Pressure Cooker Chicken Soup With Rice From Scratch Food

PRESSURE COOKER CHICKEN SOUP WITH RICE (FROM SCRATCH)

Steps:

• Add the chicken backs, onion, celery, carrot, bay leaf, and salt to the pressure cooker pot, then add the water. (It should cover the chicken backs - if it doesn't, add water to cover, or up to the max fill line on the pressure cooker). Lock the lid and pressure cook on high pressure for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 8 cups of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 6 months.)
• Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base. Add the vegetable oil and heat over sauté mode (medium heat for a stovetop PC) until shimmering, about 3 minutes. Add the onion, celery, and carrot, and sprinkle with 1/2 teaspoon of salt and the thyme. Sauté, stirring occasionally, until the onions soften and turn translucent, about 5 minutes. Stir in the cubed chicken breast, then stir in the rice.
• Add the 8 cups of chicken broth to the pot, lock the lid on the pot, and pressure cook for 4 minutes on high pressure (same timing for both electric and stovetop PCs). Let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure. (If the steam that is released starts to sputter and spit out starch, shut the valve and let the pressure come down for another 5 minutes before quick releasing again.)
• Add salt and pepper to taste, and don't be shy with the salt - taste as you add the salt, and stop when the broth goes from bland to full bodied and a little sweet. (Homemade stock is bland without salt; I add about 2 teaspoons of fine sea salt to get the taste right.)

GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP

Steps:

• Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure., With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.

CHICKEN SOUP WITH RICE FROM SCRATCH

Steps:

• Combine chicken and water in large pot. Bring to a boil. Skimm off any scum that rises to the top.
• Reduce heat to med/low; cover and simmer 15 minutes.
• Add onion, salt, thyme, bay leaf, garlic and peppercorns. Simmer covered for additional 35 to 45 minutes or until chicken falls off the bone.
• Remove chicken, bay leaf and peppercorns from broth; cool.
• Remove chicken from bones; cut into bite size pieces.
• Skim fat from broth. You may want to put broth into the fridge for several hours or overnight. It is easier to remove the fat.
• Bring broth to a boil. Stir in chicken pieces, celery, carrots and rice - I add a little more onion too. Reduce heat; cover and simmer for 30 minutes or until veggies/rice are tender. I add the peas for the last 10 minutes. If you are using noodles instead of rice, add uncooked noodles at this stage.
• Add parsley or green onion if desired.

PRESSURE COOKER CHICKEN SOUP WITH LEMON AND RICE

Steps:

• Melt the butter in a 6- to 8-quart pressure cooker on the sauté setting. Add the onion, season with salt and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant and softened, about 1 minute. Add the chicken thighs, season with salt, then add the chicken broth and bay leaf. Season very generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add more salt now if you are using fully salted broth.) Cook on high pressure for 15 minutes.
• Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and let it release naturally for 5 more minutes.) With a ladle, skim and discard excess fat from the top of the soup, if you wish. Using two forks, coarsely shred the chicken. (Don't worry about getting every piece because the chicken will fall apart more when you whisk to thicken.) Add the rice and turn on the sauté setting. Whisk the egg yolks, sour cream and lemon juice in a medium bowl until creamy and combined.
• Dip a large measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the pressure cooker and let the soup simmer, whisking, until slightly thickened and the rice is warmed through, about 5 minutes. Stir in the dill and season to taste with lemon juice, salt and pepper. Serve in bowls with scallions sprinkled on top, if using.

PRESSURE COOKER HOMEMADE CHICKEN AND RICE SOUP

Steps:

• Combine all ingredients except the chicken meat in a large pressure cooker.
• Lock the lid in place and bring to pressure over high heat, then reduce the heat to the lowest setting that will maintain pressure and cook for 5 minutes.
• Use the natural release. Remove bay leaf.
• Add the chicken meat and bring to a slow simmer without the lid, cooking until the meat is heated through.
• Adjust seasoning as needed before serving.