Chicken and Rice

Season chicken thigh with paprika, garlic powder, salt and black pepper.

Set the Instant Pot to Sauté, heat olive oil and brown seasoned chicken for 3 minutes per side. Set aside. Cook onion for 3 minutes and garlic for 30 seconds.

Pour in chicken broth and scrape the bottom well (this stops a burn warning). Stir in white rice, lay the chicken on top, lock the lid and cook on HIGH pressure for 6 minutes. Release naturally for 10 minutes, then quick-release.

Stir peas into chicken and rice, put the lid back on for 3 minutes so they warm through, then fluff. Squeeze over lemon and scatter parsley.