Wash/clean and rinse the rice at least twice until the water runs clear.
Clean and trim the fat off the chicken thighs.
Set to sauté high. Add oil and wait for 10-15 seconds.
Add chicken, salt, pepper, oregano and cook for 3-5 minutes or until no longer pink.
Add shredded carrots and cook for 1 minute.
Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.
Place rice on top of the chicken.
Pour water into the cooker. Gently submerge the rice in the water and do not stir.
Then add bay leaves & butter. Do not stir.
Place the lid on. Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
Remove and discard bay leaves.
Mix the chicken and rice together. Season with salt and pepper to taste.
Optional: Garnish with fresh chopped parsley.