Instant Pot Chicken and Wild Rice Soup

 I just got an Instant Pot.  So beware of Instant Pot recipes to come!  I texted my daughters who love their instant pots and asked for recipes.  Michelle texted that this is her favorite recipe that she makes in her pot.  I see why; it was delicious!  I think it would work just as well in a Crock Pot.

Instant Pot Chicken Wild Rice Soup
Soup
2 large carrots, diced
3-4 stalks celery, diced
1 onion, diced
1-2 lbs. boneless, skinless chicken breasts, diced
8 ounce box of mushrooms, chopped
1 8 oz. package uncooked wild rice (*the real thing- not a rice blend), rinsed
6-8 cloves garlic, minced
1/4 tsp. thyme
3 Tablespoons Mrs. Dash
2 bay leaves
1 quart chicken broth
2 cups water
Salt and pepper to taste
Roux
5 Tablespoons butter
1/3 cup flour
1/2 teaspoon garlic powder
2 cups milk or half and half


Put all of the soup ingredients into the Instant Pot.  Adjust the lid, close the steam vent, and cook on high for 35 minutes.  Quick release the steam by turning the valve.
Melt the butter in a saucepan and add the flour.  Whisk and cook on medium heat for two minutes.  Add the garlic powder and milk and whisk until thickened.  Whisk into the soup and stir well.  Let sit for a few minutes to allow the soup to thicken.  Serve with crusty bread.
*Michelle says she uses regular rice and it works just fine.