Cook the rice according to the package directions.

In a large pot, heat the butter over medium heat for 30 seconds or until melted.

Add the celery, onion, and carrots and cook for five minutes over medium heat, stirring frequently.

Add the garlic and thyme and continue to cook for one minute.

Add the broth and and bring to a boil.

Reduce heat to simmer and cook for 15 minutes.

Remove the thyme stems from the pot.

Add the cooked wild rice, evaporated milk and salt. (Note: if your rice isn’t ready yet, simply turn off the heat of your soup pot and then resume cooking once the rice is ready to be added.)

Cook over low-medium heat until heated through. If you let this sit before serving, the rice will continue to absorb the broth. Simply add ½ cup of water and stir until you reach the desired consistency.

Add additional salt to taste, if needed.

Add the butter to the Instant Pot and set to sauté.

Once the butter has melted, add the onion, celery, and carrots and stir until coated with butter. Sauté for 4 minutes, stirring frequently.

Add the garlic and thyme and continue to sauté for 1 minute.

Add the uncooked wild rice, broth, and 2 cups of water to the pressure cooker.

Cook on manual for 35 minutes, then release the pressure and remove the lid as soon as it is fully depressurized.

Let the soup cool for 5-10 minutes then stir in the evaporated milk and add salt to taste.