This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.
INGREDIENTS
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INSTRUCTIONS
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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.
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Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
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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.
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Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
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When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
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Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
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Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
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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
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis