Sauté Chicken:

• Set the Instant Pot to “Sauté” mode and add olive oil.
• Season the chicken with salt and pepper. Once the oil is hot, add the chicken and cook until browned on both sides (about 3-4 minutes per side). Remove chicken and set aside.

Sauté Aromatics:

• In the same pot, add the diced onion and garlic. Sauté until the onion is translucent, about 2-3 minutes.

Add Rice and Broth:

• Stir in the rice, making sure it’s well coated with the oil and onions.
• Add the chicken broth, dried thyme, and paprika. Stir well.

Pressure Cook:

• Place the browned chicken on top of the rice mixture (don’t stir it in).
• Close the lid, set the valve to sealing, and select “Manual” or “Pressure Cook” for 10 minutes.

Natural Release:

• After cooking, let the pressure release naturally for about 10 minutes, then carefully do a quick release for any remaining pressure.

Add Veggies:

• Once safe to open, stir in the frozen peas and carrots. The residual heat will warm them up.

Serve:

• Fluff the rice with a fork, squeeze lemon juice over the top if desired, and garnish with fresh parsley.