Pressure Cooker Chicken Bacon Spinach Soup
Pressure Cooker Chicken Bacon Spinach Soup is a creamy chicken soup made with chicken breasts, cream cheese, and cheddar, seasoned with dried dill, chives, and garlic powder, and cooked together at high pressure for 18 minutes. The shredded chicken goes back into the pot with wilted spinach and crispy bacon, and the recipe makes 6 servings in about 30 minutes.
Servings: 6 servings
Calories: 589kcal
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.
Notes
Buttermilk Substitution: In a mixing bowl, combine 2 tbsp milk and ½ tsp plain distilled vinegar. Set aside to rest for 5-10 minutes before incorporating into recipe.
Overall Time For Recipe: Please note that the timeframe does not include the time it takes for the pressure cooker to come to pressure before cooking and for it to depressurize after cooking.
Refrigerator
Storage: Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. It thickens as it chills.
Freezer
Storage: Freeze in an airtight container for up to 3 months, and thaw overnight in the refrigerator. The cream cheese can separate after freezing, so reheat it slowly and stir often.
Reheating: Warm the soup in a pot over low heat, stirring often to bring the texture back together, and add a splash of chicken broth if it has gotten too thick. A microwave works too, in short bursts with a stir between each one.
Nutrition
Calories: 589kcal | Carbohydrates: 4.5g | Protein: 46.9g | Fat: 39.8g | Saturated Fat: 20.4g | Sodium: 1037.7mg | Fiber: 0.4g | Sugar: 2.7g