Pressure Cooker Chicken and Wild Rice Soup

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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