Add butter (or oil if you're wanting dairy free) to the Instant Pot on High Saute.

Allow the butter to slightly brown and get fragrant. Dump in the rice and stir to coat and get toasty, 3-5 minutes.

In a liquid measuring cup, mix together water with Better than Bouillon (you can just use chicken broth if you have it). To the cup, add lemon juice, 2 teaspoons of garlic, and salad dressing or substitution (I used White Balsamic Citrus Basil salad dressing from Costco)

Stir the liquid into the rice and scrape any browned bits into the liquid. Ensure there aren't any burned bits of rice to the bottom of the pot. Then, layer frozen boneless skinless chicken thighs on top of the rice. Top the chicken with garlic powder, pepper, oregano, lemon slices, and parsley.

Lock the lid, turn the knob to sealing, and cook on manual high pressure for 10 minutes with a 5 minutes natural pressure release. I served with Instant Pot Broccoli. I thought it was really yummy topped with some more lemon juice, lemon zest, and a little fresh salt right on top.

Optional: After opening the lid, the first time, add uncooked small broccoli florets right on top of the chicken and rice. Replace the lid, and let steam in the residual heat for 5-10 minutes until cooked through, depending on the size of florets. Then stir and serve.