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Export 13 ingredients for grocery delivery
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.
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