Instant Pot Chicken and wild rice soup

This is Danica’s soup recipe adapted for the instant pot! 

1/2 cup chopped onion
1 cup chopped Celery 
1 cup chopped/shredded carrots
6 cups chicken broth

1 - 1 1/2 Pounds frozen or raw chicken breasts/tenderloins
2 Boxes Rice A Rone Wild Rice with seasonings 

2 bay leaves 

1/2 tsp salt and pepper 

Sauté the veggies in some oil for a few minutes. Add the remaining ingredients, stirring before adding the chicken.

Cook on manual pressure for 14 minutes. Allow slow release for a few minutes before releasing the rest of the way. 

Remove chicken and shred or dice. Add back to soup. 

In a small saucepan on the stove, make a roux with the below ingredients

1/3 cup flour

5 Tbsp butter 

1 14oz can Evaporated Milk plus more milk to equal 2 cups total (Could use milk or cream or whatever but the evaporated milk is what makes this soup phenomenal.)

Melt the butter, add the flour then slowly add milk. Stir on medium heat until thickened. About 2-3 minutes. 

Add the roux to the soup. Stir and serve!