Servings: 4

2 (12-ounce) bone-in split chicken breasts, trimmed. 2 (12-ounce) bone-in split chicken breasts, trimmed.
¾ teaspoon table salt, divided. ¾ teaspoon table salt, divided.
¼ teaspoon pepper. ¼ teaspoon pepper.
1 tablespoon extra-virgin olive oil. 1 tablespoon extra-virgin olive oil.
1 onion, chopped fine. 1 onion, chopped fine.
2 celery ribs, sliced ¼ inch thick. 2 celery ribs, sliced ¼ inch thick.
4 garlic cloves, minced. 4 garlic cloves, minced.
2 cups chicken broth. 2 cups chicken broth.
1½ cups long-grain white rice, rinsed. 1½ cups long-grain white rice, rinsed.
3 bay leaves. 3 bay leaves.
¾ cup frozen peas, thawed. ¾ cup frozen peas, thawed.
4 teaspoons capers, rinsed. 4 teaspoons capers, rinsed.
2 tablespoons chopped fresh oregano. 2 tablespoons chopped fresh oregano.

Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on one side, about 5 minutes; transfer to plate.
Add onion, celery, and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, rice and bay leaves, scraping up any browned bits. Nestle chicken skin side up into rice and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes.
Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to cutting board and discard skin, if desired. Tent with aluminum foil and let rest while finishing rice.
Discard bay leaves. Add peas and capers and gently fluff rice with fork to combine. Lay clean dish towel over pot, replace lid and let sit for 5 minutes. Gently fold in oregano. Carve chicken from bones and slice ½ inch thick. Serve with rice.