Prepare your onions, and chicken. Set to the side.
Set Instant Pot to Saute mode.
Add the butter and allow it to melt.
Add your bay leaves and cinnamon stick.
Saute for 30 seconds.
Add your onion, stir often. Cook for 1-2 minutes.
Add ginger and garlic. Stir to combine.
Cook for a minute.
Add the curry powder, turmeric powder, chili powder, smoked paprika
Mix well and cook for another 1 minute.
Add Chicken to the instant pot. Stir to combine.
Add basmati rice, and carrots. Stir to combine.
Add Chicken Stock to the Instant Pot.
Close the instant pot lid, and the valve to close.
Cook on Manual for 7 minutes.
After the cooking is complete let the pressure release naturally for 10 minutes,
Add the frozen peas, stir to combine.
Close the lid for 5 minutes.