bacon and extra shredded cheddar if desired. Enjoy hot!
Notes for the Best Instant Pot Crack Chicken Spinach Soup
- For a lower-fat version, substitute Greek yogurt for some or all of the cream cheese. Learn more about Greek yogurt substitutions.
- If your soup is too thin, use the ‘Sauté’ setting to simmer it uncovered for a few minutes to thicken.
- For a deeper smoky flavor, try using smoked gouda instead of cheddar. Read more about smoked gouda.
Variations of Instant Pot Crack Chicken Spinach Soup
- Keto-Friendly: Omit the heavy cream and use extra cream cheese for richness.
- Spicy: Add 1 diced jalapeño or a pinch of red pepper flakes when sautéing the onion.
- Vegetarian: Swap chicken for canned chickpeas and use vegetable broth instead.
Required Equipment
- 6-quart (or larger) Instant Pot
- Cutting board and knife
- Wooden spoon and tongs
- Measuring cups and spoons
- Ladle for serving
Storage & Shelf Life for Instant Pot Crack Chicken Spinach Soup
- Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- For freezer storage, let soup cool completely, then freeze in freezer-safe containers for up to 3 months.
- Reheat gently on the stove over medium heat, stirring frequently, or use the microwave in 1-minute bursts.
Serving Suggestions & Pairings
- Serve with toasted crusty bread or garlic knots for a comforting meal.
- Pair with a crisp green salad tossed in a tangy vinaigrette.
- Top each bowl with extra cheese, a dollop of sour cream, or fresh chives.
Pro Tips for the Best Instant Pot Crack Chicken Spinach Soup
- Let your cream cheese soften at room temperature before adding for smooth melting.
- For more intense flavor, cook the bacon in the Instant Pot first, then use the bacon fat to sauté the onions.
- Don’t skip the natural release time—it keeps the chicken extra moist and tender. Learn more about pressure release methods.
Instant Pot Crack Chicken Spinach Soup FAQ
- Can I use frozen chicken breasts? Yes, simply increase the pressure cooking time to 17 minutes; ensure they are separated and not clumped together.
- Can I make this soup dairy-free? Absolutely! Use dairy-free cream cheese, coconut cream, and vegan cheddar-style shreds. Check labels for substitutions.
- Will leftovers thicken in the fridge? Yes, the soup will thicken as it chills. Add a splash of broth or milk when reheating if needed.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 (8 oz) package cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 (1 oz) packet ranch seasoning mix
- 3 cups fresh baby spinach
- 4 slices cooked bacon, crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
Instructions
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1Set the Instant Pot to sauté mode. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and sauté for 30 seconds.
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2Add chicken breasts, chicken broth, and ranch seasoning mix to the pot. Stir to combine.
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3Secure the lid and set the Instant Pot to high pressure for 12 minutes. Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
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4Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
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5Add cream cheese, shredded cheddar, and crumbled bacon. Stir until the cheeses are melted and the soup is creamy.
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6Stir in fresh spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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