Step 1

Set your pressure cooker to SAUTE. Add butter, carrots, celery, onions, garlic, and mushrooms and stir for 2-3 minutes until onions are translucent.

Step 2

Stir in chicken broth, rice, Italian seasoning, salt, and pepper. Add chicken breasts.

Step 3

Cover, set vent to the SEALED position. Set pressure cooker to MANUAL or PRESSURE COOK (depending on the brand) and set timer to 30 minutes.

Step 4

When the cook time is finished, turn vent knob to the VENTING position. While cooker depressurizes, make the stovetop cream sauce.

Step 5

Melt butter in a medium sauce pan over medium heat.

Step 6

Stir in flour until a smooth paste forms.

Step 7

Gradually whisk in milk until smooth and creamy.

Step 8

Remove chicken from the pot, shred gently with two forks, and return to the pot.

Step 9

Stir cream sauce into the soup until soup is creamylicious. Taste, add salt and pepper to taste. Garnish with fresh herbs and cracked black pepper if desired and serve.