Add olive oil to Instant Pot and select Sauté function
Set to medium, once it is hot, add the celery, carrots, and onion
Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies start to soften, about 3 minutes.
Add mushrooms and dried thyme, stir to combine
Continue cooking, stirring occasionally another 3-4 minutes
Turn off pot
Add wild rice, chicken breast, bay leaves, and broth to Instant Pot
Place the lid and set the pressure valve to “sealing”
Select the “Manual” cooking option on the high setting and set cook time to 30 minutes - for slightly firmer rice choose 28 minutes
When cooking time is finished, do a natural release for 10 minutes followed by a quick release for the remaining pressure
Turn the unit off, remove the lid carefully
Transfer chicken breast to a plate, shred using two forks
Return shredded chicken to the Instant Pot and add the fresh parsley, stir to combine before servingEnjoy!