Pressure Cooker Chicken and Wild Rice Soup

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Total Time
45mins
Prep 10 mins
Cook 35 mins

Delicious moist chicken and vegetables combine with wild rice to make a fabulous soup. The pressure cooker infuses the flavors in a marvelous way. Serve with garlic/cheddar biscuits and dinner is done!

Ingredients Nutrition

Directions

  1. Cook Uncle Ben's rice according to package directions, substituting chicken broth for water.
  2. Meanwhile, heat olive oil in pressure cooker over medium high heat.
  3. Saute celery, carrot, onion, and garlic for 3-4 minutes until soft.
  4. Add bay leaves, chicken broth, and chicken breasts to pressure cooker.
  5. Secure lid, bring up to pressure and reduce heat so regulator is rocking at high pressure.
  6. Cook for 7 minutes.
  7. Let pressure reduce naturally for 4 minutes and then quick release remaining pressure.
  8. Remove chicken from cooker to a cutting board to cool.
  9. Remove bay leaves and discard.
  10. Combine salt, pepper, and flour in a small bowl and set aside.
  11. Melt butter in a small saucepan over medium low heat.
  12. Sift flour mixture into butter, stirring constantly until all of flour is absorbed.
  13. Heat and stir for 1 minute or until bubbly.
  14. Whisk milk into flour/butter mixture a little at a time.
  15. Cook, stirring frequenly, for 5 minutes.
  16. Add white wine to milk mixture and stir. If not using wine, may need additional milk for desired consistency.
  17. Chicken should now be cool enough to shred/dice and return to pressure cooker pot.
  18. When rice is done cooking, stir and add to pressure cooker pot with chicken and vegetables.
  19. Add milk mixture to pot and stir.
  20. Add additional water for desired soup/chowder consistency. Simmer for 10 minutes until warmed through.
  21. Ladle into bowls and serve with your favorite bread or garlic cheddar biscuits!