Lightly season Chicken Thighs with Salt, Pepper, and Garlic Plus.

In a fry pan on medium high heat, add Oil, allow to get hot. Add Chicken Thighs, sauté 3 minutes, stir, sauté 3 minutes more. Remove Chicken, leaving Oil in the pan, then cut into 1 cm cubes. Add Chicken to Instant Pot.

Reduce heat to medium.

Add Onion, lightly season with Salt, Pepper, and Garlic Plus. Sauté 6 minutes, stirring regularly. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté 5 minutes. Add Peppers, lightly season with Salt, Pepper, and Garlic Plus, sauté 5 minutes.

Make a well in centre of the pan, add garlic and sauté for 30 seconds. Deglaze pan with Wine, add to Instant Pot.

Add Butter to fry pan, then add Mushrooms, sauté for 7 minutes, until Mushrooms shrink. Add Mushrooms to Instant Pot.

To the Instant Pot add Chicken Stock, Salt Pepper, Thyme, and Rice. Mix well.

Pressure Cook for 17 minutes.

Remove the Chicken, and Rice.