When you want something warm and satisfying on a weeknight, this soup belongs in the same rotation as Chicken Pot Pie Soup and Chicken Tortellini Soup.
There are soups that taste like you spent all afternoon in the kitchen — and then there’s Pressure Cooker Chicken Bacon Spinach Soup. Rich, creamy broth loaded with shredded chicken, crispy bacon crumbles, and wilted spinach, all flavored with a blend of garlic, dill, chives, and a hint of heat from red pepper flakes. It’s the kind of bowl that makes people ask for seconds before they’ve even finished the first.
The pressure cooker does all the heavy lifting here. You add the chicken breasts straight in with cream cheese, cheddar, buttermilk, and spices, set it for 18 minutes, and by the time the bacon is crisped up on the stovetop, everything is just about ready to come together. A quick stir-in of spinach and bacon, a few minutes to thicken, and dinner is on the table. Six servings, one pot, zero fuss.
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💛 Why you’ll love this recipe
- Deeply creamy without any roux. Cream cheese and cheddar melt right into the broth, giving the soup a rich, velvety texture naturally.
- The bacon stays crispy. Cooking it separately on the stovetop means every crumble on top holds its crunch instead of going soggy in the broth.
- Big flavor from a simple spice blend. Garlic, dill, chives, parsley, and a pinch of red pepper flakes do a lot of work with very little effort.
- The pressure cooker makes it weeknight-fast. Chicken breasts go in raw and come out perfectly tender and easy to shred in just 18 minutes.
- It thickens as it sits. Just 3–5 minutes of rest after cooking and the soup reaches that perfect spoonable consistency.
- Makes a generous batch. Six servings means leftovers for lunch the next day — and it reheats beautifully.
➡️ Ingredients
👉 Easy ingredient swaps
- Buttermilk → If you don’t have buttermilk on hand, stir 1 teaspoon of white vinegar or lemon juice into 2 tablespoons of regular milk and let it sit for a minute before using.
- Chicken breasts → Boneless, skinless chicken thighs work just as well and will shred just as easily after pressure cooking.
- Fresh spinach → Frozen spinach works fine — just thaw and squeeze out as much water as possible before stirring it in.
- Cheddar → Any finely shredded melting cheese you like (Monterey Jack, Colby, or a Mexican blend) can stand in for the cheddar.
- Bacon → Turkey bacon or pre-cooked bacon crumbles are easy swaps if that’s what you have.
✨ Variations
- Add a diced jalapeño to the broth before pressure cooking for a spicier version — it pairs really well with the creamy, cheesy base.
- Stir in a handful of cooked, crumbled sausage along with the bacon for an even heartier bowl.
- Top each serving with a small handful of shredded cheddar and a few extra bacon crumbles right before serving for a loaded-baked-potato vibe.
- Swap the chicken broth for bone broth for a slightly richer, more savory flavor.
〰️ How to serve
- Ladle into deep bowls and finish with the reserved bacon crumbles and a sprinkle of fresh chopped parsley.
- Serve alongside Honey Butter Skillet Cornbread for a cozy, complete meal.
- A crusty dinner roll or slice of bread on the side is perfect for scooping up every last bit of that creamy broth — try it with Rye Dinner Rolls.
- Leftovers keep well — just reheat gently on the stovetop or in the microwave, stirring occasionally, and add a splash of broth if the soup has thickened too much.
💬 FAQs
Can I make this without a pressure cooker?
Yes — a slow cooker works great. Add all the same ingredients (except the bacon and spinach) and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, then stir in the spinach and bacon crumbles in the last 15–20 minutes. You can also make it on the stovetop in a large pot over medium heat; simmer the chicken in the broth until cooked through (about 20–25 minutes), then remove, shred, and stir everything together.
Why is my soup too thin or too thick?
The soup thickens naturally as it sits, so give it the full 3–5 minutes of rest after cooking before deciding if it needs adjusting. If it’s too thick, stir in a splash of warm chicken broth until it reaches the consistency you like. If it’s too thin, let it sit a little longer — the cream cheese and cheddar continue to thicken it as it cools slightly.
How do I shred the chicken quickly?
The easiest method is to transfer the cooked chicken breasts to a bowl and use two forks to pull the meat apart. If you want to go even faster, use a hand mixer or stand mixer on low speed — it shreds a full batch of chicken in about 30 seconds.
Can I freeze this soup?
Cream-cheese-based soups can sometimes separate a bit when frozen and thawed, so it’s best enjoyed fresh or stored in the refrigerator. If you do freeze it, thaw overnight in the fridge and reheat slowly over low heat, stirring frequently to bring the texture back together.
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Pressure Cooker Chicken Bacon Spinach Soup
Ingredients
- 2 cups 480mL low-sodium chicken broth
- 2 lbs boneless and skinless chicken breasts
- 12 oz cream cheese, cubed
- 1 ⅓ cups 112g finely shredded cheddar cheese
- 2 tbsp 30mL buttermilk (see note below for substitution)
- 1 tbsp dried parsley
- 2 tsp dried chives
- 1 ¼ tsp garlic powder
- 1 tsp dried dill
- ½ tsp onion powder
- ¼ tsp red pepper flakes
- ⅛ tsp pepper
- Pinch of salt
- 6 slices bacon
- 2 cups ~56g fresh spinach or frozen spinach
Garnish:
- Finely chopped fresh parsley
Instructions
- Pour chicken broth into pressure cooker insert. Add chicken breasts then add cubed cream cheese, shredded cheddar, buttermilk, and spices. Close pressure cooker with lid, seal, and set to high for 18 minutes.
- While soup cooks, cook bacon on stovetop over medium heat until crispy. Transfer to a paper towel-lined plate to de-grease then, once cooled off enough, crumble into pieces.
- After time has ended, quick-release pressure. Then, using tongs, carefully transfer chicken from pressure cooker to a bowl. Using forks and/or an electric or stand mixer, shred the chicken then return it back to the pressure cooker.
- Stir in spinach and 3/4 of bacon crumbles until spinach has wilted and bacon is fully-incorporated into soup.
- Allow soup to sit for 3-5 minutes to thicken slightly then ladle into bowls and garnish with remaining bacon crumbles and parsley.
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