Instant Pot® Chicken and Wild Rice Soup

Ingredients

• tablespoon olive oil
• pound skinless, boneless chicken breasts, cut into bite-size piece s
• medium onion, chopped
• cup schicken broth
• ounce sslice d button mushrooms
• 1/2(8 ounce) packageuncooked wild rice
• ribscelery, slice d
• large carrots, slice d
• sprigsfresh thyme, stemmed
• sprigfresh rosemary, stemmed and diced
• teaspoon dried parsley
• 2/3 cup half-and-half
• tablespoon scornstarch
• salt and ground black pepper to taste

Instructions

1. Turn on a multi functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add chicken and onion; cook and stir for 5 minutes. Cancel Saute mode.
2. Stir broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley into the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 15 minutes for pressure to build.
3. Release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. Meanwhile, whisk half and half and cornstarch together in a bowl until cornstarch is dissolved. Unlock and remove the lid of the cooker. Stir mixture into soup and let sit until thickened, about 5 minutes.
5. Ladle into serving bowls. Season with salt and pepper to taste.