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Pressure Cooker Chicken and Wild Rice Soup

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Ingredients
  

  • 4 carrots peeled and diced (about 2 cups)
  • 3 celery stalks chopped (about 1 cup)
  • 1 yellow onion diced (about 1 cup)
  • 2 cups shredded chicken cooked
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 32 ounce carton low sodium chicken broth
  • 1 cup soup grade wild rice uncooked
  • ½ cup water
  • 1 cup half and half
  • ⅓ cup Sherry cooking wine

Instructions
 

  • Set the pressure cooker to the ‘saute’ setting for 15 minutes. Add in the olive oil, carrots, celery, and onion. Saute until onion is starting to soften.
  • Add in the salt, pepper, garlic powder and shredded chicken. Tip: Make shredded chicken in large batches in the pressure cooker, shred, and then freeze so it is easy to pull out for recipes like this!
  • Finally, add in the uncooked wild rice as well as the chicken broth, plus ½ cup additional water. Give everything a good stir and turn OFF the pressure cooker.
  • Place the lid on the pressure cooker; make sure it is locked and set to ‘sealing’. Then you will set to manual high pressure for 25 minutes.
  • Walk away, play with your babies, read a book, do something!
  • When pressure cooking has finished, open the valve to venting for a quick release of pressure.
  • Slowly stir in half and half, followed by the sherry. Let it simmer on the ‘keep warm’ setting for 10 minutes before serving.