Instant Pot Minnesota Wild Rice Soup

My dad has lived in Minnesota for over 30 years so he is our supplier for Minnesota cultivated roasted wild rice. On lā Hoʻomaikaʻi, our "Thanksgiving," I am thankful that I can make something old, wild and Indigenous. Minnesota wild rice is an aquatic grass hand cultivated in a very narrow harvesting season by the Ojibway, usually by canoe. Read the article from NPR to get a true sense of how special this wild rice is. This is just to say that this is the rice I am using in this soup. I will not use the cheaper paddy rice or "wild rice" mixes as this is about food as a political act.

Ingredients:

• 5 medium carrots, chopped
• 5 stalks celery, chopped
• half an onion, chopped
• 3 cloves garlic, minced
• 1 c. Minnesota cultivated roasted wild rice
• 1.5 oz dried gourmet mushrooms 
• 4 c. or 32 oz. chicken broth
• 1 tsp. salt 
• 1 tsp. poultry seasoning
• 1/2 tsp. dried thyme or a few sprigs of fresh

For the thickener on the stovetop:

• 6 T. butter
• 1/2 c. flour
• 1 1/2 c. milk

Directions:

1. Put all the ingredients except the thickener ingredients into the Instant Pot. Cook on manual for 45 minutes. Quick release.
2. When the soup is done, melt the butter in a saucepan and whisk in the flour (like making a roux). Cook a little and then whisk the milk in a little bit at a time until you create a smooth, thickened sauce. Salt to taste.
3. Mix the sauce in the Instant Pot soup and serve.