Wash and drain rice 3 to 4 times. Set aside.
Heat up the Instant Pot by pressing [Sauté] twice to get it to “Sauté More”.
While Instant Pot is heating up, place chicken thighs on a plate. Sprinkle ½ teaspoon salt and curry powder all over chicken. Turn with a pair of tongs to get them well coated.
When the word “Hot” appears on the display, add vegetable oil. Swirl the pot around to coat the bottom. Sear chicken thighs in one single layer for 4 to 5 minutes on each side. Remove and set aside.
Add sliced onion. Sauté for 2 minutes.
Stir in rice and pour in coconut milk. Stir to deglaze the bottom of the pot.
Add frozen green peas. Place seared chicken thighs on the top of rice. Press [Cancel].
Close and lock the lid. Turn steam release handle to “Sealing” position. Press [Rice] and allow the contents to cook. The [Rice] mode is low pressure and it takes 12 minutes to cook after the pressure builds up.
When cooking cycle has completed, let the cooker go into “Keep Warm” mode. After 10 minutes, press [Cancel] and turn the steam release handle to “Venting” position. When the float valve drops down, open the lid carefully.