You could add less rice, more broth, less chicken, or different veggies. This is a very versatile recipe.
And it was ready in about half an hour, prep and all!
Of course, you could make this without a pressure cooker. It would just take a lot more time for the flavors to blend together. I bet it would work in the crockpot, too.
I served with Skillet Bread with some feta cheese stirred in. This is my favorite quick bread recipe. It's like a giant biscuit.
Chicken and Wild Rice Soup (Pressure Cooker)
1 c long & wild rice blend, cooked according to directions (I cooked it in chicken broth)
1 Tbsp olive oil
2 ribs of celery, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 tsp poultry seasoning
4 c chicken broth
3 boneless, skinless chicken breast, cut into small pieces
8 oz baby portabella mushrooms, sliced
Salt & Pepper to taste
Turn pressure cooker to saute mode (or heat over medium high, if you have a stove top pressure cooker). Heat oil and saute vegetables until they are soft - 3-4 minutes.
Add broth and remaining ingredients (except rice). Secure lid and set to high pressure for 7 minutes.
|All cooked, rice added! mmmmmmmm.|