Ingredients
The following ingredients have 4 Servings
- 2 lbs chicken breasts (boneless and skinless)
- 12 oz cream cheese (cut into cubes)
- 1 1/2 cups shredded cheddar cheese
- 4 cups chicken broth (low-sodium)
- 2 cups baby spinach
- 1- oz packet dry ranch seasoning mix
- 8 oz crispy bacon bits
Instruction
- Add the broth to the bottom of the pressure cooker.
- Add the chicken, cream cheese, cheddar cheese, and seasonings.
- Pressure cook on high for 20 minutes. After that, do a 10-minute Natural Release, followed by a Quick Release.
- Once the valve drops, open the instant pot, carefully remove the chicken and shred it into a plate, using two forks.
- Return the shredded chicken back to the Instant Pot. Stir in with spinach and add the bacon crumbles.
- Give the soup a quick stir and reheat on Saute until spinach is just wilted.
- Letting the soup sit for a few minutes, it will allow the sauce to thicken.
- Serve with more cheese and bacon!
