Prepare Chicken Stock Mixture:

• In a bowl, combine chicken stock, granulated garlic, kosher salt, white pepper, paprika, and soy sauce. Whisk until well mixed and set aside.
  4 Cups Chicken Stock, 1/2 tsp Garlic Powder, 1/2 tsp Kosher Salt, 1 tsp Pepper, 1 tbsp Paprika, 1 tbsp Soy Sauce

Sauté the Vegetables:

• Turn on the Instant Pot and select the "Sauté" function.
• Add the oil to the pot and let it heat up.
  4 tbsp Cooking Oil
• Add the chopped onion and cook until translucent, about 3-4 minutes.
  1 Cup Yellow Onion (Chopped)
• Add the minced garlic and cook for another 30 seconds, stirring frequently.
  1 1/2 tbsp Minced Garlic

Toast the Rice:

• Add the rice to the Instant Pot and stir to coat the rice with oil and vegetables. Cook for about 2-3 minutes, stirring frequently, until the rice is lightly toasted.
  1 1/2 Cups Long Grain Rice

Add Liquid and Cook:

• Pour in the prepared chicken stock mixture and stir to combine.
• Cancel the "Sauté" function.
• Close the lid and set the valve to the sealing position.
• Select the "Pressure Cook" or "Manual" function and set the timer for 6 minutes on high pressure.

Natural Release:

• Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.

Finish the Rice:

• Open the Instant Pot and stir in the whipped butter until fully melted and well distributed.
  2 Ounces Whipped Butter
• Stir in the chopped fresh parsley.
  1/4 Cup Fresh Parsley

Serve the rice hot as a side dish.

Notes:

• Adjust seasoning to taste before serving, especially since chicken stock can vary in saltiness.
• If you don't have whipped butter, you can use regular softened butter.