2 tsp. butter

8 oz. portabello mushrooms

1 c. chopped onion

4-5 diced carrots

4-5 stalks diced celery

2 (14-oz.) cans chicken broth

1 lg. boneless skinless chicken breast, uncooked

6 oz. package wild rice

1 tbsp. dried parsley

2 tbsp. cornstarch

2 tbsp. water

4 oz. cream cheese

2 c. milk

2 c. half and half

Dice chicken breasts set aside. Cut cream cheese into cubes and set aside. Add butter, onion, carrots, mushrooms, and celery to your pressure cooker. Select saute and cook. While the vegetables are cooking add salt, pepper, parsley, and red pepper flakes to the pot. Once the vegetables are cooked, add chicken broth, chicken, and wild rice. (Optional: you can add more seasoning if you like.) Select high on your pressure cooker and allow the pressure to release. Finish with a quick pressure release. Letting the valve drop and carefully removing the lid. In a small bowl, mix the cornstarch and water. Select saute and add the mixture to the pot. Stir constantly. Next add the cream cheese. Continue to stir until it’s melted. Add milk, as well as, the half and half. Serve immediately and enjoy.