Step 1

Turn the pot on to Sauté and add the butter.

Step 2

When the butter has melted, add the sliced mushrooms and cook until tender. Using a slotted spoon, transfer the mushrooms to a plate.

Step 3

Add the onion, carrots, and celery. Stir and cook for a couple of minutes until vegetables are tender.

Step 4

Add the minced garlic, Italian seasoning, rosemary, thyme, salt and pepper and stir everything, cooking for 1 minute.

Step 5

Stir in mushrooms, wild rice, and chicken breasts. Add bay leaves and pour in the chicken broth.

Step 6

Put the lid on the pot and turn the knob to the Sealing position. Pressure cook on High for 15 minutes and when the cooking cycle is finished, let the pressure release naturally.

Step 7

When the pin in the lid drops, carefully open the lid and remove the chicken breasts to a plate or cutting board. Using a couple of forks, shred the chicken into small pieces and then add back into the soup.

Step 8

In a small bowl mix the arrowroot starch (or cornstarch) with 3 tablespoons of liquid from the soup and make a slurry. Add the slurry and the heavy cream to the soup and stir until well incorporated.

Step 9

Let sit for a few minutes to thicken. Serve warm.