Instant Pot Chicken and Rice

Instant Pot® is truly great in this quick and easy dish. The chicken thighs are first fried and then cooked together with the long-grain rice until they are moist and soft. Thanks to the ease of use of Instant Pot®, the rice gets an extra chicken flavor and at the same time turns out perfectly cooked. What's the best part about this simple dish? Everything will be ready to eat in less than an hour!
Select the ROASTING mode in a programmable high-pressure slow cooker (for example, in a fast-food slow cooker). (Cooking times, instructions, and settings may vary depending on the make or model of cooker.) Select the high temperature mode and let it warm up for 2-3 minutes.Meanwhile, combine rosemary, thyme, salt, garlic powder, paprika, pepper, dry mustard, and oregano in a small bowl. Rub the chicken evenly with the spice mixture.Add the butter and bake the chicken in a slow cooker; cook until it is lightly browned, about 2 minutes on each side. Transfer the chicken to a plate, leaving the fillings in the slow cooker.Add the rice to the slow cooker; stir until it is covered with a sprinkle. Click CANCEL. Add the broth. Roll the chicken in rice. Cover the stove with a lid and lock it in place. Turn the steam release knob to the SEALING position. Select the MANUAL / PRESSURE cooking mode. Cook at HIGH pressure for 9 minutes. (It will take 10-15 minutes for the stove to reach pressure before starting cooking.) After cooking, let the pressure drain off naturally for 5 minutes. Carefully turn the steam release knob to the EXHAUST position and allow the steam to escape completely (the float valve will lower). (This will take 1-2 minutes.) Remove the lid from the stove.Transfer the chicken to a plate. Gently stir the grated lemon zest into the rice. Serve rice with chicken and lemon wedges.