Pressure Cooker Chicken Bacon Spinach Soup
This Pressure Cooker Chicken Bacon Spinach Soup is a comforting and delicious dish that is perfect for your weekly dinner menu. Made with ingredients like chicken breasts, cream cheese, cheddar cheese, bacon, and spinach, each spoonful is full of flavor and will keep you full for hours!
Servings: 6 servings
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.