Step 1

Place onion, carrots, celery, garlic, mushrooms, wild rice, chicken thighs, chicken stock, water, salt, and pepper in your instant pot (or pressure cooker).

Step 2

Secure the lid and select manual and set to cook on high for 35 minutes. Let it natural release for 10 minutes and quick release the rest.

Step 3

Carefully open the lid and remove the chicken thighs onto a plate. Shred them using two forks and put them back in the instant pot.

Step 4

Place the flour into a medium bowl. Whisk in the milk. Ladle a cup of hot liquid from the pot into the bowl while whisking it constantly to break all the flour bits until no lumps left. Pour the mixture back into the instant pot.

Step 5

Turn on the soup setting on and bring the soup to a boil. Let it boil for 5 minutes, but be sure to give it a stir a few times during the process.

Step 6

Give it a taste for seasoning and add in if necessary.

Step 7

Stir in the parsley, ladle into bowls, and serve.