This hearty soup builds layers of savory flavor right from the start, with onion, carrots, and celery softened in olive oil, then seasoned with garlic, thyme, rosemary, and sage before the wild rice and chicken go in to cook together under pressure. The Instant Pot does the heavy lifting here, turning out tender shredded chicken and perfectly chewy wild rice in one pot with minimal fuss. A rich, velvety sauce built from butter, whole milk, and heavy cream gets stirred in at the end, giving the broth a creamy, comforting body that coats every spoonful. Finished with a scatter of fresh parsley, it's the kind of soup that feels like a hug in a bowl on a cold night. This one is a great fit for a gluten free kitchen, so you can ladle up a big, cozy bowl without a second thought.
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Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
Add the garlic, thyme, rosemary, sage, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute. Press Cancel to turn off the Sauté function.
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