Heat the Instant Pot on the sauté setting at high and add the butter, olive oil, diced onion, grated or julienned carrots, and 1 teaspoon of sea salt. Cook while stirring occasionally until the vegetables turn golden and soften, about 5 minutes.
Add the chopped chicken pieces along with the remaining 1 teaspoon sea salt and ground black pepper. Continue cooking and stirring occasionally to brown the chicken, approximately 5 minutes.
Pour in the chicken broth and add the un-rinsed Jasmine rice, stirring everything together well. Slice the whole garlic head in half crosswise and place the halves on the top with the cut sides facing down.
Seal the Instant Pot lid and set to manual high pressure for 10 minutes. Once the cooking finishes, perform a quick release to let out any remaining pressure.
Open the lid carefully, then stir in the shredded parmesan cheese and chopped parsley. Serve immediately, garnished with extra cheese and parsley as desired.
