Pressure Cooker Chicken and Wild Rice Soup

1 cup Lundberg wild rice mix, rinsed
1 box (4 cups) chicken broth
1/2 cup water
1/2 of an onion, chopped

2-3 carrots, sliced 1/4" thick
2 cups cooked chicken
1 tsp penzey's mural of flavor (salt free seasoning)
1 tsp penzey's fox point seasoning (seasoned salt)
1/2 tsp salt (optional)

Put rice mix, broth, water and onions in the pressure cooker (if you prefer the onions less done, add them with the carrots and chicken). Cook at high pressure for about 15 minutes.

Release pressure and add chicken, carrots and seasonings (and onions if you're adding them later). Cook at high pressure for about 5 minutes.

Release pressure and serve.

optional: add sliced celery with the carrots.  

Taco Soup

Ingredients:

1 lb ground beef
1 onion chopped
2 cans tomato sauce (15 oz each)
2 cans diced tomatoes (14-15 oz each)
1 can green beans, undrained (about 15 oz)
1 can corn, undrained (same size as the beans)
2 cups water (or use one of the tomato sauce cans)
1 envelope taco seasoning mix
2 cans kidney beans (optional-I don't add these)

note: if you like it extra spicy, use the spicy diced tomatoes for one or both cans.

Use a pretty big pan for this. My pans go from a 4 qt which is too close to being too small for this recipe to a 6 or 7 qt stock pot type thing so I use the stock pot. It only ends up about half full but my stovetop stays cleaner.

Cook ground beef with onion (I cheat and use minced dried onions). Drain well. Add everything else and bring to a boil. Simmer for about 10-15 minutes. Pour into bowls and garnish with cheese, sour cream, avocados, etc.

Chicken Soup

this is a super easy and quick soup. It's not as good as the kind that takes a long time but it's not bad for a quickie soup.

Ingredients:
1 tbs butter
1/2 cup chopped celery
1/2 cup chopped onion (I cheated and used dried onion)
about 8 cups chicken broth (or water and chicken bouillon)
1 large can (about 13 oz) chicken, not drained
1 cup sliced carrots
1/2 tsp oregano
1/2 tsp basil
1/4 tsp garlic powder
1/2 tsp salt
pepper if you like it (I don't)
about 2 cups egg noodles

Melt the butter in a 4 qt saucepan and cook the celery and onion for about 5 minutes. Add the chicken broth, chicken, carrots and the spices. Bring it all to a boil and add the noodles. Let simmer for about 20 minutes or so.

Beef Noodle Soup

Ingredients:

1 lb Ground Beef, browned and drained
2 Tablespoons Minced Dried Onion (or use 1/2 of an onion, diced and sauteed until soft)
2 - 14-1/2 ounce cans Diced Tomatoes (do not drain)
3 Cups Water
3 Beef Bouillon Cubes
1 Cup Frozen Peas
1 Cup Frozen Corn
1 Teaspoon Dried Oregano
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1-1/2 Cups Uncooked Egg Noodles

Combine all ingredients except noodles in a dutch oven. Bring to a boil, and cook over medium high heat for about 10 minutes. Add noodles. Reduce heat to medium-low, cover and cook 10-15 minutes or until noodles are done.

Cheeseburger Soup

Ingredients:

1 lb Ground Beef, browned and drained
3-4 Tablespoons Butter or Margarine
3/4 Cup Shredded Carrot (optional)
3/4 Cup Diced Celery
1 Teaspoon Dried Basil
1 Teaspoon Dried Parsley
1/4 Cup Minced Dried Onion (or 1 fresh onion, diced)
3 Cups Water, divided
3 Chicken Bouillon Cubes
4 Cups Diced Potatoes (about 4 medium potatoes)
1/4 Cup Flour
8 ounces (about 2 cups) Processed Cheese, cut up (Velveeta)
1-1/2 Cups Milk
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Sour Cream

In a 4 quart saucepan, melt the butter. Saute the carrot and celery until tender. (If you use fresh onion, saute it with the carrot and celery.) Add basil, parsley and dried onion. Add 2-1/2 cups of the water, the bouillon cubes, the potatoes and the browned beef. Bring to a boil, cover and simmer for 10-12 minutes until potatoes are tender. Mix the flour with the remaining 1/2 cup water until smooth. Add to pan. Cook at medium heat, stirring constantly, for 3-4 minutes. Reduce heat to low and add cheese, milk, salt and pepper. Cook and stir until cheese is melted. Remove from heat and blend in sour cream.