Instant Pot Chicken Ranch and Rice Soup

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Instant Pot Chicken Ranch and Rice Soup

Mindy
The Cook
4 Servings
12 Ingredients
14 Comments
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.
4 Servings
12 Ingredients
14 Comments

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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Prog. Pressure Cooker

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?

  1. Set Instant Pot to saute and heat olive oil
  2. Once hot, add onions, carrots and celery and cook for 2 minutes or until softened.
  3. Add garlic and cook for another minute.
  4. Divide onion mixture, chicken, rice, chicken broth, ranch, salt, pepper and mustard among indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place frozen contents into inner pot. Saute for 5 minutes.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Let pressure release naturally for 10 minutes then release any remaining pressure.

Make It Now Cooking Directions

Prog. Pressure Cooker

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Set Instant Pot to saute and heat olive oil.
  3. Add onions, carrots and celery and cook for 2 minutes, or until softened.
  4. Add garlic and cook for 1 minute.
  5. Add chicken, rice, chicken broth, ranch, salt, pepper and mustard.
  6. Lock cover into place and seal steam nozzle.
  7. Cook on high pressure for 10 minutes.
  8. Let pressure release naturally for 10 minutes then release any remaining pressure.

14 Comments

Join the discussion
  1. Love 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

    1. 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.

  2. 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. 🙁

    1. 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!

  3. 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.

    1. Hi! We currently offer nutritional information for all of our recipes labeled “Diet” and “Paleo” an “Keto”.

    1. 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.

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