Turn the instant pot on saute mode.
Add oil and whole spice - saute for 30 seconds.
Then add the onions and cook until they are caramelized.
You will need to stir the onions often so they don't burn.
Turn the instant pot off for a few minutes if the heat is too high and continue to cook on residue heat.
Cook until the onions have reduced to 1/3 of its original volume. They should soft and caramelized. about 5 minutes.
Then add the marinated chicken to the onions.
Sear the chicken on all sides stirring frequently - 3 minutes.
Then add 1/4 cup water and deglaze any onions and spices that may have got stuck the bottom of the pan - 2 minutes.
Now add the chopped herbs - cilantro and mint.
Spread the chicken evenly in the pot.
Then spread the soaked drained rice over the chicken.
Add salt to the water - stir well.
Gently pour water over the chicken and rice. Do not stir but make sure all the rice is submerged.
Close the instant pot - seal the vent.
Pressure cook on high - 6 minutes.
Follow with quick release - this will prevent the rice from overcooking.
Open the Instant Pot.
Fluffy rice - add more fresh herbs - cilantro.