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Instant Pot Pesto Chicken Soup - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 1 1/3 cups slice Carrot
  • 3 cups slice Celery
  • 1 1/4 cups dice Onion
  • 1 teaspoon Oregano, Dried
  • 1/2 teaspoons Garlic Powder
  • 3 individual Chicken, Thighs, Boneless/Skinless

Serving Day Ingredients

  • 3 cups Chicken Broth/Stock
  • 3/4 cups Brown Rice, Long-Grain
  • 1 1/2 cups Milk
  • 1/2 cups Pesto

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 269 Calories
  • 12g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 37mg Cholesterol
  • 696mg Sodium
  • 28g Total Carb
  • 2g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 14g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

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

Visit 365 Days Of Slow Cooking 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 the vegetables, seasonings and chicken thighs among the indicated number of freezer containers. 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 6 servings frozen in indicated container.**
  3. Empty the frozen contents into the Instant Pot.
  4. Add the broth and rice.
  5. Lock the lid in place and seal the steam nozzle.
  6. Cook on high pressure for 22 minutes.
  7. Natural release the pressure for 10 minutes.
  8. Warm the milk the the microwave (to prevent curdling).
  9. Stir the milk and pesto into the soup.

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