Combine chicken stock and wild rice in a pressure cooker.

Cook at full pressure for 20 minutes.

Release the pressure from the cooker.

Add diced carrots, celery, and onion to the pressure cooker.

Add cubed chicken to the pressure cooker.

Cook at full pressure for 3 minutes.

Soften butter and mix with flour until a paste forms (roux).

Add sherry to the butter/flour mixture.

Add mushrooms to the sherry and butter/flour mixture.

Add the mushroom mixture to the pressure cooker.

Heat the cooker over medium heat until the mushrooms are cooked, about 3-5 minutes. Do not place the lid on the pressure cooker.

Add heavy whipping cream and mix well.

Season with nutmeg, sea salt, and ground pepper to taste.