On your Instant Pot select the Saute' feature.

Add 1 tablespoon of olive oil, onions, carrots, and celery.

Saute for 5 minutes or until cooked through.

Add 1/3 cup of chicken broth. Scrap the bottom of the pan to deglaze.

Add diced chicken, the seasoning packet from the wild rice, rice, 3 1/2 cups chicken broth, and additional seasoning.

Click lid in place then select Manual on the Instant Pot and set time for 6 minutes.

The display will switch to "on" while the Instant Pot comes to pressure. This takes several minutes.

At the end of the cooking time, NPR (natural press release) after 7 minutes. This means to wait for the display to read 7 minutes before releasing steam.

Release steam until pin drops down. I placed a towel on top of the steam release so that soup would not spew out of it.

Remove the lid, then use a fork to shred the diced chicken chunks.

Set Instant Pot to saute' then add additional chicken stock until soup reaches desired consistency.

Allow soup to come to a boil then turn off Instant Pot.

Enjoy!