Ingredients

Soup

• 1 Cup Onion, Chopped
• 1 Cup Carrots, Chopped
• 1 Cup Celery, Chopped
• 8 Ounces Mushrooms, Diced
• 1 Cup Uncooked Wild Rice, Rinsed
• 1 Pound Chicken Breasts
• 6 Cloves Garlic, Minced
• 1/2 Teaspoon Dried Thyme
• 3 Tablespoons Mrs.Dash's Seasoning
• 2 Whole Bay Leaves
• 4 Cups Chicken Broth
• 2 Cups Water
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper

Roux

• 5 Tablespoons Butter
• 1/3 Cup All-Purpose Flour
• 2 Cups Milk

Directions

1. Add all soup ingredients to the instant pot. Cover and cook on high pressure for 35 minutes.
2. Quick release the pressure. Remove and shred the chicken. Add back to instant pot.
3. In a saucepan, melt the butter over medium heat and whisk in the flour. Let the flour mixture cook for 2 minutes.
4. Continue whisking while slowly adding the milk. Once the sauce thickens in about 2 or 3 minutes, add a sprinkling of salt.
5. Stir the prepared roux into the instant pot and let sit for 5 to 7 minutes before serving.