Instant Pot Gluten Free Dairy Free Chicken Ranch and Rice Soup - Dump and Go Dinner
Instant Pot Gluten Free Dairy Free Chicken Ranch and Rice Soup - Dump and Go Dinner
4
Servings
11
Ingredients
16
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
11
Ingredients
16
Comments
Ingredients
- 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
Easy Assembly/Dump and Go
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?
- Divide all ingredients among indicated number of round freezer containers. Label and freeze.
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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.
- 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.**
- Add all ingredients to the Instant Pot.
- 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
- 146
- Total Fat
- 2g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 43mg
- Sodium
- 1230mg
- Total Carbohydrates
- 15g
- Fiber
- 1g
- Sugar
- 3g
- Protein
- 15g
- WW Freestyle
- 2
16 Comments
Join the discussionhello, 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!
Hi Miri. Yes, for this recipe the chicken and rice will have been pre-cooked before assembling the ingredients together.
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 🙂
You assumed correctly the first time, 1 T of dairy free power mix. Enjoy!
Can you clarify the rice measurement for me. Is it one cup of cooked rice or 1 cup of rice that is then cooked?
It’s for 1 cup of cooked rice, as in cooked before being added to the pot.
Delicious! Family loves it. Made several times exactly to recipe.
So happy to hear that! Thank you for sharing!
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
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.
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.
What type of container do ou use to freeze sop in.
You can use a gallon size freezer bag if you are not worried about being able to cook from frozen. Otherwise I would suggest the 72oz. containers from Dollar Tree: http://shrsl.com/?dp1f
What is the point of the sautee setting for 5 minutes before 10min manual? Thanks!
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
This was really good! I made a double batch and for the second one I added a can of cream of mushroom soup to make it a little creamy. My kids love cream of chicken and rice and this was a really tasty alternative!