Instant Pot® Garlic-Herb Chicken and Rice

Rinse rice in a colander until the water runs clear. Let soak while you prepare the rest.

Mix lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a small bowl. Rub over chicken thighs.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add the oil when pot is hot. Add seasoned chicken to the pot and sear, 2 to 3 minutes on each side. Remove and set aside.

Melt butter in the pot, add onion, and cook until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds, watching carefully as it will brown fast. Add oregano, thyme, dried parsley, paprika, and remaining 1 teaspoon chili powder. Mix well. Add rice and roast, 2 to 3 minutes. Pour in chicken broth, making sure to scrape the bottom of the pot completely. Season with salt and pepper to taste. Add chicken in a single layer; add any liquid made while resting.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let rest for an additional 10 minutes.

Sprinkle with Parmesan cheese and parsley when serving.