Heat the pressure cooker by pressing the chicken/meat button.

Season the chicken with salt and pepper and the smoked paprika.

Add the oil to coat the bottom of the pot.

Brown each piece of chicken on both sides, individually and set aside.

Add the onion, thyme, rosemary and garlic to the pot.

Place the chicken back in the pot with the larger pieces on the bottom.

Press the keep warm/cancel button.

Press the soup/stew button and adjust the timer to 30 minutes.

Place the lid on the unit and turn the steam release valve to the locked position.

Once the timer has counted down to zero, carefully release the steam and remove the lid.

Take the chicken out, leaving the liquid. Set the chicken in a dish to keep warm.

Remove the onions, garlic, rosemary and thyme with a slotted spoon and discard.

Pour the rice into the pot with the left over liquid and stir.

Place the lid back on the unit and turn the steam release valve to the locked position.

Hit the keep warm/cancel button.

Select the rice/risotto button.

Once the timer has counted down, release the steam and take the lid off.

Serve the chicken and rice with your favorite veggie and bread.