Chicken And Tomato Rice Soup - cooking recipe

Ingredients

1 tablespoon olive oil
24 ounces boneless skinless chicken breasts
1 yellow onion, finely chopped
3 carrots, peeled and sliced 1/4 inch thick
3 garlic cloves, minced
1 teaspoon dried thyme
1 cup long grain rice
4 cups chicken stock
1 (28 ounce) can diced tomatoes
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped
2 celery ribs, sliced 1/4 inch thick

Preparation

Pre-heat pressure cooker on the Brown setting.
Dice chicken into bite-size pieces.
Add the olive oil to the pressure cooker and brown the chicken pieces briefly, seasoning with salt and pepper.
Add the onion, carrots, celery, garlic and thyme; saute for 2 to 3 minutes.
Stir in the rice, and pour in the stock and tomatoes.
Season with salt and pepper to taste.
Lock lid in place, and cook on HIGH for 8 minutes.
Reduce the pressure with the quick-release method, and carefully remove the lid.
Add the parsley, adjust seasoning if needed and serve.