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.