Cooking Under Pressure by Matthew Pelton

Author:Matthew Pelton
Language: eng
Format: epub
Publisher: Cedar Fort Publishing
Published: 2018-08-07T16:00:00+00:00

Begin by putting the wild rice, water, and salt in the Instant Pot®. Close the lid and select the rice function. Let the pot bleed off naturally. Remove the rice from the pot and set to the side.

Select sauté on the Instant Pot® and put the butter in the bottom and melt it. Add the onions, carrots, and celery, and cook until the onions are clear. Add the minced garlic and stir in the flour. Stir it in well until the flour is well coated and saturated.

Pour the chicken stock in and stir it well. Add the chicken, bay leaves, pepper, paprika, rice, and chicken base. Close the lid and select the soup function and set the time for 15 minutes. Let the pressure bleed off naturally.

Open the Instant Pot® and stir well taking special care to stir the bottom. Add the cream and slowly fold in before serving.

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