PRESSURE COOKER CHICKEN AND WILD RICE SOUP

Steps:

• 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!