Instant Pot Creamy Chicken and Wild Rice Soup

Ingredients

• 2 lb. skinless, boneless chicken thighs (about 6), fat trimmed
• 1 tsp. kosher salt, plus more to taste
• 1 tsp. black pepper, plus more to taste
• 1 tbsp. olive oil
• 3 large celery stalks, sliced 1/4 inch thick
• 2 large carrots, sliced 1/4 inch thick
• 1 garlic clove, finely chopped
• 1 onion, chopped
• 2 tsp. finely chopped fresh rosemary
• 2 tsp. finely chopped fresh sage
• 2 tsp. finely chopped fresh thyme
• 1/2 c. white wine (or low-sodium chicken broth)
• 4 c. low-sodium chicken broth
• 1 c. uncooked wild rice (not quick-cooking)
• 1 bay leaf
• 2 tbsp. salted butter, at room temperature
• 2 tbsp. all-purpose flour
• 1/2 bunch kale, leaves torn into bite-size pieces (about 4 cups)
• 1/2 cup half-and-half
• 1 tbsp. fresh lemon juice

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