Chicken and Tomato Rice Soup

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READY IN: 18mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat pressure cooker on the Brown setting.
  • Dice chicken into bite-size pieces.
  • Add the olive oil to the pressure cooker and brown the chicken pieces briefly, seasoning with salt and pepper.
  • Add the onion, carrots, celery, garlic and thyme; saute for 2 to 3 minutes.
  • Stir in the rice, and pour in the stock and tomatoes.
  • Season with salt and pepper to taste.
  • Lock lid in place, and cook on HIGH for 8 minutes.
  • Reduce the pressure with the quick-release method, and carefully remove the lid.
  • Add the parsley, adjust seasoning if needed and serve.
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