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Turn Instant Pot to saute and add the oil.
When the Instant Pot reads "hot", add the onion and carrots and cook, stirring often, until the onion has softened.
Add the chicken breast pieces, cooking and stirring until just cooked on the outside, about 3-4 minutes.
Add the garlic, salt, parsley, oregano, thyme and pepper and cook for 1 minute.
Add the broth, scraping the bottom of the pot with a wooden spoon to remove any stuck on bits as well as possible (this will prevent a burn message). Turn off the Instant Pot.
Stir in rice and peas, and smooth out the top so that all of the rice is covered by the liquid.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook on high for 3 minutes. It will take about 10 minutes for pressure to build and the cook time to start.
When the cook time is up, allow the pressure to release naturally for 10 minutes, then open the valve and remove the lid. Stir to fluff and serve.