Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the diced onions and saute for about 4 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking.
2. Add in the carrots, celery, chicken and rice with the seasoning packet. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.
4. In a large glass measuring cup add the half and half. Slowly whisk in flour a tablespoon at a time until smooth. Add in a cup of the hot broth into the mixture to temper the dairy. Add the whole mixture into the Instant Pot.
5. Turn Instant Pot to saute setting to let the soup thicken. Once thickened turn off Instant Pot.
6. While soup is thickening remove the chicken and chop or shred. Add it back into the pot.
7. Add a couple big pinches of kosher salt and as much freshly cracked pepper as you like.
8. Ladle into bowls and enjoy. 

Slow Cooker Instructions:

1. Add the onions, carrots, celery, chicken, rice with the seasoning packet and broth into the Instant Pot. 
2. Cover and cook on low for 5 hours.
3. In a large glass measuring cup add the half and half. Slowly whisk in flour a tablespoon at a time until smooth. Add in a cup of the hot broth into the mixture to temper the dairy. Add the whole mixture into the slow cooker. Cover slow cooker and cook on high for 1 hour. 
4. Remove the chicken and chop or shred. Add it back into the slow cooker.
5. Add a couple big pinches of kosher salt and as much freshly cracked pepper as you like.
6. Ladle into bowls and enjoy.