Instant Pot Chicken Ranch and Rice Soup - Traditional Version
Ready in under 30 minutes, this Instant Pot Ranch Chicken 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
- 1 tablespoon Olive Oil
- 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?
- Set Instant Pot to saute and heat olive oil
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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.**
- Set Instant Pot to saute and heat olive oil.
- Add onions, carrots and celery and cook for 2 minutes, or until softened.
- Add garlic and cook for 1 minute.
- Add chicken, rice, chicken broth, ranch, salt, pepper and mustard.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.