Season both sides of each piece of chicken with salt & pepper.
Press the sauté button on your Instant Pot. Add the oil and onion and sauté for 3-4 minutes. Stir in the garlic, then add the chicken broth, lemon juice, rice (rinse it first), Italian seasoning, and butter. If you want to add carrots, add those in at this point too. Leave the sauté button pressed so it heats up as you're adding the ingredients.
Give the ingedients in the Instant Pot a good stir (make sure nothing is sticking), and then immediately add the chicken pieces on top. Close the lid, set the valve to "sealing", and cook on high pressure for 12 minutes.
Once the countdown has completed, let the pressure release naturally for 5 minutes, then quick release the rest of the pressure. Give the rice a stir prior to serving (it will absorb a little more liquid as it rests for a few minutes). The rice will have a consistency that's soft, creamy, and a little sticky. If needed, season with salt & pepper to taste.
I have tested this recipe multiple times in my 6-quart Instant Pot, and it has worked every time without a burn warning (I've heard this can happen in some of the larger and newer Instant Pots when cooking certain recipes - such as ones with rice). I suggest following my instructions exactly as written for best results.
If desired, use low-sodium chicken broth. I found this recipe to be perfectly seasoned with regular chicken broth, though.
Makes 4 generous servings. If I was eating this by myself, it would be more like 6+ servings.
Inactive time indicates the time it takes the Instant Pot to get up to pressure and the time for natural pressure release.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.