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Instant Pot Crack Chicken Spinach Soup Recipe

Instant Pot Crack Chicken Spinach Soup

A creamy Instant Pot soup featuring shredded chicken, ranch seasoning, cream cheese, cheddar, bacon, and fresh spinach. It makes about six hearty servings and is finished after pressure cooking so the dairy stays smooth and creamy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 1/2 pounds Boneless, skinless chicken breasts, whole
  • 6 cups Low-sodium chicken broth
  • 8 ounces Full-fat cream cheese, softened and cut into cubes
  • 1 packet, about 1 ounce Dry ranch seasoning mix
  • 1 cup Shredded sharp cheddar cheese
  • 6 slices Cooked crisp bacon, crumbled
  • 3 cloves Garlic, minced
  • 1/2 small Yellow onion, finely diced
  • 5 ounces Fresh baby spinach
  • 1/2 teaspoon, or to taste Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Olive oil, for sautéing
Optional Ingredients
  • 1/2 teaspoon Smoked paprika
  • 1/4 teaspoon Red pepper flakes
  • 1/2 cup Heavy cream, added after pressure cooking

Method
 

Step-by-Step
  1. Set the Instant Pot to Sauté. Add the olive oil and cook the finely diced onion for 2–3 minutes, until it begins to soften. Add the minced garlic and cook for about 30 seconds, then turn off Sauté.
  2. Pour in the low-sodium chicken broth and scrape the bottom of the pot thoroughly to loosen any browned bits. This helps prevent a burn warning during pressure cooking.
  3. Place the whole chicken breasts in the broth. Add the ranch seasoning, black pepper, and optional smoked paprika or red pepper flakes. Do not add the cream cheese or cheddar before cooking under pressure.
  4. Secure the lid, set the valve to sealing, and cook on High Pressure for 12 minutes. Allow a 10-minute natural release, then carefully perform a quick release for any remaining pressure.
  5. Remove the chicken breasts and shred them with two forks. Check that the chicken has reached an internal temperature of at least 165°F, then return the shredded chicken to the Instant Pot.
  6. Add the softened, cubed cream cheese and stir until it melts completely into the broth. Smaller cubes and softened cream cheese will incorporate more quickly and leave the soup smoother.
  7. Stir in the shredded sharp cheddar, cooked crumbled bacon, and fresh baby spinach. Leave the Instant Pot on Keep Warm for 3–5 minutes, stirring occasionally, until the spinach wilts and the cheese melts.
  8. Taste the soup and adjust the salt and pepper as needed. If you want a thinner, richer finish, stir in the optional heavy cream only after pressure cooking, then serve hot.

Notes

Use low-sodium broth and ranch seasoning when possible because the bacon, ranch mix, and cheese contribute salt. For frozen spinach, substitute 5–6 ounces that has been thawed and squeezed dry. For a thicker soup, use 4 cups broth instead of 6 or add an additional 2 ounces of cream cheese. Refrigerate leftovers promptly and reheat gently, stirring often.