28
Recipes
Chicken and Rice Soup Serves: 12-16
Ingredients:
2 tablespoons olive oil
6 boneless skinless chicken breasts,
diced small
2 onions, nely chopped
6 carrots, peeled, sliced
4 ribs celery, sliced
6 cloves garlic, minced
2 teaspoons dried thyme
2 cups long-grain rice
8 cups chicken stock
2 (28-ounce) cans diced tomatoes
3 teaspoons salt
Freshly ground black pepper to taste
½ cup chopped fresh parsley
Directions:
1. Press “sear”, set to 14 minutes, and then press “start/stop”.
2. Add olive oil and chicken to and brown chicken for about 8-10 minutes.
3. Add onions, carrots, celery, garlic, and thyme, and sauté for 4 minutes.
4. Add rice, chicken stock, and tomatoes and season with salt and pepper.
5. Close lid and lock.
6. Press “soup” and adjust for 12 minutes, and then press “start/stop”.
7. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
8. Season with salt and pepper, then garnish with celery before serving.
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