Instant Pot Gluten Free Dairy Free Chicken Ranch and Rice Soup - Lunch
4
Servings
12
Ingredients
0
Comments
Chicken and rice soup gets a makeover with the addition of ranch dressing mix. Plus you can make your own dairy free ranch with traditional spices that you most likely already have in your cabinet!
4
Servings
12
Ingredients
0
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, Dairy Free
- ¼ teaspoons Sea Salt
- ⅛ teaspoons Black Pepper
- 1 tablespoon Dijon Mustard
Containers
Supplies
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?
- **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.**
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Prog. Pressure Cooker
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 mix, salt, pepper and mustard.
- 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
- 177
- Total Fat
- 6g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 43mg
- Sodium
- 1230mg
- Total Carbohydrates
- 15g
- Fiber
- 1g
- Sugar
- 3g
- Protein
- 15g
- WW Freestyle
- 3