Instructions
- To make the Instant Pot chicken soup: Place 1 1/2 cup to 2 cups of liquid (bone broth or water) in the bottom of your Instant Pot or pressure cooker, depending on the consistency you would like to obtain.
- Add the chicken to the insert. Prep the cream cheese by cutting the blocks into large cubes and add on top of the chicken breasts, along with cheddar cheese and seasonings. Set the pressure cooker to high for 20 minutes.
- Once the time is over, do a quick release. Carefully remove the chicken from the Instant Pot and shred it into a plate, using two forks.
- Return shredded chicken back to the Instant Pot. Stir in with spinach and add the bacon crumbles. Give a quick stir and reheat until spinach is just wilted and the sauce is smooth. Letting the ingredients sit for a few minutes will allow the sauce to thicken. Serve the Instant Pot crack chicken soup warm and enjoy!
Go to the next page to get the Amount Per Serving
