Lemon Chicken Rice Soup in Pressure Cooker

• Gluten free

• Meat

  • 1 lbs Chicken

• Produce

  • 2 Carrots
  • 1/2 cup Celery
  • 2 Garlic cloves
  • 1/2 cup Green peas
  • 1 Leek
  • 3 Thyme, sprigs fresh

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1/4 cup Rice

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Canola oil

• Liquids

  • 5 cup Water

Found on chefdehome.com

Description

Ingredients

• 1 lbs Chicken  (bone-in breasts)
• 1/4 Cup Rice  (rinsed under running water)
• 1/2 Cup Celery  
• 2 Carrots  (spiralized, or chopped bite size)
• 1/2 Cup Green Peas  
• 2 Garlic  (cloves, chopped)
• 1 Leek  (Or 1/2 cup yellow onion, small diced)
• 3-4 Thyme  (fresh sprigs, or use 1/2 tsp dried)
• 2 tbsp Lemon  (juice, adjust per taste)
• 1/2 tsp Salt  (add while cooking, then adjust more per taste)
• 5 Cup Water  
• 2 tsp Canola Oil  (or oil of your choice)

Directions

• 1. Heat oil in pressure cooker pan. Add garlic and let it perfume oil for 30 seconds. Dont let it burn. Then add, chopped leek (or yellow onion), celery, and thyme (if using). Saute for 3 minutes or until onions are soft. 2. Add chicken, rinsed rice, (thaw chicken before adding if using frozen chicken), 1/2 tsp salt, and water. Tight close the lid of pressure cooker and turn heat on high. After first whistle, reduce heat to medium and let cook in pressure for 6-8 minutes (about 4-5 whistles on low-medium heat). Once done, switch off the heat and leave cooker for 5-10 minutes to release pressure. I often hold the whistle of pressure cooked with a long-handle spatula to release steam (keeping my face and arm away to avoid chicken steam :)) But this process will vary depending upon type of pressure cooker you using. For any model, leaving cooker for few minutes after cooking auto release the pressure slowly. 3. Once pressure has released, open the lid. Remove and discard thyme sprigs and greens of leek (if you prefer). Remove cooked chicken with tongs and transfer to cutting board. Return cooker on heat (without lid), add carrot noodles, green peas to the cooking soup. On high heat cook for 2 minutes, or until carrots are crisp tender. Meantime, chop or shred chicken pieces and set aside. 4. Add chopped cooked chicken (discard bones if any), fresh chopped parsley, lemon juice, black pepper, then taste and adjust for salt, lemon, and black pepper. Ladle into cups and serve hot. enjoy!