Heat olive oil in Instant Pot on saute mode. Add onion and green pepper. Saute until softened, about 5 minutes. Remove from pot and set aside. Turn off heat.

Add curry powder and cumin to pot. Stir for about 30 seconds (pot will still be hot and spices will become fragrant). Then, stir in thyme, garlic, salt, lime juice, chili powder, all spice, and chicken broth.

Add chicken to pot. If you don't mind the vegetables being very soft, you can stir them in at this point as well. However, if you don't want them too soft, wait and stir them in after the chicken is cooked. Cover and cook on high for 11 minutes. Let natural release for 10 minutes.

Remove chicken and shred with two forks. Return to pot and stir peppers and onions if you haven't already done so.

In a medium sized pot, bring water, coconut milk and salt to a boil. Once boiling in stir in rice, cover, and reduce to simmer. Let simmer for 15 minutes, or until liquid is absorbed.

Serve chicken over rice.