Instant Pot Creamy Crack Chicken Soup (Keto, Speedy & 30-Minute)

Why You’ll Love This Recipe

I love how this soup is both ultra-creamy and satisfying while still being keto-friendly. It’s rich but not overwhelming, packed with flavor from the Ranch seasoning and bacon, and balanced with a touch of fresh spinach. And thanks to the Instant Pot, everything cooks quickly and easily in one pot with minimal cleanup. It’s one of those recipes that’s just as good for meal prep as it is for last-minute dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless skinless chicken breasts or thighs
1½ cups chicken bone broth (up to 2 cups if I want a thinner soup)
1 oz packet dry Ranch seasoning mix
12 oz cream cheese, cubed
1½ cups shredded sharp cheddar cheese
8 oz bacon crumbles, divided
2 cups baby spinach, packed
Salt and black pepper, to taste

Directions

1. Add Ingredients to the Instant Pot
   I pour the chicken broth into the bottom of the Instant Pot, then place the chicken directly in the liquid. I top the chicken with cubed cream cheese and shredded cheddar, then sprinkle the Ranch seasoning over everything. I don’t stir—this layering helps avoid triggering the burn warning.

2. Pressure Cook
   I lock the lid and cook on Manual/High Pressure for 20 minutes.

3. Quick Release and Shred Chicken
   After cooking, I do a quick release of the pressure. I remove the chicken and shred it using two forks or a hand mixer for super easy shredding.

4. Mix Until Creamy
   I return the shredded chicken to the pot and stir vigorously until the cream cheese is fully melted and the soup becomes smooth and velvety.

5. Add Spinach and Bacon
   I stir in the baby spinach and most of the bacon crumbles. Then I sauté on low for about a minute—just enough to wilt the spinach.

6. Serve and Garnish
   I ladle the soup into bowls and top with the remaining bacon crumbles. A sprinkle of parsley adds a pop of freshness, but that’s optional.

Servings and timing

This recipe makes 6 servings and takes 30 minutes total:

• Prep time: 10 minutes

• Cook time: 20 minutes

It’s perfect for busy nights when I want something rich and satisfying without waiting around.

Variations

• Add Veggies: I sometimes add diced zucchini or mushrooms for extra bulk without extra carbs.

• Spice it Up: A pinch of cayenne or diced jalapeños gives the soup a nice kick.

• Swap the Protein: Rotisserie chicken works in a pinch—just reduce the cook time and add it after pressure cooking.

• Make it Thicker or Thinner: I control the thickness by adjusting the amount of broth. For thicker soup, I stick with 1½ cups; for thinner, I go up to 2 cups.

Storage and Reheating

Storage
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day.

Freezing
This soup freezes well, but I leave out the spinach and add it fresh when reheating. I thaw overnight in the fridge and reheat on the stovetop.

Reheating
I reheat gently on the stove or in the microwave. If it thickens too much, I stir in a little broth or water to loosen it up.

FAQs

Can I use frozen chicken?

Yes, I can add frozen chicken directly to the pot—just increase the pressure cook time to about 25 minutes. Everything else stays the same.

Do I have to use cream cheese?

Cream cheese is what gives the soup its signature creamy texture, but I’ve also used full-fat mascarpone or a mix of cream cheese and sour cream for a twist.

What’s the best way to shred chicken fast?

I use a hand mixer right in a large bowl to shred the cooked chicken in seconds. It saves so much time.

Can I make this without an Instant Pot?

Yes, I can make it on the stovetop by simmering the chicken in broth until cooked, then shredding and adding in the other ingredients.

Is this soup keto-friendly?

Absolutely. It’s low in carbs and high in fat and protein, making it perfect for keto and low-carb diets.

Conclusion

Instant Pot Creamy Crack Chicken Soup is rich, fast, and ridiculously flavorful. It’s everything I want in a comfort food soup—cheesy, savory, and super easy to throw together in one pot. Whether I’m following a keto lifestyle or just want a no-fuss dinner that feels like a treat, this is the kind of recipe that always hits the spot.