Set Instant Pot to SAUTE. Rub chicken with oil, then season with salt, pepper, garlic powder, and 1 teaspoon dried herbs.

Add chicken to the pot, brown for 1-2 minutes on each side, then transfer to a plate.

Add butter and garlic to the pot and stir 1-2 minutes until butter is melted and garlic lightly browned and fragrant.

Add mushrooms and stir for 2-3 minutes until browned.

Stir rice and 1 cup of broth into the pot. Add 1 teaspoon of dried herbs. Set a steam rack in the pot with the handles up. Place chicken on the rack.

Cover and set to PRESSURE COOK or MANUAL for 5 minutes. Cook, then do a natural release for 5 minutes, remove the lid.

Remove chicken and rack from the pot. Fluff rice with a fork and stir in parmesan cheese. Garnish chicken and rice with chopped parsley, cracked black pepper, and additional cheese if desired and serve.