In a small bowl mix together the salt, pepper, cumin, and 1 teaspoon of paprika.
Pat chicken dry with paper towels and sprinkle chicken thighs all over with the spice mixture.

Click the “Saute” setting on your Instant Pot and let it heat up until it reads “Hot”.

Add the olive oil to the instant pot and place the chicken thighs skin side down, allowing them to cook on “High” for about 5 minutes until the skin is lightly golden and crisp. Flip the chicken thighs with tongs and cook for 2 minutes on the other side. Transfer the chicken to a plate and set aside.

To the Instant Pot (still on the saute setting), add the onion and carrot. Saute on “Medium” heat for 5-7 minutes or until the onion is translucent and somewhat softened. Mix in the garlic, dried oregano, remaining paprika, and tomato paste. Saute on “Medium” for 2 minutes, mixing often.

Pour the broth into the pot and use your spoon to scrape down any bits that are stuck to the bottom of the pan.

Place the seared chicken into the pot (skin side facing upwards) and press down so they’re submerged in liquid at the bottom of the pan.

Sprinkle over the rice and press it into the liquid with your mixing spoon, and give it a bit of a mix. The liquid should fully cover the rice.

Cover the Instant Pot and set the Instant Pot to “Pressure Cook” on “High Heat” for 10 minutes.

Once the time is up, all the pressure to naturally release for 5 minutes. Then, press the Quick Release button, to finish releasing the pressure. Do NOT open the pressure cooker lid if the float valve is up; it MUST be fully down to ensure safety.

Once it is safe to remove the lid, uncover and remove the chicken pieces onto a plate.

Add the peas, lemon, and chopped parsley to the rice and fluff with a fork.
Transfer the rice to a serving plate with the chicken. Enjoy!