Place whole chicken in Instant Pot breast side up, then add water, salt, and 1 teaspoon of pepper. Lock lid, close vent, and cook for 30 minutes on high pressure.
Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then transfer chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good! Using a fine mesh strainer or slotted spoon, remove any pieces of chicken that may still be in broth.
Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and cook` for 4 minutes on low pressure.
Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Discard all the skin and bones.
Once cook time is complete, do a controlled quick-release of pressure. (If liquid starts to come out of vent, just close it and wait 15 seconds or so, then open vent halfway. Sometimes the rice will produce those starchy bubbles.) Then remove lid and add chicken and ½ teaspoon black pepper to pot. Mix well.
Serve and enjoy!