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Cut chicken thighs into smalls chunks.
Set Instant Pot to Saute Less for 5 minutes and add a dab of margarine or butter to the pot.
Dump the chicken chunks into the Instant Pot and leave them to cook, stirring occasionally.
When the Instant Pot turns off the chicken will still be partially pink.
Add the condensed chicken broth and water to the pot.
Scrape the bottom of the pot to make sure nothing is sticking.
Add the long grain and wild rice blend to the pot.
Gently push the rice around until it is all submerged in the liquid but do not stir.
Add the condensed cream of chicken soup, salt, pepper, onion powder, garlic powder and ground sage to the pot. Do not stir.
Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 7 minutes.
When the Instant Pot turns off, immediately turn the steam release handle to the venting position and perform a quick release.
Remove the lid and stir the contents well.
Add the heavy cream and chopped chives to the pot.
Stir well and set the Instant Pot to Saute Normal for 6 minutes.
Leave the soup to continue cooking, stirring occasionally, until the Instant Pot turns off.
Serve and enjoy!