Soup. It’s one of the only things I truly love about winter. Creamy soups are a favorite of mine, they are just so thick, yummy and comforting. Creamy chicken soup is a favorite around here, one that my oldest son asks for often. This particular soup is not gluten-free because of the rice that I used. Three of us enjoyed this sou so much that I will be playing around with it in the near future and changing out the rice in order to make it gluten-free for my youngest. It’s very filling and is perfect for a cold winter day. Here’s how I made it.
Pressure Cooker Creamy Chicken And Rice Soup
- 32 oz box chicken stock
- 1.5 lbs uncooked chicken breast, diced
- 5 oz box chicken rice (I used Uncle Ben’s Country Inn Chicken)
- 16 oz bag frozen baby mixed vegetables
- 1 tbsp parsley flakes
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 8 oz cream cheese, cubed
- 1 cup milk
Place the chicken and chicken stock into the pressure cooker pot.
Add the rice (with seasonings) and vegetables into the pot and stir.
Place and secure the cover and choose the rice setting (because it has a 6 minute default and that’s how much time this requires).
When the time is up, do a manual pressure release and uncover.
With the pressure cooker on warm, add the milk and cream cheese and stir until the cream cheese has dissolved.
Stir for about 5 minutes while the pressure cooker is on warm.
Serve and enjoy.