Categories: Instant Pot

Ingredients

• Prep
• 6 boneless chicken thighs
• 8 ounce cream cheese full fat
• 4 t minced garlic
• 1 C frozen chopped onion celery mix
• 6 ounce sliced mushrooms
• 4 T butter
• 1 t thyme
• salt and pepper to taste
• On Cooking Day
• 3 C chicken broth
• 1 C heavy cream
• 1 pound cooked bacon chopped
• 2 C fresh spinach

Directions

1. To Assemble

2. Cube chicken thighs and add to large zipper bag.
3. Add remaining ingredients to chicken in zipper bag. Zip to seal. (store in fridge until ready to cook)

4. To Cook

5. Pour chicken mixture into Instant Pot, add chicken broth and cook for 30 minutes (soup setting).
6. Mix well then add spinach and cream. Cover and let sit for 10 minutes to wilt spinach. Top with chopped bacon.

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