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Filtering by Category: instant pot

Chicken and Wild Rice Soup

Patricia Reitz

When I was a kid and someone in the family got sick, homemade chicken soup was the go-to remedy. I don’t know why it worked so well, but it did and I’ve continued that tradition by feeding it to my own family at the first sign of any illness. So, last week, when my son unexpectedly came home with a sore throat and deep cough, I immediately started making a batch of my homemade chicken noodle soup. When I realized I was out of noodles, I added wild rice instead. It was a nice variation and I’m happy to report his cold immediately started to go away, and even better, it didn’t spread to anyone else in the house. I’m convinced the magic to this soup is the homemade chicken stock. Here’s to healing what ales you.

For this recipe you’ll need about 3 cups of cooked wild rice.

On a side note, check it out - this company uses a kind of velcro instead of a pesky zipper-top so their bags can be resealed easily. I wish every company would do the same. Big shout out to LUNDBERG FAMILY FARMS!


Ok, back to the recipe. Cook your wild rice according to the package directions, OR cook it even faster in an electric pressure cooker (instant pot). Here’s how.


Place 1 cup of wild rice in the pressure cooker.


Add 1 quart (4 cups) of chicken stock (I used my own homemade chicken stock, but you could use store bought stock, or even plain water).


My stock was unsalted so I added 1 teaspoon of kosher salt. Be careful not to add too much salt if you use store bought chicken stock.

Set the cooker to high pressure for 15 minutes, then allow the pressure to release naturally for about 10 minutes.



To assemble the soup - place the wild rice in a 5 or 6-quart stockpot.

Add the chopped or shredded chicken.

Add the frozen mixed vegetables.

And add more homemade chicken stock. Heat through and adjust salt and pepper if needed.


Chicken and Wild Rice Soup

makes 2 quarts


  • 3 cups cooked wild rice (directions below)

  • 3 cups shredded cooked chicken

  • 3 cups frozen mixed vegetables

  • 4 cups chicken stock

  • kosher salt and cracked black pepper to taste


  1. place all ingredients in a 6-quart stockpot and heat thoroughly. Taste carefully and adjust salt and pepper if needed.

Note: To cook wild rice in a pressure cooker (instant pot), place 1 cup dry wild rice in pressure cooker with 4 cups water or chicken stock, and 1 teaspoon kosher salt (omit if using store-bought stock). Cook on high pressure for 15 minutes and allow pressure to release naturally for 10 minutes. Alternatively, cook according to package instructions.

More Soup Recipes:

Pressure Cooker Potatoes

Patricia Reitz

I've been playing around with my electric pressure cooker and discovered I can cook baking potatoes perfectly without turning on my oven and heating up my kitchen, and it's faster too!  Here's how.

Start by washing potatoes and poke them all over with a fork.

Place a steaming rack in the cooker and add 1 cup of water.

how to pressure cook potatoes, how to photos

Place the potatoes on the rack.  They should be elevated above the water.

Seal the cooker and set it on steam, high pressure, and set the timer - my 10-ounce potatoes took about 18 minutes.  At the end of the cooking time, allow the pressure reduce on it's own (my cooker took about 10 minute for it to cool and depressurize enough for the safety lock to release).  

Check to make sure the potatoes are cooked all the way through.  You should be able to pierce the potato easily with a knife.  Carefully remove potatoes from cooker (careful, they're super hot).  The skins will slip off easily if you like.  Use the potatoes for just about anything - add them to soup, make home fries, mash them, etc.

Pressure Cooked Baking Potatoes

makes 2 servings

Printable Recipe


  • 2 Idaho Potatoes, washed (10 ounces each)

  • 1 cup water


  1. Place a steam rack into electric pressure cooker and add water.

  2. Pierce potatoes several times with a fork and place on a steam rack.

  3. Seal cooker and set the cooker to the following: steam, high pressure, 18 minutes.

  4. When the cooker is done, allow it to cool down naturally until the safety lock releases, about 10 minutes.


Even More Perfect Easy-Peel Eggs

Patricia Reitz

Perfect Easy-Peel Eggs - ButterYum

Perfect Easy-Peel Eggs - ButterYum

A couple of years ago I shared a technique for steaming hard-cooked eggs that allowed the shells to slip off almost effortlessly (you can read about it here).   If I were to rate that technique, I'd give it 9 out of 10 stars, but today I'm going to share an even better technique.  This one earns 10+ stars.  I've cooked about 6 dozen farm-fresh eggs using this new method and haven't had a single shell stick. Big shout out to Noreen from Noreen's Kitchen for sharing this awesome technique.

Whether you use the old steaming method, or this new and improved electric pressure cooker method, the only ingredients needed are eggs and water.  I'm using farm-fresh eggs, but older eggs from the grocery store will work too.  

100% guaranteed method for making hard-cooked eggs that peel perfectly every single time.

Place about 1/2-inch of water in the cookwell of a pressure cooker and make sure there's a rack in there too.  

The eggs should hover over the water so be sure the top surface of the rack sits above the water.

guaranteed Perfect Peel eggs in a pressure cooker

Place eggs on the rack.  I've spaced these apart for a pretty photo, but I usually squeeze as many eggs into a single layer as I can.  You don't want to stack eggs on top of each other, but the sides can touch.

Put the lid on the pressure cooker and lock it closed.  Also check to be sure the steam vent is closed.  I don't own a stove-top pressure cooker so I don't know if this technique would work in one.  Sorry.

Okay, set the pressure cooker for 6 minutes on the rice cycle.  The cooker will heat the water and come to pressure before the timer starts counting down so the total time in my cooker is actually about 10 minutes from start to finish.

When the timer alerts you that 6 minutes have passed, use a pair of tongs to quick release the steam.  Stand back, there will be a little spitting and spurting as the pressure releases.

Almost done....

Alrighty, as soon as all the pressure is released, you can open the lid and remove the eggs.

To help prevent the yolks from developing the ugly green layer, immediately submerge the hot eggs in a large bowl of ice water and allow the eggs to cool completely.

As soon as the eggs are cool, you can start peeling. 

Egg peeling perfection,.  Perfection, perfection, perfections.... absolute perfection!  

And just look at those yolks, would you?  I'm so, so happy to have found this technique. Thanks a million, Noreen!!


Printable Recipe


  • eggs (fresh or from the grocery store)

  • water


  1. In the cookwell of an electric pressure cooker fitted with a rack, place 1/2-inch of water, being sure the top of the rack is not submerged under the water.

  2. Place a single layer of eggs on top of the rack.

  3. Seal the pressure cooker and set for 6 minutes on the rice cycle.

  4. Quck release the steam and open the cooker.

  5. Immediately remove the eggs and place in a large bowl of ice water to cool completely.

  6. When eggs are cool, the shells should come off the eggs with minimal effort.