1. Set your Instant Pot to “Saute” mode. Once hot, add the olive oil. Season the chicken thigh pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the pot and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. You don’t need to cook it through completely, just get some color on it. Remove the chicken from the pot and set aside.

2. Add the chopped onion to the pot and saute for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Stir in the minced garlic and cook for another minute until fragrant.

3. Stir in the rinsed long-grain white rice, ensuring it’s well coated with the onion and garlic mixture. Pour in the chicken broth, then add the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried thyme. Gently stir everything together, making sure no rice is stuck to the bottom of the pot.

4. Carefully place the browned chicken pieces on top of the rice mixture. Do not stir the chicken into the rice; it should rest on top to cook evenly.

5. Secure the lid on your Instant Pot and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” mode and set the timer for 7 minutes on high pressure.

6. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes. This means you do nothing and let the pressure come down on its own for five minutes. After 5 minutes, carefully switch the valve to the “Venting” position to quick release any remaining pressure.

7. Once the float valve drops, open the lid. Gently stir in the frozen peas. Let the dish sit for 2-3 minutes to allow the peas to warm through and the flavors to meld. Fluff the chicken and rice with a fork, garnish with fresh parsley, and serve hot. The rice should be tender and fluffy, and the chicken moist and fully cooked.