Place oil, onion, bell pepper, and carrots into instant pot and press the “saute” button. Saute vegetables until tender, about 5 minutes.
Add in mushrooms and continue cooking until mushrooms have released their juices, about 1-2 minutes.
Stir in rice and press “cancel” to turn off saute mode.
Layer on the chicken breast, blackened seasoning, garlic powder, bay leaves, salt, black pepper, and chicken broth.
Put on lid of instant pot and turn on manual pressure. Make sure the valve is turned to the sealing position. Set timer for 25 minutes. Once timer goes off, allow the soup to naturally release for 10 minutes before using the quick release.
Take chicken out of soup and shred.
Add in shredded chicken and heavy cream and stir.
Serve up soup and garnish with chopped parsley, optional.
It's best not to freeze this soup as the rice will change in texture.
Taste the soup before serving and adjust the seasoning if needed.
If storing, let it cool to room temperature first.
Feel free to add in different veggies that you have in your fridge.