Instant Pot Creamy Crack Chicken Soup (Keto, Speedy & 30-Minute)
This Instant Pot Creamy Crack Chicken Soup combines tender shredded chicken, cream cheese, cheddar, bacon, and Ranch seasoning into a rich, velvety broth that cooks in under 30 minutes. It's the ultimate keto comfort soup made fast.
Equipment
- Instant Pot (6 or 8 quart)
- Tongs
- Mixing spoon
- hand mixer (optional for shredding)
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1.5 cups chicken bone broth (or water), up to 2 cups for 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
- Pour broth into the Instant Pot. Place chicken breasts or thighs directly in the liquid.
- Add cubed cream cheese and shredded cheddar on top of the chicken. Sprinkle Ranch seasoning evenly over everything. Do not stir.
- Lock the lid. Cook on Manual/High Pressure for 20 minutes.
- Perform a Quick Release. Remove chicken and shred using two forks or a hand mixer.
- Return shredded chicken to the pot. Stir vigorously until cream cheese fully melts and the soup becomes smooth.
- Stir in baby spinach and most of the bacon crumbles. Sauté on low for 1 minute to wilt spinach.
- Ladle into bowls and garnish with extra bacon and parsley.
Notes
Do not stir the ingredients before pressure cooking—layering prevents the Instant Pot burn warning. Add broth to thin if needed when reheating.