Instant Pot Cheesy Spinach Soup
- 2 tbsp unsalted butter
- 1 medium onion chopped
- 1 cup cream cheese softened
- 2 (10-ounce) packages frozen spinach thawed and squeezed dry
- 3 cup water
- Pinch of salt
- to taste Freshly ground black pepper
- 2 tsp fresh lemon juice
Pour the butter in the Instant Pot and select “Sauté”.
Then add the onion and cook for about 2-3 minutes.
Add cream cheese and cook for about 2 minute.
Add spinach and secure the lid and cook under “Manual” and “High Pressure” for about 3 minutes. Select the “Cancel” and carefully do a natural release.
Remove the lid and stir in the lemon juice and cilantro.