In a 6 or 8 quart Instant Pot, heat the oil using the saute function heat oil. Once hot, add the onion and cook, stirring often, until beginning to soften, about 3 minutes. Add in the chicken, salt, garlic, pepper, paprika, turmeric and cumin and cook until the chicken is no longer raw, about 3 minutes. Shut off the saute function.

To the pot, add the rinsed rice, chicken broth and stir together.

Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 10 minutes. Once done, switch the valve to open to release all of the pressure.

Remove the lid from the Instant Pot and add in the frozen veggies. Use a fork to fluff up the rice and mix in the veggies. Place the lid back on top, and set the valve back to sealing. Allow the frozen veggies to steam for 5 minutes.

Open the valve and release any pressure (if there is any), open the lid, add the lime juice and fluff the rice with a fork. Taste and adjust seasoning, adding more salt and lime juice as needed.

Serve with cilantro.