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Pat dry the chicken drumsticks with a kitchen towel. Add lemon juice and all the dry seasoning for the chicken. Rub the chicken legs to coat them well with the seasonings.
Set the instant pot on Saute mode at NORMAL heat. Add butter and olive oil. When hot, gently release the chicken drumsticks and sear them until golden on all sides. Set aside.
Lower the heat to LOW mode on SAUTE settings. Add onion and garlic, and sauté for 30 seconds. Add salt to taste, then add bell peppers and sauté for another 30 seconds.
Stir the better than bouillon chicken base and tomato paste into the warm water and pour this into the pot. Deglaze the pot by scraping the sides and bottom with a spatula.
Cancel the saute mode. Rinse the white basmati rice until clear water runs through. Drain and add to the instant pot. Layer the seared chicken drumsticks on top of the rice without stirring.
Secure the lid of the instant pot, seal the valve, and PRESSURE COOK on HIGH for 5 minutes. After cooking, allow 10 minutes natural pressure release, then release the rest of the pressure manually.
Open the lid carefully, remove the chicken drumsticks, and fluff the rice with forks. Serve garnished with lemon juice and fresh chopped parsley.