Remove QuickSteak Chicken from package and set aside. Prepare onion, carrots, celery, garlic and ginger.
Set Instant Pot to sauté setting, add oil to stainless steel insert, allow to heat 2 to 3 minutes.
Dump in chopped vegetables, sauté 3 to 4 minutes.
Add grated garlic, ginger, thyme, rosemary, turmeric, salt and pepper.
Add chicken broth and rice, stir.
Break apart chicken into three pieces, drop into broth mixture.
Close the lid, set valve to sealing position. Make sure the Instant Pot is set to HIGH pressure.
Press the pressure cook button.
Set timer to 5 minutes, it will take about 7 minutes for the Instant Pot to come to pressure.
When timer is done let the pressure release naturally for 5 minutes, then flip the valve to venting position to release remaining pressure.
Open lid carefully, remove chicken patties and shred on board with two forks, add chicken back to Instant Pot.
Add peas, if using and stir. Garnish with chopped parsley or herbs.