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 oil2 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.
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Recipe and Photo Credits Lunches Fit For A Kid
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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.
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.
Ciao,
L