Chicken and Ranch Rice Soup IP

                                         

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:

Make It Now COOKING DIRECTIONS

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **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.**
2. Set Instant Pot to saute and heat olive oil.
3. Add onions, carrots and celery and cook for 2 minutes, or until softened.
4. Add garlic and cook for 1 minute.
5. Add chicken, rice, chicken broth, ranch, salt, pepper and mustard.
6. Lock cover into place and seal steam nozzle.
7. Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
8. Let pressure release naturally for 5 minutes then release any remaining pressure.