Ingredients: |
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
¼ teaspoons Sea Salt
⅛ teaspoons Black Pepper
1 tablespoon Dijon Mustard
|
Directions: |
Directions: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.**
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, salt, pepper and mustard.
Lock cover into place and seal steam nozzle.
Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
Let pressure release naturally for 5 minutes then release any remaining pressure.
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?
Set Instant Pot to saute and heat olive oil
Once hot, add onions, carrots and celery and cook for 2 minutes or until softened.
Add garlic and cook for another minute.
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
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
**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.**
Place frozen contents into inner pot. Saute for 5 minutes.
Lock cover into place and seal steam nozzle.
Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
Let pressure release naturally for 5 minutes then release any remaining pressure. |
This recipe for Chicken Ranch & Rice Soup is from