Step 1

INSTANT POT DIRECTIONS:

Step 2

Turn your instant pot to sauté. Cut your bacon into bite sized pieces and add it to the hot instant pot. Stir with a wooden spoon every few minutes until bacon is crispy.

Step 3

Remove bacon, leave the grease. (You don't have to leave all of it, but at least some so the veggies won't stick.)

Step 4

Add the onion, and stir occasionally until the onion is softened.

Step 5

Turn off the sauté function, and hit "manual" or "pressure cook" (depending on the model) and hit 10 minutes for fresh chicken and 20 minutes for frozen chicken.

Step 6

Add the carrots, celery, garlic, ranch packets*, water, chicken broth base, nutritional yeast and chicken. Close the lid and make sure the valve is closed.

Step 7

Allow the instant pot to come to pressure, and then when it beeps, allow it to continue cooking until it says "L:10" which means it's been slowly and naturally releasing pressure. I find this helps the meat be the most tender, than a quick release (which you can do if you're in a pinch.)

Step 8

Open the lid, and add the broken spaghetti noodles. Change the cook time to 4 minutes. Close the lid. Allow it to cook. Once done cooking, do a quick release of the pressure.

Step 9

Stir in the cream cheese. (Sometimes dairy free cheese doesn't blend that well, so if you're willing to do an extra step, I take 1-2 cups of the broth in my blender, add the cream cheese and blend until smooth, then pour it all back into the soup).

Step 10

Remove the chicken and shred. Return it to the soup.

Step 11

Taste and adjust salt and pepper. You may thin more to your liking with additional broth or safe milk. (We prefer rice milk.)

Step 12

Serve with the bacon and green onions as garnish.

Step 13

Goes great with my gluten and dairy free bread as a side dish!

Step 14

Keep leftovers in an air tight container in the fridge for up to three days.

Step 15

In a large dutch oven or stock pot, turn your heat to medium. Cut your bacon into bite sized pieces and add it to the pot. Stir with a wooden spoon every few minutes until bacon is crispy.

Step 16

Remove bacon, leave the grease. (You don't have to leave all of it, but at least some so the veggies won't stick.)

Step 17

Add the onion, and stir occasionally until the onion is softened.

Step 18

Add the carrots, celery, garlic, ranch packets*, water, chicken broth base, nutritional yeast, and fresh chicken. (I wouldn't recommend frozen chicken, unless using the instant pot directions.)

Step 19

Allow to come to a simmer, and then add a lid. Cook for 20-30 minutes, until the chicken is cooked through, and vegetables are tender.

Step 20

While that is simmering, in a separate pot, bring salted water to a boil and boil the broken spaghetti noodles following the box directions to al dente. Drain and set aside.

Step 21

Stir in the cream cheese. (Sometimes dairy free cheese doesn't blend that well, so if you're willing to do an extra step, I take 1-2 cups of the broth in my blender, add the cream cheese and blend until smooth, then pour it all back into the soup).

Step 22

Remove the chicken and shred. Return it to the soup.

Step 23

Add the drained, cooked noodles.

Step 24

Taste and adjust salt and pepper. You may thin more to your liking with additional broth or safe milk. (We prefer rice milk.)

Step 25

Serve with the bacon and green onions as garnish.

Step 26

Goes great with my gluten and dairy free bread as a side dish!

Step 27

Keep leftovers in an air tight container in the fridge for up to three days.