Instant Pot Chicken Ranch and Rice Soup - Dump and Go Dinner
Ready in under 30 minutes, this Instant Pot Chicken Ranch and Rice Soup recipe brings a little pizzazz and extra convenience to a classic comfort food. Ranch dressing mix adds a subtle herbaceous creaminess while a smattering of dijon mustard complements it with a little pop of tang.
Ingredients
- ⅔ cups dice Onion
- ¾ cups dice Carrot
- ¾ cups dice Celery
- 1 ½ teaspoons mince Garlic, Cloves
- 1 ¼ cups cook and dice Chicken, Boneless Breasts
- ½ cups cook White Rice, Long-Grain
- 4 cups Chicken Broth/Stock
- 1 ½ teaspoons Ranch Dressing Mix
- ¼ teaspoons Sea Salt
- ⅛ teaspoons Black Pepper
- 1 tablespoon Dijon Mustard
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of round containers. Seal, label and freeze.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add all ingredients to the Instant Pot.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 10 minutes then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 176
- Total Fat
- 2g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 43mg
- Sodium
- 1237mg
- Total Carbohydrates
- 16g
- Fiber
- 1g
- Sugar
- 3g
- Protein
- 15g
- WW Freestyle
- 3
15 Comments
Join the discussionLove chicken soup. Having trouble understanding if chicken and rice are already cooked before placing in instant pot to make soup. Where are the “d”s in the ingredient list. Thanks, Sue
Sue, we’re sorry for the confusion. Yes, the rice and chicken would be already cooked. The system that we use to input the ingredients does not add the ‘ed’ in cooked, and since it is automated, it’s not something we can change. Sorry for that inconvenience.
If one were to use uncooked chicken, how much longer would it take? I didn’t read the recipe close enough when I was throwing it together for a freezer meal when I was pregnant and threw the chicken in uncooked. 🙁
That’s ok!! This post will help you determine the best time! If you have more questions you’re welcome to pop into chat in the bottom right-hand corner. Bon appetite!
Has anyone tried making this with uncooked rice?
Does anyone know if brown rice would work?
Brown rice should work fine! You may need to add an additional minute or so of cooking time, though!
I made this tonight. I used UNCOOKED rice and thawed chicken tenderloins. It was awesome. I did not add any time at all. The broth is so rich and smooth.
Pam, we’re so glad this recipe worked out for you and you enjoyed it! — HAPPY COOKING : )
What is the nutritional info on this recipe especilly the calories
Hi! We currently offer nutritional information for all of our recipes labeled “Diet” and “Paleo” an “Keto”.
If I double it how much time.. How many does this serving feed?
As indicated, right below the picture, this soup is meant to feed 4. For this recipe, if you double it you shouldn’t need to add more cook time but it will likely take longer to come to pressure. And be sure that it isn’t over the MAX line.
Delicious!!!!
My family loves this soup and prefers it to chicken noodle anyday. I use brown rice and it has been great. Yes