Ingredients
3 quarts chicken broth or water4 bone-in chicken breast halves (about 3 pounds)3/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon poultry seasoning1 teaspoon chicken bouillon granules3 medium carrots, chopped2 celery ribs, chopped1 small onion, chopped1/2 cup uncooked long grain riceMinced fresh parsley, optional
Preparation
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.
