The Ultimate Instant Pot Chicken Soup with Cream Cheese! Looking for an easy weeknight dinner that tastes like it simmered all day? This Instant Pot Chicken Soup with Cream Cheese delivers rich, creamy comfort in a fraction of the time. It combines tender shredded chicken, savory broth, beans, corn, and green chiles with a generous blend of seasonings, all thickened with cream cheese and sour cream for an irresistible texture.
This Chicken Creamy Soup is one of many cozy Instant Pot soups you will find in our Chicken Soup Recipes for Busy Families— from classic chicken noodle to spicy enchilada soup. Check out the full list.
This is the best instant pot soup recipe for busy families—just dump all the ingredients in, pressure cook, and stir in the creamy goodness at the end. Get ready for a flavorful, fast, and cozy meal! Perfect for a cold evening or a satisfying, speedy lunch.
Ingredients List
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- 1 pound chicken breast
- 1 small onion chopped
- 2 cans black beans
- 1 can corn drained
- 1 can diced green chiles
- 3 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 half teaspoon paprika
- 1 half teaspoon salt
- 4 ounces cream cheese
- 1 half cup sour cream
I kinda just toss stuff in sometimes but this is the list I try to follow when I want things to taste right.
Step By Step Instructions
Step 1
Put the chicken, onions, beans, corn, green chiles, broth, and all the seasoning inside the Instant Pot.
Step 2
Close the lid and set to High Pressure for 12 minutes.
Step 3
When the timer beeps, do a quick release. The steam pops out fast and it scares me every single time.
Step 4
Take out the chicken and shred it on a cutting board.
Step 5
Put the shredded chicken back in the pot. Add the cream cheese and the sour cream. Stir it up until it gets creamy and thick and happy.
Step 6
Serve in bowls. Add toppings if you feel extra or tired and want something fun. We do shredded cheese, tortilla chips, lime, and sometimes jalapenos when the kids are not watching.
Meal Prep Tips
Sometimes life gets wild and having dinner ready without drama feels like a miracle. These meal prep tips help make that happen.
- Cook the soup ahead of time and let it cool a bit before storing. It saves time on busy nights.
- Shred the chicken before adding to the pot if you want faster prep later.
- Chop onions and any other veggies a day ahead to make cooking go smooth.
- Measure spices and keep them in a small container so you can dump them in fast.
- Portion into individual containers if you want lunch ready too. Kids love grabbing their own bowl.
Storage Tips
This soup is even better the next day, so knowing how to store it right makes life easier.
- Store in airtight containers in the fridge for up to 4 days.
- Freeze in meal-sized portions for up to 3 months. Perfect for a busy week when cooking feels impossible.
- Reheat on the stove or in the microwave gently, stirring so the cream does not separate.
- Add fresh toppings like cheese or cilantro after reheating to keep it bright and yummy.
- If soup thickens too much in the fridge, stir in a little broth or water to loosen it up.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, you can. Chicken thighs stay juicy and tender. You might need to adjust the cooking time by a couple minutes if they are extra thick.
Can I make this soup spicier?
Totally. Add extra green chiles or a little cayenne powder. Start small because it can sneak up on you.
Can I use frozen chicken?
Yes, just add a few extra minutes to the cooking time. Do not thaw it first, it works fine in the Instant Pot.
Can I make this vegetarian?
You can swap chicken with extra beans or white beans and maybe add some veggie broth. It will still taste cozy and creamy.
How long does this soup last in the fridge?
About 4 days in an airtight container. It actually tastes better the next day when the flavors meld together.
Creamy Instant Pot Chicken Soup with Cream Cheese Recipe Card
Instant Pot Chicken Soup with Cream Cheese
Ingredients
Method
- Put the chicken, onions, beans, corn, green chiles, chicken broth, and all the spices into your Instant Pot. It looks messy but it will come together.
- Close the lid and set to High Pressure for 12 minutes.
- When it beeps, do a quick release carefully. Steam can pop and scare you.
- Take out the chicken and shred it on a cutting board. It does not need to look perfect.
- Put the shredded chicken back into the pot. Add the cream cheese and sour cream. Stir until creamy and smooth.
- Serve in bowls with your favorite toppings. Kids love making their own bowls fun.
Notes
Meal Prep Tips
- Chop veggies and measure spices ahead to save time.
- Shred chicken before cooking if you want faster prep.
- Portion into containers for lunches or quick weeknight dinners.
Storage Tips
- Store in airtight containers in the fridge for up to 4 days.
- Freeze in meal-sized portions for up to 3 months.
- Reheat gently on the stove or microwave and add broth if it gets too thick.
- Add fresh toppings after reheating for extra flavor.
Variations
- Use chicken thighs instead of breasts for extra juicy soup.
- Make it spicier with extra green chiles or a pinch of cayenne.
- Make vegetarian by replacing chicken with extra beans and using vegetable broth.
- Add a squeeze of lime or a handful of fresh cilantro to brighten the flavor.
That’s it—you did it! Give yourself a high-five, because your Creamy Instant Pot Chicken Soup with Cream Cheese is officially ready.
This soup is pretty much a weeknight superhero because it’s:
- Ridiculously fast: The Instant Pot is magic, seriously.
- Cozy: That mix of spices and the creamy base is pure comfort food.
- Delicious: Your house smells amazing, doesn’t it?
Now for the best part: load up your bowl with whatever makes you happy! Shredded cheese, a dollop of sour cream, some fresh cilantro, or maybe even those crunchy tortilla strips. Dig in!
Check Out More Instant Pot Chicken Soup Recipes!
Rich And Cheesy Chicken Tortellini Soup
Hearty Creamy Chicken Potato Soup
