Keto Instant Pot Crack Chicken Soup – Ultra Creamy & Addictively Good!

Get ready to fall head over spoon for this Keto Crack Chicken Soup. 💥 With creamy ranch-seasoned broth, melty cheddar, juicy chicken, crispy bacon, and even a little spinach to make us feel virtuous, this soup is basically the hug-in-a-bowl you didn’t know you needed.

It’s called “crack” chicken for a reason—one taste, and you’ll be obsessed. 😋 Plus, it’s super low-carb, comforting, and packed with protein and flavor. And with the Instant Pot, it’s ready in no time!

Why You’ll Love This Recipe

• Instant Pot = easy & fast
• Super creamy, cheesy, and comforting
• Low-carb, high-protein goodness
• Meal-prep & freezer-friendly
• Bacon, cheese, ranch… need we say more?

Serving Ideas

• Serve with a side salad or keto rolls
• Top with crumbled bacon and shredded cheddar
• Add red pepper flakes for a spicy kick
• Drizzle with garlic butter for extra richness

Comfort food doesn’t get much better than this. Creamy, cheesy, bacon-loaded, and done in under 30 minutes with minimal effort? YES PLEASE. 🥣✨

This Keto Instant Pot Crack Chicken Soup will become one of those recipes you keep coming back to—especially on chilly nights or when you just want something that feels like a warm hug. ❤️

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Keto Instant Pot Crack Chicken Soup – Ultra Creamy & Addictively Good!

Recipe Keys: Keto K Keto Lunch Recipes

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 8

Description

Keto Crack Chicken Soup with creamy ranch-seasoned broth, melty cheddar, juicy chicken, this soup is basically the hug-in-a-bowl you didn’t know you needed.

Ingredients

Servings

• 2 lb chicken breast
• ½ large onion, chopped
• 8 pieces bacon, cooked
• 8 oz cream cheese, softened & cubed
• 1 cup shredded cheddar cheese
• 4 cups baby spinach
• 1 cup milk (use unsweetened almond milk for lower carbs)
• 6 cups chicken broth
• 1 Ranch seasoning packet (or homemade)
• 1 tbsp oil or bacon grease (if you saved some!)

Step-By-Step Instructions

1. Sauté the onion

   Set your Instant Pot to Sauté mode. Add oil or leftover bacon grease, then cook the chopped onion for 3-4 minutes until softened and golden.

2. Deglaze with broth

   Pour in the chicken broth and scrape up any browned bits from the bottom (this avoids the burn warning!).

3. Add ranch & chicken

   Sprinkle in the Ranch seasoning but do not stir. Add the chicken breasts, pushing them down into the broth.

4. Pressure cook

   Lock the lid, set to Manual / Pressure Cook – High for 8 minutes. Let it natural release for 5 minutes, then quick release the rest.

5. Shred the chicken

   Remove the chicken, shred it with two forks, and set it aside for now.

6. Make it creamy

   Turn the pot back to Sauté and add the cream cheese cubes, stirring until melted into the broth. Then pour in the milk and stir.

7. Add cheddar & spinach

   Stir in the shredded cheddar until melted, then add the baby spinach and cooked bacon. The spinach will wilt in 30–60 seconds.

8. Serve & garnish

   Ladle into bowls and top with extra cheddar, crispy bacon, or chives if you’re feeling fancy. 

Note

Tips & Tricks

💡 Use leftover rotisserie chicken to save time—just stir it in at the end.
💡 Don’t skip deglazing the pot after sautéing—that’s key for pressure cooking.
💡 Use a hand mixer to shred chicken right in the pot if you’re short on time.
💡 Want it thicker? Stir in a little xanthan gum or reduce it longer on Sauté.

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