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Chicken & Wild Rice Soup (Pressure Cooker) Recipe

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This recipe for Chicken & Wild Rice Soup (Pressure Cooker) is from The Mabbott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Lbs bone in chicken
3/4 cup dried wild rice, rinsed and drained
5 cups reduced-sodium chicken broth
2 medium carrots, thinly sliced
1 cup sliced fresh button mushrooms
1 stalk celery, thinly sliced
1/2 cup chopped onion
1/4 cup dry long grain white rice
3 cloves garlic, minced
1 tsp dried thyme
3/4 cup whipping cream or 1/2 & 1/2
4 ounces cream cheese, softened and cut into cubes
1/3 cup chopped fresh flat-leaf parsley
Directions:
Directions:
Prep:
Place chicken and wild rice in Pressure cooker. Pour broth over all. Secure the lid on the pot. Close pressure-release valve.

Cook:
Select Manual and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize.

Transfer chicken to a cutting board; set aside. Add carrots, mushrooms, celery, onion, white rice, garlic, and thyme to mixture in pot.

Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a natural release to depressurize.

Meanwhile, remove chicken from bones; discard bones. Cut chicken into bite-sized pieces. Add chicken, whipping cream, and cream cheese to pot. Select saute. Cook and stir for 1 to 2 minutes or until heated through and cream cheese is completely melted and smooth.

Serve:
Ladle into bowls and sprinkle with parsley.

 

 

 

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