On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion, carrots, bell pepper and 1 teaspoon salt, then cook, stirring, until the onion is softened and golden brown at the edges, 5 to 7 minutes. Stir in the garlic and curry powder, then cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice, the rice, broth and thyme, then distribute in an even layer.