Cut the chicken, onion, carrots, garlic, and parsley as described above. Place in separate containers.
Turn your Instant Pot to saute. Add butter.
Once the butter has melted, add garlic to center where butter is not.
Allow garlic to simmer.
Add onion and carrot.
Add 1 teaspoon of salt.
Allow to cook for approximately 7 minutes.
Add chicken.
Allow chicken to cook approximately 5 minutes.
Add remaining salt and pepper.
Add broth and rice.
Place Instant Pot lid, set to sealing.
Set your Instant part to manual high for 10 minutes.
Manual release all steam when finished.
Remove lid and add 1 cup of parmesan cheese and half of the parsley.
Stir well.
Serve and top with additional parsley and cheese as desired.
Notes
You may want to purchase extra chicken broth. This way you can add more to keep the rice creamy if you feel it's too dry for you. It's also great to have on hand for leftovers, as it tends to dry up as it keeps in the refrigerator.