Duo Crisp + Air Fryer - Creamy Keto Chicken Ranch Soup
By :Instant Pot Culinary Team
instant pot, instant pot recipes, duo crisp recipes
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This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.
instant pot, instant pot recipes, duo crisp recipes
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Prep Time 20 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 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
Prep Time 20 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 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
instant pot, instant pot recipes, duo crisp recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
  3. 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.
  4. Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
  5. When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  6. Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
  7. Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
  8. Garnish soup with reserved bacon and green onions.
Recipe 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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