Instant Pot Chicken and Rice

On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot. Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally. Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly. Now add carrots, chicken, rice, water, salt, pepper and bay leaves. Stir, scrape rice off the walls and level with a spoon to make sure rice is simmering in liquid. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 22 minutes. Display will say ON, Instant Pot will take about 15-20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin. After 22 minutes your chicken and rice is ready, Instant Pot will beep and now it needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take 20-30 minutes - Natural Release (recommended for this recipe). OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house. Open the lid and serve hot. If you like corn and peas in your chicken and rice, add frozen now and stir.