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Set your pressure cooker to SAUTE. Add butter, carrots, celery, onions, garlic, and mushrooms and stir for 2-3 minutes until onions are translucent.
Stir in chicken broth, rice, Italian seasoning, salt, and pepper. Add chicken breasts.
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.
When the cook time is finished, turn vent knob to the VENTING position. While cooker depressurizes, make the stovetop cream sauce.
Melt butter in a medium sauce pan over medium heat.
Stir in flour until a smooth paste forms.
Gradually whisk in milk until smooth and creamy.
Remove chicken from the pot, shred gently with two forks, and return to the pot.
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.