Set your Instant Pot to sauté mode and heat the olive oil until it shimmers. Add the diced onion and cook for 3-4 minutes until it softens and becomes fragrant. Stir in the minced garlic during the last 30 seconds to prevent burning while releasing essential oils.

Add the chicken pieces to the pot, stirring occasionally for 4-5 minutes. The chicken doesn't need to cook through completely, but light browning creates deeper flavor. Listen for that gentle sizzle - it means you're building delicious browned bits on the bottom of the pot.

Sprinkle the unrinsed rice directly over the chicken mixture without stirring. This technique prevents the rice from sticking to the bottom during pressure cooking and the starch helps create a creamier texture.

Pour the chicken broth evenly over the rice - resist stirring. Sprinkle the paprika, thyme, salt, and pepper over the top. The liquid will carry these seasonings down through the layers as it cooks.

Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes, then allow natural release for 10 minutes before quick-releasing any remaining pressure. This gradual pressure release prevents mushy rice while ensuring tender chicken.

Stir in the frozen vegetables and let them warm through from the residual heat for 2-3 minutes. Taste and adjust seasonings as needed. Garnish with fresh parsley for color and brightness.