Step 1

Select SAUTÉ, select HIGH. Select START. Add butter and olive oil to the inner pot.

Step 2

Once the oil and butter are hot, add the diced chicken.

Step 3

Sauté chicken until it turns a light, golden-brown color, about 5 minutes.

Step 4

Add onion, garlic, celery and carrot. Set heat to LOW and cook for an additional 1–2 minutes.

Step 5

Add cream of mushroom soup, salt and black pepper. Mix all the ingredients in the pot.

Step 6

Select CANCEL to turn off SAUTÉ.

Step 7

Add bay leaf, thyme sprig, wild rice, and chicken stock into the inner pot.

Step 8

Secure lid for pressure cooking. Select PRESSURE COOK, set pressure level to HIGH, and set time for 30 minutes (00:30). Select START.

Step 9

When the timer stops, allow for a 10-minute Natural Pressure Release. In the meantime, warm milk in a saucepan.

Step 10

Place flour in a separate mixing bowl. Gradually add warm milk to the flour and mix — this prevents lumps from forming.

Step 11

After 10 minutes have passed, Select CANCEL and Quick Release remaining pressure. Open lid.

Step 12

Select SAUTÉ on LOW. Add the warm milk, flour mixture to the soup and let simmer for 5 minutes.

Step 13

Select CANCEL to turn off SAUTÉ. Adjust seasoning as needed.