Instant Pot Creamy Chicken & Rice Soup

2 teaspoons olive oil

½ yellow onion, chopped

1 large carrot, cut into slices

1 large stalk celery, diced

3 garlic cloves, minced

¾ teaspoon crushed dried rosemary

5 cups low sodium chicken broth

2 lbs boneless skinless chicken breasts

¾ cup brown/ wild rice , uncooked

1/2 teaspoon salt

¼ teaspoon pepper

½ c half & half

¼ c cornstarch

½ c parmesan cheese, shredded

2 Tablespoons dried parsley

salt & pepper to taste

Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrot and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.

Add the garlic and rosemary. Cook, stirring constantly, for 30 seconds.

Pour in the chicken broth and stir to combine.

Add the chicken breasts, brown rice, salt and pepper to the Instant Pot.

Put the lid on & close the steam vent. Set to HIGH pressure using the manual setting. Set the time to 13 minutes. It will take about 15 minutes to reach pressure.

Once the time is expired, use natural release for 10 minutes, then quick release.

Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the pot. Turn on saute mode again. Stir together the ½ & ½ & cornstarch & add to the pot. Stir until thick. Stir in the parmesan, parsley and season with salt and pepper to taste. Serve.

Perfect M&M Cookies

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 3/4 cups flour
• 6 tablespoons Instant vanilla pudding mix
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 cup mini chocolate chips
• 2 cups Mini M and M's

Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

In a large mixing bowl cream the butter and sugars until well combined. Add the eggs and vanilla, mixing to combine. Mix flour, pudding mix, baking soda and salt in a medium bowl, stirring to combine. Add chips and m and m's stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Amish Friendship Bread

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 2 cups buttermilk
• 4 cups flour
• 2 tsp baking soda
• ½ t salt

Cinnamon Sugar

• 2/3 cups sugar
• 2 tsp cinnamon

Cream together butter, sugar and eggs. 

Add buttermilk, flour, baking soda & salt. 

Divide 1/2 of the batter into two greased loaf pans. 

Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of the cinnamon sugar on top of the batter in each pan.

Add remaining batter to pans; sprinkle the remaining cinnamon sugar on top of each.

Swirl with a knife.

Bake at 350 for 45-50 min. or until toothpick comes out clean when tested.

Cool in pan for 20 minutes before removing from the pan.