Grease inside of a 6 quart instant pot.
Generously season chicken with salt and pepper. In the following order add, onion, carrots, rice, chicken breasts to the Instant Pot.
In a small bowl whisk together chicken broth, Better Than Bouillon, salt, pepper, Italian seasoning, poultry seasoning, thyme, and sherry. Pour sauce over chicken. DO NOT STIR! Spread cream of chicken soup over chicken breasts.
Lock the lid and set the valve to seal. Set function to "manual mode-high pressure" for 12 minutes. The Instant Pot will take about 10 minutes to reach pressure and will start on its own.
When the pressure cooking cycle is completed, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure. Carefully open the Instant Pot (there still may be some steam) and remove chicken to a plate and shred into bite sized pieces, return to the rice and mix well.
Stir in thawed peas, cover and let sit 1-2 minutes. Stir everything together, spoon into individual bowls, garnish with parsley and serve.