Directions

1. Set to "sear" and add butter. When melted, add onions, carrot, and celery and sauté.

2. Add chicken, cans of chicken stock, wild rice, sea salt, and fresh ground pepper.
3. Close lid and lock. Set to "soup" and adjust for 5 minutes.
4. When done, quick release until all pressure is released.
5. Open pressure cooker. Set to "slow cook" and simmer, adding cornstarch mixture in and stirring constantly.
6. Add cream cheese, stir until melted, and then pour in milk and half and half.
7. Pour or ladle into bowls and serve.