Instant Pot Crack Chicken Spinach Soup with Cream Cheese and Bacon
Chicken, Instant Pot
Ingredients
2 lbs (900g) chicken breasts(boneless and skinless)
12 oz (340g) of cream cheese (a block and a half)
1 1/2 cups shredded Cheddar Cheese
1 1/2 cup bone broth or water
2 cups baby Spinach
One 1-oz packet of Dry Ranch Seasoning mix (or make your own version – see note)
8 oz (220g) bacon crumbles
Directions
1. Place 1 1/2 cup of liquid (bone broth or water) in the bottom of your Instant Pot or pressure cooker.
2. Add the chicken to the insert. Prep the cream cheese by cutting the blocks into large cubes and add on top of the chicken breasts, along with cheddar cheese and seasonings. Set the pressure cooker to high for 20 minutes.
3. Once time is over, do a quick release. Carefully remove the chicken and shred into a plate, using two forks.
4. Return shredded chicken back in the Instant Pot. Stir in by spinach and add the bacon crumbles. Give a quick stir and reheat until spinach is just wilted and the sauce is smooth. Letting the ingredients sit for a few minutes will allow the sauce to thicken. Serve the Instant Pot crack chicken soup warm and enjoy!
Notes
Top with extra crumbled bacon if desired!
If you are doing strict Keto, note that some Dry Ranch Seasoning packets may contain sugar. You can make your own mix by combining dry buttermilk powder, dried parsley, dry dill, dried chives, garlic powder, onion powder, salt, and ground black pepper.
Go easy on the salt as ranch seasoning mix is already salted, plus bacon and cream cheese, it should be enough.