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Instant Pot Cream Of Chicken Soup - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 1 1/2 cups dice Onion
  • 6 cups slice Celery
  • 2 2/3 cups slice Carrot
  • 4 teaspoons mince Garlic, Cloves
  • 5 cups dice Chicken, Boneless Breasts
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 2 tablespoons Almond Flour
  • 4 ounces Cream Cheese Vegetable Spread
  • 1 cup Water
  • 2 cups Heavy Whipping Cream
  • 8 fluid ounces Chicken Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 402 Calories
  • 28g Total Fat
  • 16g Sat Fat
  • 1g Trans Fat
  • 157mg Cholesterol
  • 403mg Sodium
  • 9g Total Carb
  • 2g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 29g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

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

Visit By Pink for same day cooking instructions.

Freeze For Later Cooking 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?

  1. Divide all of the ingredients among the indicated number of round freezer containers. Stir to combine.
  2. Label and freeze.

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.

  1. Thaw: 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 the frozen soup inside the Instant Pot.
  4. Cook on high pressure for 10 minutes.
  5. Allow pressure to release naturally.

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