Pressure Cooker Chicken And Wild Rice Soup - cooking recipe

Ingredients

long grain and wild rice blend, Uncle Ben's (6 oz box)
2 1/4 cups chicken broth (reduced sodium, if desired)
1 tablespoon olive oil
2 celery ribs, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
4 cups chicken broth (reduced sodium, if desired)
3 boneless skinless chicken breasts
8 ounces baby portabella mushrooms, stems removed, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons butter
1/2 cup flour
1 1/2 cups 2% low-fat milk
1/2 cup white wine (optional)

Preparation

Cook Uncle Ben's rice according to package directions, substituting chicken broth for water.
Meanwhile, heat olive oil in pressure cooker over medium high heat.
Saute celery, carrot, onion, and garlic for 3-4 minutes until soft.
Add bay leaves, chicken broth, and chicken breasts to pressure cooker.
Secure lid, bring up to pressure and reduce heat so regulator is rocking at high pressure.
Cook for 7 minutes.
Let pressure reduce naturally for 4 minutes and then quick release remaining pressure.
Remove chicken from cooker to a cutting board to cool.
Remove bay leaves and discard.
Combine salt, pepper, and flour in a small bowl and set aside.
Melt butter in a small saucepan over medium low heat.
Sift flour mixture into butter, stirring constantly until all of flour is absorbed.
Heat and stir for 1 minute or until bubbly.
Whisk milk into flour/butter mixture a little at a time.
Cook, stirring frequenly, for 5 minutes.
Add white wine to milk mixture and stir. If not using wine, may need additional milk for desired consistency.
Chicken should now be cool enough to shred/dice and return to pressure cooker pot.
When rice is done cooking, stir and add to pressure cooker pot with chicken and vegetables.
Add milk mixture to pot and stir.
Add additional water for desired soup/chowder consistency. Simmer for 10 minutes until warmed through.
Ladle into bowls and serve with your favorite bread or garlic cheddar biscuits!