Duo Crisp + Air Fryer - Creamy Keto Chicken Ranch Soup


  • 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
  • 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.
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