Place a metal strainer over a medium bowl. In a 4 cup measuring cup (or another bowl) combine rice, wine and broth. Stir a few times then pour through the strainer to separate the rice from the liquid. Set aside.
Turn electric pressure cooker to "saute" or heat a stove top pressure cooker over medium high heat.
Add olive oil and butter. When butter is melted add chopped onion and sprinkle with the garlic powder and dried thyme. Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the onion is soft and begins to develop some color, about 4-5 minutes.
Add the rice and “toast” for 1-2 minutes by stirring continually in the hot butter and oil. Don't worry if the rice sticks a little.
Add about ¼ cup of the reserved liquid and deglaze the pan by gently scraping with a spatula to remove browned bits from the bottom.
Reduce the liquid to about half. Add chicken and remaining liquid and stir a few times to combine.
Cover and lock the lid into place. Pressure cook on high for 6 minutes.
When cook time is complete, do a quick release of the pressure. Once the pin drops and there is no more steam coming out, carefully remove the lid.
Stir in the Parmesan cheese, fresh parsley, lemon zest, and fresh lemon juice. Season with additional salt and black pepper, if desired, and stir to combine.
Cover and let sit for 4-5 minutes to allow any excess liquid to be absorbed. Stir one more time then serve with additional grated Parmesan cheese on the side.