Pressure Cooker Chicken And Wild Rice Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• long grain and wild rice blend, uncle ben's (6 oz box)
• 2 1/4 cups chicken broth (reduced sodium, if desired)
• 1 tablespoon olive oil
• 2 celery ribs, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 4 cups chicken broth (reduced sodium, if desired)
• 3 boneless skinless chicken breasts
• 8 ounces baby portabella mushrooms, stems removed, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 tablespoons butter
• 1/2 cup flour
• 1 1/2 cups 2% low-fat milk
• 1/2 cup wine (optional)

Recipe

• 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 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!