Pressure Cooker Chicken and Wild Rice Soup Recipe

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Pressure Cooker Chicken and Wild Rice Soup

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Ingredients:

Serving

long grain and wild rice blend , uncle ben's (6 oz box)
2 1/4 cups chicken broth (reduced sodium , if desired)
1 tbsp olive oil
2 celery ribs, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
4 cups chicken broth (reduced sodium , if desired)
3 boneless skinless chicken breasts
8 oz baby portabella mushrooms, stems removed, sliced
1/2 tsp salt
1/2 tsp pepper
6 tbsp butter
1/2 cup flour
1 1/2 cups 2% low-fat milk
1/2 cup white wine (optional)

Directions:

Cook Uncle Ben's rice according to package directions, substituting chicken broth for water.
Meanwhile, heat olive oil in pressure cooker over medium high heat.
Saute celery, carrot, onion, and garlic for 3-4 minutes until soft.
Add bay leaves, chicken broth, and chicken breasts to pressure cooker.
Secure lid, bring up to pressure and reduce heat so regulator is rocking at high pressure.
Cook for 7 minutes.
Let pressure reduce naturally for 4 minutes and then quick release remaining pressure.
Remove chicken from cooker to a cutting board to cool.
Remove bay leaves and discard.
Combine salt, pepper, and flour in a small bowl and set aside.
Melt butter in a small saucepan over medium low heat.
Sift flour mixture into butter, stirring constantly until all of flour is absorbed.
Heat and stir for 1 minute or until bubbly.
Whisk milk into flour/butter mixture a little at a time.
Cook, stirring frequenly, for 5 minutes.
Add white wine to milk mixture and stir. If not using wine, may need additional milk for desired consistency.
Chicken should now be cool enough to shred/dice and return to pressure cooker pot.
When rice is done cooking, stir and add to pressure cooker pot with chicken and vegetables.
Add milk mixture to pot and stir.
Add additional water for desired soup/chowder consistency. Simmer for 10 minutes until warmed through.
Ladle into bowls and serve with your favorite bread or garlic cheddar biscuits!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	385.09 Kcal (1612 kJ)
Calories from fat	144.58 Kcal
		% Daily Value*
Total Fat	16.06g	25%
Cholesterol	77.4mg	26%
Sodium	1117.68mg	47%
Potassium	750.72mg	16%
Total Carbs	32.4g	11%
Sugars	4.76g	19%
Dietary Fiber	3.05g	12%
Protein	24.94g	50%
Vitamin C	2.2mg	4%
Vitamin A	0.2mg	6%
Iron	0.8mg	5%
Calcium	127.5mg	13%

Amount Per 100 g
Calories	85.21 Kcal (357 kJ)
Calories from fat	31.99 Kcal
		% Daily Value*
Total Fat	3.55g	25%
Cholesterol	17.13mg	26%
Sodium	247.32mg	47%
Potassium	166.12mg	16%
Total Carbs	7.17g	11%
Sugars	1.05g	19%
Dietary Fiber	0.68g	12%
Protein	5.52g	50%
Vitamin C	0.5mg	4%
Iron	0.2mg	5%
Calcium	28.2mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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