Pressure Cooker Chicken Rice Soup

Serves 6 in about 28 minutes. A pressure cooker recipe built around lg bay leaf and lemon juice.

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion
• 1 lg bay leaf
• 3 ribs celery, chopped
• 3 med carrots, chopped
• 1 lb chicken thighs, cubed
• 3 cloves garlic, pressed
• 5 cups chicken broth
• ½ teaspoon dried thyme leaves
• ½ teaspoon italian seasoning
• 1 teaspoon kosher salt (or ¾ teaspoon table salt)
• ½ teaspoon black pepper
• ½ cup white rice
• ¼ cup fresh parsley, chopped
• 1 tablespoon lemon juice (optional)

Method

1. Prep all of the ingredients; chop the veggies, cube the chicken into bite-sized pieces, measure out the spices, broth, etc.
2. Turn on the Sauté setting. When hot, add the oil, onion, bay leaf, and celery. Simmer for about 4 minutes, while stirring now and then, until the vegetables start to soften.
3. Tip in the chicken and cook a couple of minutes, while stirring often.
4. Tip in the garlic and stir. Tip in a splash of the broth and stir to moisten and keep the contents from scorching.
5. Tip in the remainder of the chicken broth and add the carrots to the pot.
6. Stir in the spices to the pot, then add the uncooked rice and stir well.
7. Close the lid and set the steam release knob to the Sealing position, if not self-sealing.
8. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.
9. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
10. When the pin in the lid drops back down, open the lid, turn off the pot, and discard the bay leaf.
11. Tip in the parsley and stir.
12. If using the lemon juice, add and stir. Taste the soup and adjust salt, if needed.

More instant pot ideas are in the instant pot collection.