Pressure Cooker Chicken and Rice Soup Recipe

Serves: 4 Save

Ingredients (11)

  • 2 pounds (900g) chicken wings
  • 1 pound (450g) chicken leg quarters
  • 2 tablespoons (18g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 1 teaspoon whole black peppercorns plus 1 teaspoon freshly ground black pepper, divided
  • 2 teaspoons (10ml) vegetable oil
  • 1/2 cup (100g) medium- or long-grain rice, rinsed
  • 1 (8-ounce; 225g) yellow onion, peeled and cut crosswise into 1 inch thick rounds
  • 6 ounces (170g) carrots (2 medium), cut into 1/4-inch dice
  • 6 ounces celery (2 to 4 ribs), cut into 1/4-inch dice
  • 3 ounces frozen peas
  • 1/2 cup (15g) chopped parsley

Directions

Learn how to make this recipe at Serious Eats