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In a small bowl, mix the Italian seasoning, kosher salt, and black pepper. Rub the seasoning mixture onto the chicken pieces.
Set your Instant Pot to the sauté function (high) and let it heat up. Add 1 tbsp of olive oil, followed by the chicken and diced onion. Sauté for 3-4 minutes until the onion becomes translucent and chicken is no longer pink.
Add the minced garlic and sauté for an additional 30 seconds.
Press cancel to stop the sauté process, add half the broth, and scrape the bottom of the pot with a wooden spoon to remove any stuck-on bits, then add remaining broth and rice.
Secure the Instant Pot lid and set the pressure release valve to sealing position. Set the Instant Pot pressure cook on high pressure for 6 minutes.
When the cooking time is complete, allow for a natural pressure release for 3 minutes (do nothing), then quick release the remaining pressure.
Carefully remove the lid and add the heavy cream, lemon juice, and lemon zest, stirring gently to combine.
Stir in the frozen peas and let the residual heat warm them up for about 2 minutes.
Serve the creamy lemon chicken and rice in bowls, garnished with fresh parsley and lemon slices. Enjoy!