Chicken, Wild Rice & Broccoli

C h i c k e n , W i l d R i c e & B r o c c o l i

Soup

Ingredients 1 box Rice A Roni, long grain & wild rice 3 cups chicken broth 1 lb. chicken breasts 2 cups broccoli florets chopped 1 small onion, chopped 2 garlic cloves, minced ¼ tsp. red pepper flakes 1 tsp. dried parsley ½ tsp. dried oregano ½ tsp. cumin ½ tsp. salt ¼ tsp. pepper ¼ tsp. dried thyme 3 Tbsp. cornstarch 1 cups heavy cream 1 (14.5 oz.) jar alfredo sauce 2 cups sharp cheddar cheese, freshly grated

Directions 1. Place ingredients wild rice up to cornstarch in the Microwave

Pressure Cooker, stir. 2. Seal and microwave on high power 20-25 minutes. At the end of the cooking time, allow pressure to release naturally. When pressure indicator has fully lowered. 3. Add heavy cream, alfredo sauce and 1 cup cheddar cheese, stir.

Recover and microwave for 5 minutes. At the end of the cooking time, allow pressure to release naturally. When pressure indicator has fully lowered. 4. Sprinkle remaining cheddar cheese on top.

Chicken w it h C r e a m y B a c o n S a u c e

Ingredients 1½ lb. boneless skinless chicken breast Salt and pepper, to taste ¼ tsp. thyme 6 slices bacon, cooked and crumbled ½ cup mushrooms, sliced 3 stalks green onions, chopped 2 pkgs. dry chicken gravy mix 1¼ cups water 1 clove garlic, minced ⅔ cup heavy whipping cream

Directions 1. Season chicken with salt, pepper and thyme and place In the

Microwave Pressure Cooker. 2. Sprinkle bacon, green onions and mushrooms over chicken. 3. In a medium bowl stir together gravy mix, water and garlic, stir to combine, pour over chicken. 4. Secure cover onto base. Microwave on high power 25 minutes.

Remove from microwave. Let stand 10 minutes or until pressure indicator valve is in the down position. 5. Add heavy cream, stir, replace cover and microwave on high power for 5 minutes.

C h i c k p e a & C h o r iz o Casserole

Ingredients 1lb. raw chorizo sausages, skin off and sliced 2 (15 oz.) cans chickpeas, drained and rinsed 1 red onion, diced 2 garlic cloves, minced 1 red pepper, diced 2 tsp. hot paprika 2 (14 oz.) cans diced tomatoes ⅓ cup white wine To serve Fresh parsley Crusty bread

Directions 1. Place all ingredients in the Microwave Pressure Cooker, stir. 2. Seal and microwave on high power 20-25 minutes. At the end of the cooking time, allow pressure to release naturally. When pressure indicator has fully lowered. 3. Serve with a sprinkle of parsley and crusty bread.