Instant Pot Creamy Crack Chicken Soup (Keto, Speedy & 30-Minute)
This rich and creamy keto chicken soup is loaded with bacon, cheese, spinach, and Ranch seasoning—all ready in just 30 minutes thanks to the Instant Pot!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner, Soup
- Method: Instant Pot / Pressure Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 lbs boneless skinless chicken breasts or thighs
1.5 cups chicken bone broth (or water), up to 2 cups for a thinner soup
1 oz packet dry Ranch seasoning mix
12 oz cream cheese, cubed
1.5 cups shredded sharp cheddar cheese
8 oz bacon crumbles, divided
2 cups baby spinach, packed
Salt and black pepper, to taste
Instructions
Layer Ingredients in Instant Pot:
Pour broth into the bottom of the Instant Pot. Place chicken directly into the liquid. Add cubed cream cheese and shredded cheddar on top. Sprinkle Ranch seasoning over everything. Do not stir—this helps prevent a burn warning.
Pressure Cook:
Lock the lid and set the Instant Pot to Manual / High Pressure for 20 minutes.
Quick Release & Shred Chicken:
Once cooking is complete, perform a Quick Release. Remove chicken and shred with two forks or a hand mixer.
Finish the Soup:
Return shredded chicken to the pot. Stir well until the cream cheese is fully melted and the soup becomes smooth and creamy.
Add Spinach & Bacon:
Stir in the baby spinach and most of the bacon crumbles. Use the Sauté setting for 1 minute to wilt the spinach.
Serve:
Ladle into bowls and garnish with remaining bacon crumbles and fresh parsley if desired.
Notes
Do not stir ingredients before cooking to avoid triggering the burn warning in the Instant Pot.
Add additional broth when reheating for a thinner consistency.
Great for meal prep—store in the fridge for up to 4 days or freeze in portions.
Shred chicken quickly using a hand mixer for speed.
