Rinse and pat dry six (6) chicken drumsticks, place them in a large bowl and liberally season them with freshly cracked black peppercorns, Old Bay seasoning, and McCormick Garlic Black Pepper with Sea Salt.
Press the Sauté button on the Instant Pot and add two (2) tablespoons of extra virgin olive oil.
When the oil is hot, add the drumsticks a few at a time and brown them evenly. Remove browned drumsticks and a few more, continue until all of the drumsticks are browned.
Place all of the drumsticks back into the Instant Pot and add two 32 ounce containers of chicken stock, carrots, parsnips, onions, garlic, two fresh sprigs of rosemary, and the remaining extra virgin olive oil.
Secure and lock the Instant Pot lid into place. Select the Meat|Stew setting and ensure the vent is switched to the closed position. Cook until the timer sounds.
Vent the Instant Pot and unlock, then remove the lid.
Spoon the rice into the pot and allow the stew to steep for ten (10) minutes.
Ladle the chicken stew in individual serving bowls and top each bowl with freshly minced flat-leaf parsley.
Serve.
