Recipe: Chicken and Wild Rice Soup (Pressure Cooker)

I wasn't feeling well earlier this week and I needed a super quick dinner that would also help me feel better.  Enter the wonderful pressure cooker!

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.

Allow pressure to release naturally for 4 minutes, and then quick release the remaining pressure.

All cooked, rice added!  mmmmmmmm.

Stir in the rice and serve.