Step 1

On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot.

Step 2

Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally.

Step 3

Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.

Step 4

Add remaining ingredients in the following order: chicken, carrots, brown rice, water, salt, pepper and bay leaves. Do not stir.

Step 5

Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: white rice - 10 minutes, brown rice - 22 minutes.

Step 6

Display will say ON, Instant Pot will take about 15-20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

Step 7

When display says OFF, release the pressure using Quick Release method by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house. Then open the lid.

Step 8

Add dill or parsley and stir. If you like corn and peas with your chicken and rice add frozen now and stir again. Serve hot!