Step 1

In 6 or 8 quart Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, mustard, garlic powder salt, and pepper.

Step 2

Cover, set pressure valve to Sealing and press Pressure Cook on High Pressure or Manual for 25 minutes. I realize video says 30 minutes but 25 minutes is better.

Step 3

After wait for 10 minutes to avoid food splatters. Then release pressure by turning valve to Venting.

Step 4

Remove chicken onto plate and shred with 2 forks.

Step 5

To Instant Pot, add milk and using an immersion blender give a few pulses until soup is desired thickness. Don’t forget to stir.

Step 6

Add shredded chicken, parsley, stir and serve hot.