28
Chicken and Rice Soup Serves: 12-16
Ingredients:
2 tablespoon olive oil
6 boneless skinless chicken breasts,
small diced
2 onion, nely chopped
6 carrots, peeled and sliced
4 ribs celery, sliced
6 cloves garlic, minced
2 teaspoon dried thyme
2 cup long-grain rice
8 cups chicken stock
2 (28-ounce) can diced tomatoes
3 teaspoons salt
Freshly ground black pepper to taste
½ cup chopped fresh parsley
Directions:
1. Press “sear” button, ensure it is set to 14 minutes, then press
“start/stop” button.
2. Add olive oil and chicken to Pressure Cooker and brown chicken
(min. 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 in place.
6. Press “soup” button, set to 12 minutes, then press “start/stop” button.
7. Once nished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally.
8. Season with salt and pepper, garnish with celery and serve.
Chicken and Rice Soup
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