Dice chicken breast in 1x1 inch cubes. Season it with salt, black pepper and Cajun.
Set Instant Pot to Sauté on high heat by pressing “sauté” button twice. Sauté chicken in two batches for about 5 minutes, until golden color. After the chicken is done, scoop it out to a different bowl.
Add diced onion and carrots to the pot and sauté for about 5 minutes until the onion gets a nice golden color and carrots soften. Turn off the sauté function, by pressing the button “cancel”.
Add chicken to the pot and mix it together with vegetables. Add chickpeas on top, DO NOT STIR. Then add rinsed rice on top of the chickpeas, DO NOT STIR!
Cut off the bottom of the garlic head and press it into the rice. Add chicken stock, and season with a little bit more salt and pepper.
Cover with a lid and cook on Manual high pressure for 12. Make sure that the venting knob is turned to “Sealing”!
When it is done, let it naturally release the pressure for 5-7 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
After you open the lid, remove the garlic head. Mix the chicken and rice, add parsley, and mix again.