CHICKEN BACON RANCH PASTA INSTANT POT RECIPES

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DUO CRISP - INSTANT POT RECIPES



Duo Crisp - Instant Pot Recipes image

This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.

Provided by Instant Brands Culinary Team

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

4 bacon slices (chopped)
1 onion (diced)
2 celery stalks (diced)
2 garlic cloves (minced)
1 oz ranch dip seasoning mix (1 package)
3 cups sodium-reduced chicken broth
1 lb boneless skinless chicken thighs (chopped)
2 cups chopped butternut squash
1 cup cauliflower rice
1 zucchini (chopped)
1 cup shredded cabbage
1 cup 35% heavy cream
2 cups shredded Cheddar Cheese
4 oz brick-style plain cream cheese (cut into cubes)
4 green onions (thinly sliced)

Steps:

  • 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.

ONE POT CHICKEN AND BROWN RICE DINNER – INSTANT POT RECI…



One Pot Chicken and Brown Rice Dinner – Instant Pot Reci… image

A healthy take on a traditional chicken and rice dinner, juicy chicken, colorful vegetables, brown rice and herbs combine for an easy one-pot weeknight meal.

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6-8 servings

Number Of Ingredients 10

1 tbsp olive oil
1 medium onion (finely diced)
2 carrots (chopped)
2 celery stalks (chopped)
2 1/2 cups chicken broth (warmed)
2 cups uncooked brown rice (rinsed)
1 tbsp fresh thyme leaves (plus additional for garnish, or 1 tsp dried)
8 oz sliced baby bella (or crimini mushrooms)
2 lbs boneless (skinless chicken thighs)
10 oz condensed cream of chicken soup (canned or homemade)

Steps:

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add rice, thyme, mushrooms and chicken to the pot and stir to combine.
  • Layer the cream of chicken soup on the top--do not stir.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board, chop and return to the pot. Adjust seasonings.
  • Serve hot garnished with additional thyme.

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