To Make the Soup Base:

1. Prepare wild rice according to package, set aside.
2. Press the sauté button on the Instant Pot.
3. Add 2 Tbsp butter and mushrooms and cook 6 minutes until golden brown. Remove and divide, setting aside 1/3 for topping.
4. Add 2 Tbsp olive oil, diced onion and minced garlic and cook, stirring occasionally, for 2 minutes.
5. Add celery, carrots, 2/3 cooked mushrooms, rosemary, thyme, sage, salt and black pepper. Stir to combine.
6. Add chicken, broth and bay leaves to the pot.
7. Close the lid on the Instant Pot and turn valve to sealing. Cook on high pressure for 25 minutes, followed by a 10 minute natural pressure release.
8. Prepare Cream Sauce – see below.
9. Remove the bay leaf and chicken.
10. Shred the chicken with two forks and return the shredded chicken to the pot.
11. Add cooked rice.
12. Add cream mixture. Stir.
13. Top with reserved mushrooms, parmesan cheese and chopped parsley.
14. Serve with crusty bread

To make the cream sauce:

1. Add 2 Tbsp butter to a pot over medium high heat.
2. Whisk in flour and cook 2 minutes.
3. Slowly add in the SMITH’S Whole Milk and Heavy Whipping Cream while continuing to whisk.
4. Cook until thickened, 2-3 minutes.
5. Stir in 1/2 cup parmesan cheese and remove from heat.