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Pressure Cooker Chicken and Wild Rice Soup

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Ingredients Method

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

Method
 

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. Walk away, play with your babies, read a book, do something!
  6. When pressure cooking has finished, open the valve to venting for a quick release of pressure.
  7. Slowly stir in half and half, followed by the sherry. Let it simmer on the ‘keep warm’ setting for 10 minutes before serving.