You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Maybe I should call this a stoup? You know? love when Rachael Ray says “thinner that a stew, but thicker than a soup?” Well, whatever it is, it’s delicious!
I made this creamy chicken and rice soup with homemade chicken stock and a wild rice blend that I picked up at the bulk shop around the corner from my house. The stock sets up as a gelatin after it cools in the fridge, but turns back into an unctuous liquid when it’s reheated. It has such a rich and delicious flavors. I keep bouillon cubes and jars handy in an emergency, but it’s just so much better when I’ve just made a batch of homemade stock.
Anyway, try this soup!
6 oz bacon, chopped
1 medium onion, chopped
2 big carrots, chopped
3 celery stalks, chopped
6 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
½ TB red pepper flakes
½ tsp black pepper
1 tsp salt
2 bay leaves
8 oz mushrooms, sliced or quartered
1 cup wild rice blend
4 cups chicken stock
4 boneless skinless chicken thighs
1 cup heavy cream
3 TB flour
1. On saute mode, cook the bacon until most of the fat has rendered out (not totally crispy).
2. Add the onions, carrots, and celery. Cook until the veggies are just softened, about 7 minutes. Scrape up the browned bits on the bottom as you stir occasionally.
3. Add the garlic and all the spices/seasonings and stir until fragrant, a minute or two.
4. Add the mushrooms and cook for another couple minutes. The mushrooms will absorb the flavors while they give up some liquid helping clean off the bottom of the pot.
5. Add the rice and chicken stock and stir to evenly distribute the ingredients.
6. Lay the chicken thighs on top of the soup and just barely press into the liquid. They do not need to be submerged.
7. Lock the lid cook on manual/high for 15 minutes. Let it naturally pressure release for another 15 minutes before releasing the remaining pressure and opening the lid.
8. Remove the chicken to a tray and shred with two forks.
9. Mix the cream and flour together and pour it into the soup. Gently stir it into the soup and set the pot back to a low sauté.
10. Return the shredded chicken to the pot and continue to simmer for about 10 minutes to thicken the soup and cook out the flour taste.
11. Serve & enjoy!