Step 1

Dice the chicken into 1-inch cubes, trimming off any fat. Season evenly with a ½ teaspoon each of salt and pepper.

Step 2

Turn the Instant Pot to saute, add the oil and butter to the inner pot, and let heat until butter is melted.

Step 3

Add the seasoned chicken, onion, and carrots to the inner pot and saute, stirring occasionally, until the onion is softened and the chicken is just lightly browned.

Step 4

Add in the garlic and thyme leaves and saute for 30 seconds, just to toast the garlic and thyme.

Step 5

To the inner pot, add the wine (or ½ cup of additional chicken broth) and scrape up any browned bits off the bottom of the inner pot. Let the wine cook off for 1-2 minutes and then hit cancel on the Instant Pot to turn off the saute function.

Step 6

Add 2 cups of chicken broth, 1 teaspoon of salt, and 1/2 teaspoon of pepper to the inner pot and stir to combine.

Step 7

Place the rice into a fine mesh strainer and rinse well. Add the rinsed rice to the inner pot and gently push it down to fully submerge it into the liquid.

Step 8

Place the lid on the instant pot, be sure the vent knob is pointed towards sealed, and set to cook on HIGH PRESSURE for 3 minutes. (Hit manual or pressure cook and then use the +/- buttons to adjust the time to read 3.)

Step 9

Once the cooking time has elapsed let the pressure release naturally for at least 10 minutes.

Step 10

Open the lid, and add the frozen peas, and parmesan cheese. Fluff the rice with a fork, as you gently stir in the peas and cheese. Cover the instant pot and let sit for 2-3 minutes, or until the peas have warmed through.

Step 11

Garnish with fresh parsley and additional parmesan cheese if desired, and serve.