Click on Saute and adjust it to high heat. Once hot add butter, oil, and stir for the butter to melt. Add the chopped onion, grated carrots, celery, minced garlic, and salt. Stir occasionally and cook for 5 minutes, until softened.
Add the chicken, some salt and the ground black pepper, Italian dried herbs, and dried parsley. Cook, stirring occasionally for 5 minutes.
Add chicken broth and rice and stir to combine.
Cut the whole garlic head in half crosswise and add the garlic halves on top of the rice, cut-side down.
Add bay leaves and one half of the lemon.
Cover and lock the lid, set valve to sealed and cook on manual high pressure for 10 minutes then do a quick release.
Open the lid, discard garlic head, bay leaves, and lemon half.
Stir in 1/2 cup of shredded parmesan cheese and the fresh chopped parsley.
Serve topped with more cheese and garnish sprinkled with parsley.