Chicken Wild Rice with Mushroom Soup (Pressure Cooker) Recipe

Name: Chicken Wild Rice with Mushroom Soup (Pressure Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cup Chicken Stock; 1/2 cup Wild Rice; 1/4 tsp Thyme leaves (ground); 6 oz Sliced Mushrooms; 2 large Celery Stalks (Diced); 4 Slender Carrots (Diced); 1 medium Onion (Sweet - Diced); 2 tbsp Unsalted Butter; 2 tbsp Flour; 1 large Chicken Breast ( Small Cubed); 1/4 cup Dry Sherry; 1 cup Heavy Whipping Cream; 1 dash Nutmeg; 1 dash Sea Salt; 1 dash ground pepper

Servings: persons

4 cup Chicken Stock
1/2 cup Wild Rice
1/4 tsp Thyme leaves (ground)
6 oz Sliced Mushrooms
2 large Celery Stalks (Diced)
4 Slender Carrots (Diced)
1 medium Onion (Sweet - Diced)
2 tbsp Unsalted Butter
2 tbsp Flour
1 large Chicken Breast ( Small Cubed)
1/4 cup Dry Sherry
1 cup Heavy Whipping Cream
1 dash Nutmeg
1 dash Sea Salt
1 dash ground pepper

1
Place chicken stock and wild rice in pressure cooker and bring to full pressure for 20 minutes.
2
Release pressure and add carrots, celery, onion and chicken to pressure cooker and bring to full pressure for 3 minutes.
3
Soften butter and mix with flour until paste forms.
4
Add sherry and butter/flour mix to mushrooms.
5
Add mushroom mix to pressure cooker and heat over medium until mushrooms cooked (3-5 mins).
6
Do not place lid on pressure cooker.
7
Add heavy whipping cream and mix.
8
Season with nutmeg, sea salt and pepper to taste.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cup Chicken Stock, 1/2 cup Wild Rice, 1/4 tsp Thyme leaves (ground), 6 oz Sliced Mushrooms, and more.

Yes, Chicken Wild Rice with Mushroom Soup (Pressure Cooker) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Wild Rice with Mushroom Soup (Pressure Cooker)

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