Instant Pot Creamy Chicken and Wild Rice Soup

In this cold weather, we were craving a good soup, but needed a new recipe. I created this one from two different recipes that I found. 

Instant Pot Ingredients:
1 c. chopped carrots
1 c. chopped celery
1/2 onion, chopped
3 cloves of garlic, minced
1 c. uncooked wild rice
8 oz. fresh baby bella mushrooms, sliced
4 cups chicken broth
1 teaspoon salt 
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme

For Roux/Thickener:
3 tablespoons butter
3 tablespoons flour
2 cups milk 

For chicken: 
Use cooked chicken leftovers or a rotisserie chicken OR use 
1 large chicken breast, seasoned with your choice of seasonings (I chose Penzey's Northwoods Seasoning) and we will bake it in the steps below

1. Add all Instant Pot ingredients to the pot and cook on the Pressure Cook setting for 45 minutes. Release the steam when completed. 

2. While the Instant Pot is cooking, preheat an oven to 375 degrees. Season chicken and add to a baking sheet. Cook for about 25 minutes or until an instant read thermometer reads 165. Shred using two forks. 

3. Melt butter in a small saucepan. Add the flour and whisk until it is a light brown paste. Add milk and whisk until thickened. 

4. When the soup is completed and the steam has been released, add the roux and the chicken and stir. I then left my soup to cool a bit and for it to thicken. 

Enjoy with some crusty bread! Leftovers are excellent too!