Step 1

Set Instant Pot to Sauté (high) setting and allow it to heat up.

Step 2

Heat olive oil. Add garlic and cook for 1-2 minutes or until fragrant.

Step 3

Add chopped onion, carrots, and celery. Cook, stirring, until vegetables are slightly tender, about 5 minutes.

Step 4

Push vegetables to the side and add chicken pieces, red pepper flakes, dried rosemary, and chicken bouillon powder. Stir well. Brown chicken on both sides for 10-15 minutes or until mostly cooked through.

Step 5

Add bay leaves, thyme sprigs, chicken stock, water, and rice. Stir to combine.

Step 6

Turn Instant Pot valve to Sealing position and set to pressure cook on High for 4 minutes.

Step 7

Once time has elapsed, allow to release pressure naturally for 5 minutes, then turn valve to Venting to let it quick release.

Step 8

Remove chicken pieces and shred, then return them to the pot. Remove bay leaves and thyme sprigs.

Step 9

Add lemon juice and chopped parsley and stir. Season to taste with salt and pepper, and serve.