INSTANT POT CREAMY CHICKEN AND RICE SOUP RECIPES

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add rice, thyme, mushrooms and chicken to the pot and stir to combine.
• Layer the cream of chicken soup on the top--do not stir.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board, chop and return to the pot. Adjust seasonings.
• Serve hot garnished with additional thyme.

Steps:

• In the Instant Pot, combine rice, sugar, salt, and milk.
• Select Sauté function and bring contents to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, cover and lock lid in place.
• Select Manual or Pressure Cook function on the Instant Pot and adjust to low pressure. Set cooking time for 16 minutes.
• While rice is cooking, whisk eggs with half and half and vanilla. When beeps sound, turn off pressure cooker, wait 10 minutes and then use a quick pressure release. Carefully remove the lid. Stir the rice in pot.
• Stir the egg mixture in to the pot. Select Saute and cook uncovered until mixture just starts to boil.
• Turn off pressure cooker. Stir in raisins.
• Serve immediately, or pour into servings dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you’re serving it cold.) Enjoy!