Chicken and Rice Soup

• Gluten free

• Meat

  • 1 tbsp Chicken base
  • 2 cups Chicken or turkey

• Produce

  • 2 cups Carrot
  • 1/2 cup Celery
  • 1 head Garlic

• Canned Goods

  • 6 cups Chicken broth

• Pasta & Grains

  • 1 cup Rice, long grain

• Beer, Wine & Liquor

  • 2 tbsp Vermouth or white wine

Found on epressurecooker.com

Description

Ingredients

• 1 cup long grain rice
• 2 – 3 cups diced leftover chicken or turkey (1/4 dice)
• 2 cups diced carrot (1/4 dice)
• ½ - 1 cup diced celery (1/4 dice) (optional)
• 6 cups chicken broth
• 2 tablespoons vermouth or white wine
• 1 head of garlic
• 1 tablespoon Chicken Base

Directions

• Wash and peel the carrots. Cut into ¼ pieces and measure 2 cups of diced carrot.
• Optional: If you want to add celery, clean the stalks and cut into approximately ¼ pieces. Measure ½ to 1 cup of diced celery.
• Break apart the garlic head, discarding the garlic peel. Peel the cloves, Cut off a slight bit of the root end of each garlic clove, remove any brown spots and green shoots, and then roughly chop the garlic. If youd like to see my method for breaking apart the garlic head and removing the garlic skins, see Step 3 above.
• Bone and skin your chicken or turkey. If you are using leftover (cooked) chicken, cut into ¼ size pieces. If you are using uncooked chicken or turkey, cut the raw meat into ½ size pieces. Measure 2 – 3 cups of the poultry.
• If using white rice, wash the rice in cold water until the water no longer clouds up. (You can save the rinse water and give it to your garden.) If you are using brown rice, there is no need to rinse the rice.
• Add your chicken base, chopped garlic and either white wine or vermouth to the pressure cooker pot.
• If you are using white rice, add the rest of your ingredients (chicken, rice, carrots, celery and broth) and pressure cook at HIGH PRESSURE (10 PSI) for 2 minutes using QUICK PRESSURE RELEASE. If youre using raw poultry, add an additional minute to the cooking time under pressure. If you are using brown rice, add only the brown rice and the broth to the pot, pressure cook on High Pressure for 8 minutes, using manual release, then add the meat and the vegetables and pressure cook an additional 2 minutes on High (quick pressure release).
• When the timer goes off, turn off the Keep Warm feature and manually release the pressure. When pressure has been released, unlock the lid, holding it at an angle over the pot to let any hot broth fall back into the pot. Stir the soup once or twice, and youre ready to serve!