Ingredients

2 tablespoons butter , unsalted
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
6 cups chicken broth ,
1 cup long-grain white rice , or wild rice blend
2 cups chicken, cooked and shredded chicken
1 teaspoon dried thyme
½ teaspoon black pepper
1 1 Salt, to taste
1 cup half-and-half , or heavy cream
Optional: fresh parsley, chopped

Directions

Turn Instant Pot to sauté mode and melt 2 tablespoons butter .

Add diced 1 medium onion 2 medium carrots, 2 stalks celery and 2 cloves garlic to sauté.

Cook vegetables until tender and fragrant about five minutes.

Pour in 6 cups chicken broth and stir to combine evenly.

Add 1 cup long-grain white rice and 1 teaspoon dried thyme ½ teaspoon black pepper and 1 1 Salt.

Seal Instant Pot lid and cook on high pressure.

Allow natural pressure release for ten minutes then quick release.

Stir in shredded 2 cups chicken and 1 cup half-and-half or heavy cream.

Simmer on sauté mode until heated through and creamy.

Garnish with fresh Optional: fresh parsley and serve hot immediately.