Instant Pot Gluten Free Dairy Free Chicken Ranch and Rice Soup

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Instant Pot Gluten Free Dairy Free Chicken Ranch and Rice Soup

Mindy
The Cook
4 Servings
12 Ingredients
15 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
15 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

  • 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. 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 a 64 ounce 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 5 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 5 minutes then release any remaining pressure.

15 Comments

Join the discussion
  1. hello, does “cook and dice” chicken and “cook” rice mean, that I need to used previously cooked chicken and previously cooked rice, not the raw ingredients?
    Thank you!

  2. I’m assuming “dairy free” on the ranch dressing means use 1 T of the powder mix? Or, does it mean use the mix combined with a dairy free milk and add a tablespoon of the liquid dressing?

    Sorry, a little confused 🙂

  3. I made this last night, one to sample and one to freeze. Even though I misread the measurement for the rice (used more) and I switched out the white for a combination of wild, brown and white, we declared it a keeper. Will be making another double batch for freezer…..nothing more comforting than hot soup on a cold winter night

  4. Is it safe to double the recipe if I want to make more than one serving? What is the top level you can fill too in the IP? I’m new to all this…lol.

    1. This recipe is good for 4 servings. You sure could double it. There’s a MAX fill line that you should not exceed. And when you’re cooking liquids, you really should only fill the pot two-thirds full. This is a safety precaution that has to do with the way pressure cookers work.

    1. Hi Heidi, that’s a great question! Since you’re cooking from frozen and container sizes vary, we’ve found sauteing for 5 minutes first before cooking helps with thawing and having the cook through. It’s sort of just like a jump start on the cooking process.

      I hope this helps. Happy Cooking! ~ OAMM

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