1. Add pesto, salt and pepper to the chicken thighs and toss to coat. 
2. Set your pressure cooker to “saute” then add the olive oil. When olive oil is hot, sear each chicken thigh on each side. You may have to work in batches to avoid crowding the pan. 
3.  Remove the chicken from the instant pot (it does not need to be cooked all the way through yet) then add diced onion and cook for about 5 min or until the onions are translucent. 
4. Add in minced garlic and cook for another 1 minute. 
5. Deglaze the pot with chicken broth (add broth to the pot, then use a flat spoon/spatula to scrape the bottom of the pot. Make sure to get all of the stuck-on pieces off of the bottom so you don’t get a burn notice). 
6. Double rinse jasmine rice, then add Italian seasoning. Stir to combine. 
7. Place chicken back on top of rice, then cook on high pressure for 6 min, then let sit for 10 more minutes before releasing pressure. 
8. Remove chicken from the instant pot (make sure internal temp is 165 F), then add parsley to pot and fluff the rice.

For each dish: 

• ½ cup rice
• 75 g sliced chicken thighs 
• Add 1 wedge of lemon to each serving.

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