1. Set your Instant Pot to the “Saute” function. Add the olive oil. Once hot, add the cubed chicken and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. You don’t need to cook it through, just get some color. Add the chopped onion and cook for another 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

2. Pour in about 1/4 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice and adds flavor.

3. Stir in the rinsed basmati rice, dried oregano, salt, and black pepper. Mix everything well to combine.

4. Pour in the remaining 1 1/4 cups of chicken broth. Gently spread the mixed frozen vegetables over the top of the rice and chicken mixture. Do not stir after adding the vegetables, as this can prevent the rice from cooking properly.

5. Secure the lid on your Instant Pot, ensuring the venting knob is sealed. Select the “Pressure Cook” or “Manual” setting on High Pressure for 5 minutes.

6. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. This is important for the rice to fully absorb the liquid and become fluffy. After 10 minutes, carefully switch the venting knob to the “Venting” position to quick release any remaining pressure.

7. Carefully open the lid. Fluff the pilaf gently with a fork to combine the chicken, rice, and vegetables. Garnish with fresh chopped parsley, if desired, and serve hot.