Make the white sauce by whisking all white sauce ingredients in a medium-sized bowl. Set aside.
Combine chicken, lemon juice, 2 Tbsp olive oil, oregano, garlic powder, and ground coriander.
Set the Instant Pot to saute function. Once Instant Pot says “Hot,” add 2 Tbsp olive oil to the pot. Add 2 or 3 chicken pieces to the pot and allow to cook until browned on each side, about 3-4 minutes each side. Remove and set aside.
Add about ¼ cup chicken broth to the pot and use a wooden spoon to deglaze pot by stirring up brown bits. Then add onions and garlic and cook until onions have softened. Next, add turmeric powder, cumin, and rice and stir to coat rice. Add remaining chicken broth and place chicken thighs on top of rice, ensuring they are covered by the broth.
Turn the Instant Pot off by pressing “Cancel.” Press “Pressure cook (make sure it’s set to high pressure), set timer to 10 minutes. Place cover on Instant Pot and make sure valve is set to sealing.
Once the timer is up, allow Instant Pot to natural release for 10 minutes, then quick release. Open the cover and add the desired amount of salt and pepper.
Top chicken and rice with white sauce. Serve alongside with shredded lettuce and chopped tomatoes. Enjoy :)