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.
Pressure Cooker Chicken Bacon Spinach Soup is a creamy chicken soup made with 2 pounds of chicken breasts, cream cheese, and cheddar, seasoned with dried dill, chives, parsley, garlic powder, and a pinch of red pepper flakes. Everything except the bacon, spinach, and parsley garnish goes into the pressure cooker together, so the cream cheese and cheddar melt into the broth while the chicken cooks.
The soup cooks at high pressure for 18 minutes while the bacon crisps on the stovetop. After a quick release, the chicken gets shredded and goes back into the pot with the spinach and most of the bacon, and the soup rests for 3 to 5 minutes to thicken. The recipe makes 6 servings in about 30 minutes, plus the time your pressure cooker takes to come up to pressure.
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💛 Why you’ll love this recipe
- Creamy without any roux. The cubed cream cheese and shredded cheddar melt into the broth under pressure, so there is no flour to cook and no separate sauce to make.
- 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 tender and easy to shred after 18 minutes at high pressure.
- It thickens as it sits. Let the soup rest for 3 to 5 minutes after cooking and the melted cheese thickens the broth before you ladle it into bowls.
- Makes a generous batch. Six servings means leftovers for lunch the next day, and the soup reheats well on the stovetop or in the microwave.
➡️ Ingredients
👉 Easy ingredient swaps
- Buttermilk → If you don’t have buttermilk on hand, stir ½ teaspoon of white vinegar or lemon juice into 2 tablespoons of milk and let it rest for 5 to 10 minutes before adding it to the pot.
- Chicken breasts → Use 2 pounds of boneless, skinless chicken thighs instead. They cook in the same 18 minutes at high pressure and shred as easily.
- Fresh spinach → Frozen spinach works too. Thaw it, squeeze out as much water as you can, and measure about 56 grams by weight rather than 2 cups, since frozen spinach packs down much tighter than fresh.
- 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 soup. It cooks along with the chicken and adds heat to the creamy, cheesy base.
- Stir in a handful of cooked, crumbled sausage along with the bacon for an even heartier bowl.
- Top each bowl with a small handful of extra shredded cheddar and a few more bacon crumbles right before serving.
- 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.
- Serve a crusty dinner roll or a slice of bread on the side for dipping into the creamy broth. Rye Dinner Rolls are a good match.
- Leftovers keep in the refrigerator for up to 4 days. Reheat them 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. In a slow cooker, add the chicken broth, chicken breasts, and dried herbs and spices, and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken reaches 165 degrees and shreds easily. Shred the chicken, stir in the cubed cream cheese, cheddar, and buttermilk, and cook on high for 15 to 20 minutes until the cheese melts. Stir in the spinach and most of the bacon until the spinach wilts, and top the bowls with the rest. On the stovetop, simmer the chicken in the broth in a large covered pot over medium heat until cooked through, about 20 to 25 minutes, then shred it and stir in the cream cheese, cheddar, buttermilk, and spices over low heat until melted before adding the spinach and bacon.
Why is my soup too thin or too thick?
The soup thickens as it sits, so give it the full 3 to 5 minutes of rest after cooking before you adjust it. 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 rest a few minutes longer, since the cream cheese and cheddar keep thickening it as it cools.
How do I shred the chicken quickly?
Transfer the cooked chicken breasts to a bowl and pull the meat apart with two forks. For a faster option, use a hand mixer or stand mixer on low speed, which shreds the full 2 pounds of chicken in about 30 seconds.
Can I freeze this soup?
Yes, in an airtight container for up to 3 months. Thaw it overnight in the refrigerator, then reheat it slowly over low heat, stirring often, since the cream cheese can separate after freezing. The soup keeps best in the refrigerator, for up to 4 days.
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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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