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1
Cook Uncle Ben's rice according to package directions, substituting chicken broth for water.
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2
Meanwhile, heat olive oil in pressure cooker over medium high heat.
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3
Saute celery, carrot, onion, and garlic for 3-4 minutes until soft.
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4
Add bay leaves, chicken broth, and chicken breasts to pressure cooker.
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5
Secure lid, bring up to pressure and reduce heat so regulator is rocking at high pressure.
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6
Cook for 7 minutes.
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7
Let pressure reduce naturally for 4 minutes and then quick release remaining pressure.
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8
Remove chicken from cooker to a cutting board to cool.
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9
Remove bay leaves and discard.
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10
Combine salt, pepper, and flour in a small bowl and set aside.
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11
Melt butter in a small saucepan over medium low heat.
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12
Sift flour mixture into butter, stirring constantly until all of flour is absorbed.
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13
Heat and stir for 1 minute or until bubbly.
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14
Whisk milk into flour/butter mixture a little at a time.
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15
Cook, stirring frequenly, for 5 minutes.
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16
Add white wine to milk mixture and stir. If not using wine, may need additional milk for desired consistency.
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17
Chicken should now be cool enough to shred/dice and return to pressure cooker pot.
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18
When rice is done cooking, stir and add to pressure cooker pot with chicken and vegetables.
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19
Add milk mixture to pot and stir.
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20
Add additional water for desired soup/chowder consistency. Simmer for 10 minutes until warmed through.
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21
Ladle into bowls and serve with your favorite bread or garlic cheddar biscuits!
