Pressure Cooker Chicken And Wild Rice Soup Recipes

Steps:

• In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure., With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.

Steps:

• 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!

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
• Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
• Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
• Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
• Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
• Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
• Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)