Pressure Cooker Creamy Chicken And Wild Rice Soup

In several of my posts, I have raved about my Instant Pot.    Today's recipe is another great recipe made in my Instant Pot.  Creamy Chicken and Wild Rice soup is a hearty and delicious soup loaded with flavor.   The rice is cooked to perfection  with the chicken and veggies  cooked in a delicious creamy base with some cream cheese added for a nice velvety texture. Goodness in every bite. 

The family loved this soup.   Everyone went back for seconds. This recipe is a keeper.

Pressure Cooker Creamy Chicken And Wild Rice Soup
From Pressure Cooking Today
 Ingredients:
2 tablespoons butter
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
2 14 oz. cans chicken broth
2 large boneless skinless chicken breasts, uncooked and diced
6 oz. package Uncle Bens Long Grain & wild Rice
1 teaspoon salt
1/2 teaspoon black pepper
dash red pepper flakes
1 tablespoon dried parsley
2 tablespoons cornstarch
2 tablespoons water
4 oz. cream cheese, cut into cubes
1 cup milk
1 cup half and half

Directions:

1. Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion, carrot, and celery and cook, stirring occasionally until vegetables are tender, about 5 minutes.
Add chicken broth, chicken, wild rice (discard seasoning packet) salt, pepper, and parsley to the pressure cooking pot.
2. Lock lid in place, select High Pressure and 5 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.
3. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer (Saute on low on the Instant Pot) and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and stir until cheese is melted. Add milk and half and half and heat through but do not bring to a boil.  Serve.

Serves 6-8

Pressure Cooker Chicken Marsala

You have heard me rave about my Instant Pot and how much I love it.  Well, today's recipe is another get tasting dinner you can make in your Instant Pot or other pressure cooker with little time and fuss. 

Start by browning your chicken breasts  in your pressure cooker. When the chicken has browned, remove and add in the onion and thyme.  Next add your mushrooms and brown them.  The next ingredients that go into the pot are garlic, salt, pepper, flour, Marsala, and the chicken stock.  Cook these ingredients for about 2 minutes.  Return the chicken to the pressure cooked, close and lock the lid and set pressure to low.

While the chicken is cooking, cook up some pasta.  When the pasta is done transfer it to a serving platter to place the chicken on top.

When the chicken is done open the pressure release valve and allow the stem to escape.  Unlock the pressure cooker and  carefully remove the lid.  Place chicken on top of the pasta and spoon the sauce over the chicken and pasta.  Serve.

Delicious and so easy to make.   Enjoy.

Pressure Cooker Chicken Marsala 
From Relish 

Ingredients:

4 8-ounce boneless, skinless chicken breasts

1 1/4 teaspoons salt

3/4 teaspoon freshly ground black pepper

4 tablespoons unsalted butter (1/2 stick)

1 cup sliced yellow onion (1 medium onion)

1 sprig fresh thyme, plus 2 teaspoons fresh thyme leaves

12 ounces mushrooms such as shiitake or button, wiped clean, stemmed and sliced

2 teaspoons minced garlic (2 to 3 cloves)

3 tablespoons all-purpose flour

3/4 cup Marsala

1 1/2 cups homemade chicken stock or packaged low-sodium chicken broth

Cooked penne pasta or other pasta for serving

Instructions:

1. Season the chicken all over with 1 teaspoon of the salt and ½ teaspoon of the pepper.
2. Set a 6-quart pressure cooker to the “browning” program and add 1 tablespoon of the butter. When the butter has melted, brown the chicken, in batches, on one side for 5 minutes. Remove the chicken and set aside.
3.  Add the remaining 3 tablespoons butter to the pressure cooker. When it has melted, add the onion and thyme sprig, and cook until the onion is soft, about 3 minutes. Then add the mushrooms and cook for 5 minutes, until browned. Stir in the garlic, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper. Stir in the flour and continue to cook, stirring as needed, for 2 minutes. Add the Marsala, simmer for 3 minutes, and then add the chicken stock. Return the chicken breasts to the pressure cooker, browned side up. Close and lock the lid, and set to “low pressure” for 2 minutes.
4. Bring a large pot of salted water to a boil, add the pasta, and cook according to the package directions.
5. Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. Transfer the chicken to a serving platter. Discard the thyme sprig. Set the pressure cooker to the “simmer” program and reduce the sauce until the desired consistency is reached, about 3 minutes. Stir in the thyme leaves. Serve the Chicken Marsala over the pasta.
   
   Serves 4
   
   

 

Pressure Cooker Chili-Lime Chicken

I love the flavor lime adds to chicken.  It adds an extra limey zesty flavor.  Add some chili powder and you have a delicious chicken breast.  Usually, I serve the chicken breasts whole.  This recipe shreds the meat and it is perfect for salads, tacos, burritos, burrito bowls, quesadillas, sliders.

This recipe is made in a Pressure Cooker.  Usually, I shy away from cooking in a Pressure Cooker.  I cannot say why this is.  Every time I cook a meal in the Pressure Cooker, I love it.  It turns out delicious.  This recipe is no exception.  It  is one of my favorites. 

Begin by placing the chicken breasts in a pressure cooker.  Squeeze some lime juice over the breasts.  Rub the spices into the chicken breasts.

Ready to cook

Secure the lid on the pressure cooker and cook on high pressure for 6 minutes.  Let the chicken rest for 5 minutes before releasing the steam.

Ready to be shredded

 

Remove the chicken and shred with two forks.  Place the chicken back in the pot and toss with the juices.  The chicken is ready to serve.   This chicken makes some of the best tasting tacos, burritos, sliders, and queadillas you have ever tasted.  Enjoy:)  Great for Cinco de Mayo parties.


Pressure Cooker Chili-Lime Chicken
From Our Best Bites Adapted Slightly by From My Southwest Kitchen

Ingredients:

2 pounds boneless, skinless chicken breasts

2 medium (or large) sized limes

1 1/2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon kosher salt (use a little less is substituting table salt)

1/4 teaspoon black pepper

1 teaspoon granulated garlic

1/2 teaspoon liquid smoke

Instructions:

1. If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes and liquid smoke. Sprinkle all seasonings over chicken. Use clean hands to rub spice mixture all over all sides of chicken.
2. Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
3. Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.