In a 6-quart instant pot: Press the sauté button on the instant pot and wait for it to heat up. Add the oil or butter. When the oil is simmering add the onion, celery, carrots, mushrooms, garlic, thyme, poultry seasoning, salt and pepper. Cook for about 8-10 minutes until the vegetables have softened.

Add the flour. Mix together and cook 1-2 minutes to cook the flour and coat the veggies.

Stir in the wine, mixing well to ensure no lumps of flour remain. Make sure to scrape down the bottom of the pan with a wooden spoon or silicone spatula to loosen up any stuck on bits. If needed, add a splash of water to the pot to help you loosen up stubborn bits. Cook 2-3 minutes then stir in the rice.

Add the chicken and chicken stock/broth to the pot. Stir everything together one last time.

Secure the lid on the instant pot and make sure the dial on top is set to ‘sealing’. Cook on high pressure for 9 minutes. (Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 9 minutes.) After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 depressurising on its own then switch the seal to the venting position.

Remove the chicken from the pot and transfer to a cutting board or a plate. Use a couple of forks shred the chicken into bite-sized pieces then carefully add back to the soup.

Taste and season with additional salt and pepper as you see fit. Serve warm with parsley or other fresh herbs on top (optional) and serve.