Astrid is the cook behind the Lunches Fit For A Kid blog, which is about lunches for her, her kids along with lots of other fun recipes. She has two children, one 8 and the other 5 years old. She works full time, so using the pressure cooker is a great tool for her to get lots of flavor quickly.

In her words:

Astrid’s Chicken and Wild Rice Soup
1 c long & wild rice blend, cooked according to directions (I cooked it in chicken broth)1 Tbsp olive oil
2 ribs of celery, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 tsp poultry seasoning
4 c chicken broth
3 boneless, skinless chicken breast, cut into small pieces
8 oz baby portabella mushrooms, sliced
Salt and Pepper to tasteTurn pressure cooker to saute mode (or heat over medium high, if you have a stove top pressure cooker). Heat oil and saute vegetables until they are soft – 3-4 minutes.Add broth and remaining ingredients (except rice). Secure lid and set to high pressure for 7 minutes.Allow pressure to release naturally for 4 minutes, and then quick release the remaining pressure.Stir in the rice and serve.

Recipe and Photo Credits Lunches Fit For A Kid

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  1. I use the pressure cooker where you select time by 01-09. haven’t tried time- I like this method but your chart doesn’t give the number I should use for carrots- sliced.

    1. Judy, if you’re making this recipe you can use the “chicken” program and adjust the time to the time indicated here – since the carrots are ready in about 5 minutes you’ll want to set the time according to the longest-cooking ingredient in the recipe.



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