Turn your Instant Pot to the sauté setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.) Add the olive oil and butter to the Instant pot and cook until the butter has melted. Add the onion, carrots, green bell pepper and sauté for 3 minutes until the onion softens and becomes translucent. Add the garlic and cook for another 30 seconds until fragrant. Add the chicken pieces, rice, chicken broth, salt, pepper, chicken bouillon to the instant pot and stir everything together. Close the lid.  Seal the valve and set the Instant Pot to Manual/High Pressure for 7 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure by turning the valve to "Venting". Carefully stir everything together, then garnish with freshly chopped parsley and serve.