Step 1

Set the Instant Pot to sauté and add the bacon to the pot. Cook until bacon is crisp, stirring often.

Step 2

Pour the broth into the pot and deglaze the pan by scraping up any browned bits that are stuck to the bottom.

Step 3

Add the chicken, garlic, jalapeno, Cajun seasoning, dill, parsley, and chives to the pot and stir to combine.

Step 4

Cover, set the vent to sealing, and cook on high pressure for 18 minutes. Allow the pressure to release naturally for 10 minutes.

Step 5

Remove the chicken from the pot and shred with two forks.

Step 6

Microwave the cream cheese in a small bowl until easily stirred.

Step 7

Set the pot to sauté and add the cream cheese. Whisk well until the cream cheese has fully melted into the soup.

Step 8

Return the chicken to the pot along with the spinach and cheddar. Stir well until the spinach has wilted and the cheese has melted.

Step 9

Taste and add additional Cajun seasoning, if needed.

Step 10

Ladle into bowls and serve with cilantro, jalapeno, and green onions, if desired.

Step 11

Fry the bacon in a skillet over medium heat until crisp. Add the bacon pieces to the a 6 quart slow cooker.

Step 12

Add the chicken broth, chicken, garlic, jalapeno, Cajun seasoning, dill, parsley, and chives to the slow cooker and stir to combine.

Step 13

Cover and cook on low for 4 hours.

Step 14

Remove the chicken and shred with two forks.

Step 15

Microwave the cream cheese in a small bowl until easily stirred. Stir into the slow cooker until well combined.

Step 16

Return the chicken to the pot along with the spinach and cheddar. Stir well and cover the pot. Cook on high for 30 minutes.

Step 17

Taste and add additional Cajun seasoning, if needed.

Step 18

Stir again to combine and then ladle into bowls and serve with cilantro, jalapeno, and green onions, if desired.