Set the Instant Pot to sauté mode and add a tablespoon of olive oil.
Season two chicken thighs with salt, pepper, and a bit of oregano. Brown them in the pot for a few minutes on each side.
Add half a cup of diced onion and a minced garlic clove, sautéing until fragrant.
Stir in one cup of brown rice, one cup of black beans, one cup of chopped bell peppers, and one and a half cups of chicken broth.
Cancel sauté mode, secure the lid, and set the Instant Pot to manual high pressure for 22 minutes.
Once done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
Fluff the rice, serve with a squeeze of lemon, and garnish with fresh parsley. Enjoy!