Preheat the electric pressure cooker by selecting one of the options.

Melt the butter in the pot and saute the onion for two minutes.

Add the garlic and saute one minute more.

Add the rice, quinoa, chicken stock, lemon juice, zest, rosemary and oregano.

Place the lid on top and lock it in place.

Turn the steam release valve to closed.

Clear the settings and select the rice/risotto button.

Adjust the timer to 10 minutes.

Once the timer has finished counting down, carefully release the steam and unlock the lid.

Stir in the chopped spinach and add salt and freshly ground black pepper to taste.