Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion, carrots, bell pepper and 1 teaspoon salt, then cook, stirring, until the onion is softened and golden brown at the edges, 5 to 7 minutes. Stir in the garlic and curry powder, then cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice, the rice, broth and thyme, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; set the pressure level to Low. Set the cooking time for 10 minutes. Meanwhile, season the shrimp with salt and black pepper; set aside. When pressure-cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Add the shrimp and peas to the pot, then re-cover without locking the lid in place. Let stand until the shrimp are opaque throughout, about 10 minutes. Using a fork, fluff the rice and stir in the shrimp and peas. Taste and season with salt and pepper.