Step 1

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.

Step 2

When oil gets hot, add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.

Step 3

Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.

Step 4

Add rice, thyme, mushrooms and chicken to the pot and stir to combine.

Step 5

Layer the cream of chicken soup on the top--do not stir.

Step 6

Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.

Step 7

Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.

Step 8

When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

Step 9

Carefully remove the chicken from the pot to a cutting board, chop and return to the pot. Adjust seasonings.

Step 10

Serve hot garnished with additional thyme.