Creamy Chicken Ranch Soup

By: Instant Pot Culinary Team

Creamy Chicken Ranch Soup
This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Keto
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 35% heavy cream, 4 servings, bacon slices, boneless skinless chicken thighs, brick-style plain cream cheese, cauliflower rice, celery stalks, chopped butternut squash, cook 25 min, dinner, easy, garlic cloves, green onions, Instant Pot Culinary Team, keto, lunch, main course, modern, onion, prep 20 min, pressure cook, ranch dip seasoning mix, sauté, shredded cabbage, shredded cheddar cheese, sodium-reduced chicken broth, zucchini

prep icon Prep Time
20 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 4 bacon slices
  • 1 onion
  • 2 celery stalks
  • 2 garlic cloves
  • 1 oz ranch dip seasoning mix
  • 3 cups sodium-reduced chicken broth
  • 1 lb boneless skinless chicken thighs
  • 2 cups chopped butternut squash
  • 1 cup cauliflower rice
  • 1 zucchini
  • 1 cup shredded cabbage
  • 1 cup 35% heavy cream
  • 2 cups shredded Cheddar Cheese
  • 4 oz brick-style plain cream cheese
  • 4 green onions
Instructions
  • Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
  • Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
  • Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
  • Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
  • When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  • Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
  • Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
  • Garnish soup with reserved bacon and green onions.
Notes
  • Recipe Notes: Add shredded kale or spinach along with the cream if desired.
  • Nutrition Facts
    Per 1/4 of recipe
    Calories 870
    Fat 65g
    Saturated Fat 36g
    Cholesterol 300mg
    Sodium 1650mg
    Carbohydrate 26g
    Fiber 4g
    Sugars 6g
    Protein 48g
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