Place all soup ingredients into the Instant Pot making sure to pour the rice on top. Do NOT add the roux ingredients.
3 celery ribs, 3 large carrots, ½ cup white onion, 8 ounces fresh mushrooms, 4 garlic cloves, 4 cups low-sodium chicken broth, 1 cup wild rice, 1 teaspoon poultry seasoning, 1 teaspoon kosher salt, 2 fresh thyme sprigs, 2 bay leaves
Use a spoon or spatula to press down the rice so it’s submerged in the broth.
Close the lid and set the Instant Pot to “Sealing.”
Choose the manual pressure/pressure cook option setting for 35 minutes. After the cook time is finished, allow the Instant Pot to complete a 10 minute natural release before opening the valve for a quick release.
While the soup cooks, make the roux. Melt the butter in a medium-sized saucepan, then add the flour. Whisk constantly to incorporate the flour and make a smooth consistency. The longer the roux cooks, the darker in color it will become. Cook for about 5-7 minutes, just long enough to eliminate the raw flour taste.
8 tablespoons unsalted butter, ¾ cup all-purpose flour
Add the milk to the roux and whisk to combine. Remove from heat.
1 cup whole milk
After the soup finishes in the Instant Pot, carefully add the roux. Stir to combine and remove the bay leaves and thyme stems. The soup should thicken and have a creamy texture.
Serve immediately.
Notes
The calories listed are an approximation based on the ingredients and a serving size of approximately 1-cup. Actual calories will vary. The instant pot soup can be stored in your fridge in a sealed container for up to 3-days.