Instructions

Instant Pot

1. Place the oil into the 8 quart Instant Pot and set it to saute. Add in the onions, carrots, celery and a pinch of the salt and pepper.  Saute for 5 minutes, stirring occasionally. Add in the rice, stir and cook for 2 minutes as you want to lightly toast the rice. Turn off the instant pot.
2. Add in 1/2 cup of broth and stir to pick up any brown bits off the bottom of the pan. Add in 2 1/2 cups more stock, the rest of the salt, pepper, thyme, bay leaves and chicken.  Close the lid and pressure cook on HIGH for 25 minutes.  Perform a quick release when the time is up.
3. Remove the lid, fish out the bay leaves (discard). Remove the chicken and shred into pieces or cut into small chunks. Stir the soup.
4. Add the rest of the stock to the instant pot and place it on saute. Add the chicken pieces to the pot. In a small bowl, whisk together the cream and flour. Carefully pour into the soup and stir. Cook for 2-3 minutes, stirring til incorporated and the soup is hot all the way through.
5. Season with additional salt and pepper as desired.

Crockpot

1. In an 8 quart crockpot, add all of the ingredients except the flour and cream. Cover and set it to HIGH and cook for 4-5 hours or set it to LOW and cook for 7-8 hours.
2. When done, fish out the bay leaves (discard). Remove the chicken and shred into pieces or cut into small chunks.
3. Add the chicken pieces back  to the pot. In a small bowl, whisk together the cream and flour. Carefully pour into the soup and stir. Cook for 2-3 minutes, stirring til incorporated and the soup is hot all the way through.
4. Season with additional salt and pepper as desired.