Sear the chicken. Set the Instant Pot to sauté on the high setting and add the olive oil. Once it shimmers, add the chicken in a single layer. Leave it undisturbed for three to four minutes until the underside turns a deep golden brown, then stir and cook for another two minutes. The pieces should look opaque on the outside with a little colour on the edges. Transfer to a bowl and set aside.

Soften the aromatics. Drop the butter into the pot and let it melt until it foams. Add the onion and carrots and cook for four minutes, stirring occasionally, until the onion turns translucent and smells sweet rather than sharp. Stir in the garlic and cook for just thirty seconds — you want it fragrant, not browned.

Bloom the spices. Sprinkle in the thyme, oregano, smoked paprika, pepper and salt. Stir constantly for about forty-five seconds. The kitchen will suddenly smell warm and earthy, and the vegetables will take on a rusty red tint. This brief toast is what gives the finished dish its depth.

Toast the rice. Add the rinsed, drained rice and stir to coat every grain in the buttery spice mixture. Cook for one minute — the grains should look glossy and slightly translucent at the edges.

Add the liquid and pressure cook. Pour in the hot stock and scrape the base of the pot firmly with your spatula to lift any stuck-on bits; this is the step that prevents a burn warning. Return the chicken and any resting juices to the pot and stir once. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes.

Let it release naturally. When the timer sounds, leave the pot alone for 10 minutes. You'll hear the faint hiss of steam tapering off as the pressure drops. After ten minutes, carefully turn the valve to venting to release any remaining pressure.

Make it creamy. Open the lid away from your face — the steam is fierce. Stir in the double cream and grated Cheddar while the rice is still hot, folding gently until the cheese melts into a silky, pale-gold sauce. Taste and adjust the salt.

Rest and serve. Leave the pot uncovered on the warm setting for five minutes. The mixture will visibly thicken as it sits. Scatter over the parsley and serve straight from the pot.