Step 1

Set a 6-quart Instant Pot to the sauté function and add oil, onions, and celery. Sauté for 3-4 minutes. Add crushed garlic and continue sautéing for an additional minute.

Step 2

Pour in chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck.

Step 3

Mix in wild rice along with the dried herbs, paprika, salt, and pepper.

Step 4

Submerge chicken breasts in the liquid.

Step 5

Layer carrots and then mushrooms in the pot.

Step 6

Close the lid, ensure the pressure release valve is sealed, and set the Instant Pot to high pressure for 10 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.

Step 7

While soup is cooking, whisk together the warmed milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.

Step 8

Serve chicken wild rice soup with crackers or homemade croutons.