CAJUN CHICKEN, SHRIMP AND RICE SOUP

By ldelmas

SERVES: 10-12

Ingredients

• INGREDIENTS:
• 1 1/2 lbs. frozen medium shrimp, peeled and tail off
• 1 1/2 lbs. boneless skinless chicken thighs
• 1 (8 oz.) container pre-diced green peppers
• 1 (8 oz.) container pre-diced onions
• 1 (10.5 oz.) can cream of celery
• 1 (14.5 oz.) can petite diced tomatoes
• 4 cups chicken stock
• 3/4 cup long grain white rice
• 1 1/2 tsp. minced garlic
• 3 tsp. Cajun seasoning
• 1 tsp. dried thyme
• 2 tsp. salt
• 1/2 tsp. black pepper
• Loaf of crusty bread

Preparation

Step 1

DIRECTIONS:
1. Place inner pot in cooker.
2. Add all ingredients and stir well.
3. Place the lid on the cooker and switch the pressure valve to CLOSED.
4. Hit the rice/risotto button then time adjustment button until you reach 6 minutes (or HIGH PRESSURE 8 MIN).
5. When the timer reaches zero, let the pressure drop naturally for about 15 minutes.
6. Switch the pressure valve to OPEN.
7. When the steam is completely released, open the lid.
8. Serve with crusty bread.