1. Set the Instant Pot to SAUTÉ on normal heat. Add olive oil and let it heat until shimmering. Add diced onion and cook, stirring occasionally, 3–4 minutes until soft and translucent. Add minced garlic and cook 60 seconds more until very fragrant — the kitchen should smell noticeably good at this point.

2. Add cubed chicken pieces along with salt, pepper, garlic powder, and Italian seasoning. Cook 2–3 minutes, stirring occasionally, until chicken turns opaque on the outside. It won’t cook through at this stage — that happens under pressure. This sauté step builds flavor through browning rather than steaming.

3. Pour in about ½ cup of the chicken broth and scrape the bottom of the pot vigorously with a wooden spoon or silicone spatula until every bit of browned residue releases cleanly. This deglazing step prevents the BURN warning and sends all that caramelized flavor into the dish rather than wasting it on the pot.

4. Add rinsed rice to the pot and pour in the remaining chicken broth. Spread rice into an even flat layer — do not stir. Stirring rice into the liquid before pressure cooking increases the risk of the BURN warning and makes the rice gummy.

5. Lock the lid and set the steam valve to SEALING. Cancel SAUTÉ and press PRESSURE COOK (or MANUAL) on HIGH for 8 minutes. The pot takes about 10 minutes to come to full pressure before the 8-minute countdown begins. Once cooking completes, natural release pressure for 10 full minutes, then carefully turn the valve to VENTING to release remaining steam.

6. Open the lid carefully away from your face. Add butter, grated Parmesan, and lemon juice directly to the pot. Stir vigorously for 60–90 seconds — the heat from the rice melts the cheese and butter into a creamy, cohesive sauce. Stir in frozen peas or vegetables if using and let sit 2 minutes to warm through. Taste, adjust salt and pepper, garnish with fresh parsley, and serve immediately.