Set your IP to sauté. Melt 2 tablespoons of butter and sauté the vegetables in it until the onion is translucent.
Add the chicken and the Better Than Bouillon . Stir until blended.
Add the rice and the broth. Stir until blended.
Cancel the sauté setting, put the lid on your pot and seal it, close the valve and manually set the pot for 7 minutes on high pressure. Press start button.
When cooking is done let the pot stay on warm and naturally release pressure for five minutes, then release the valve to release the rest of the pressure.
Cancel the warm setting and set back on sauté. Add the milk, 1/2 and 1/2 and the cream cheese.
Mix the water and cornstarch in a small bowl until smooth. Add it to the pot slowly, while stirring. Cook until the soup is thickened. Cancel the sauté mode and set for warm.
In a skillet on the stove, toast the bread crumbs in the remaining butter. When the crumbs are golden, toss in the Parmesan cheese.
Serve the soup in bowls with a float of crumbs on top.
I like to broil the bread crumb float on top of the bowls just before serving. To do this, your bowls must be oven safe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1299g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1008 (50%)|
|Amt Per Serving||% DV|
|Total Fat 112g||149 %|
|Saturated Fat 61.1g||305 %|
|Monounsaturated Fat 35.8g|
|Polyunsanturated Fat 8g|
|Cholesterol 432.3mg||133 %|
|Sodium 1448.2mg||50 %|
|Potassium 3659.8mg||96 %|
|Total Carbohydrate 148.2g||44 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 144.4g|
|Protein 103.8g||148 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2002
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