Ingredients

• 2 tablespoons olive oil
• 6 ounces cremini mushrooms, trimmed and thinly sliced
• 4 cloves garlic, minced
• 3 carrots, diced into 1/2-inch pieces
• 3 celery stalks, diced into 1/2-inch pieces
• 1 small onion, finely diced
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• Two 8-ounce boneless, skinless chicken breasts (1 pound total)
• 1/2 teaspoon paprika
• 4 cups chicken broth
• 1 cup wild rice
• 4 fresh thyme sprigs
• 2 dried bay leaves
• 1 cup heavy cream
• Finely grated zest and juice of 1 lemon
• 1/4 cup fresh parsley leaves, roughly chopped, for serving

Instructions

Set a 6-quart Instant Pot to high saute setting and add the oil (see Cook’s Note). Once it’s shimmering, but not smoking, add the mushrooms, garlic, carrots, celery, onion, 1 teaspoon of salt and several grinds of black pepper. Cook, stirring occasionally, until the vegetables are just beginning to soften, about 4 minutes. Add the flour and stir well to combine completely, about 2 minutes. Meanwhile, season the chicken breasts with the paprika, 1 teaspoon of salt and several grinds of black pepper. Cancel the high saute setting. Add the seasoned chicken, chicken broth, wild rice, thyme sprigs, bay leaves, 1 cup of water and 1/2 teaspoon of salt. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete, unlock and remove the lid and turn the Instant Pot back to the high saute setting. Remove the chicken and shred with two forks. Return it to the pot. Add the heavy cream and remove the thyme sprigs and bay leaves. Let the sauce come to a boil and reduce until thickened slightly, about 5 minutes. Stir in the lemon zest and juice and the parsley. Taste and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and serve.