Set the Ninja Foodi to SEAR/SAUTE.

To the Ninja Foodi’s main insert pan, add the oil, garlic, onion, carrots, and celery. Saute until the onion and celery are tender, stirring occasionally to keep the ingredients from sticking.

Add the cooked chicken to the Ninja Foodi pan as well. After all of the chicken has cooked for 1-2 minutes with the other ingredients, add the flour and a splash of the evaporated cream. Stir to make a gravy. Then, turn the Ninja Foodi off.

Add the broth, rice, and basil to the Ninja Foodi and stir everything together well. Slightly scrape the bottom of the Ninja Foodi main insert as needed to help the flour thicken the soup and to release anything that may have stuck during the saute process.

Cover the Ninja Foodi with its pressure cooker lid and press PRESSURE. Ensure the pressure cooking lid’s release valve is set to ‘seal’. Pressure cook the soup for 5 minutes on HI, then natural release for 5 minutes. After natural release, switch the release valve to ‘vent’ to release all remaining pressure in the Ninja Foodi.

Set the Ninja Foodi to SEAR/SAUTE again. Pour the evaporated milk into the chicken and rice soup in the Ninja Foodi. Cook until thickened and just starting to get bubbly.

Serve hot and enjoy!