Instant Pot Creamy Chicken Mushroom Wild Rice Soup

1 T. Oil
5 medium carrots, chopped
5 stalks celery, chopped
half of an onion, chopped
8 ounces fresh mushrooms, sliced
3 cloves garlic, minced
salt and pepper, to taste
1 teaspoon poultry seasoning
1/2 t. poultry rub
1/2 teaspoon dried thyme
1 cup uncooked wild rice **do NOT use regular rice or rice blend as it will be overcooked**
4 cups vegetable or chicken broth
2 chicken breasts (about 12 oz)
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk

1. Set instant pot to Saute function and saute carrots, celery, onion, mushrooms until onions are soft and slightly translucent and mushrooms are beginning to brown.  Add garlic, salt, pepper and seasoning and saute for about 30 seconds until fragrant.  Turn off Instant Pot.

2. Deglaze pot with some of the broth.  Add remaining chicken broth, wild rice and chicken breasts.  Set Instant Pot to Pressure cook Manual, High for 30 minutes.  

3. Once done, keep on Natural release while you make the roux on the stovetop.  Melt butter in small saucepan, add flour and whisk in for 1-2 minutes to get rid of the flour taste.  Slowly pour in milk to make a thick sauce.  Quick release soup at this time and add in the roux.

***This was a very good start of the recipe but needs a little tweaking.  There was not enough chicken, so add more and also consider doing with thighs.  The soup was also not as thick as I would like.  Try cutting down the broth to 3 C.  Also, when adding the cream, try adding it and turning on the instant pot to soup for a few minutes to thicken up.  There was a little lacking in the seasoning.  Some options include deglazing with 1/2 C. white wine instead of broth and also adding a little bit of smoked paprika.