Step 1

Press the sauté button on the instant pot and wait for it to heat up. Add the olive oil. When the oil is simmering add the chopped onion, celery, carrots and mushrooms. Cook for about 3 minutes until the vegetables are softened.

Step 2

Add the minced garlic, rosemary + parsley and stir and cook for 1 minute.

Step 3

Stir in the white wine and wild rice.

Step 4

Add the chicken, tapioca mixture, and stock.

Step 5

Secure the lid on the instant pot and make sure the dial on top is set to 'sealing'. Cook on high pressure for 5 minutes. (Press 'Manual' or 'Pressure Cook' and set the timer to 5 minutes.)

Step 6

After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 depressurising on it's own before releasing the steam valve.

Step 7

After removing the lid carefully remove the chicken breasts from the soup and transfer to a cutting board or a plate. Using a couple of forks shred the chicken into small pieces and then add back into the soup.

Step 8

Taste and season with additional salt and pepper if needed and serve.

Step 9

One last completely optional step: I like to stir in another 2-3 tablespoons white wine at the end for an extra punch of flavour.