Instant-Pot Jamaican Curry Chicken

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1 1/2 cups long-grain white rice

2 tablespoons vegetable oil

1 onion, chopped

1 3/4 pounds skinless, boneless chicken thighs

2 tablespoons Jamaican curry powder

1/2 teaspoon dried thyme

Kosher salt and freshly ground pepper

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1/2 to 1 habanero chile pepper, minced

1 pound russet potatoes, roughly chopped

2 large carrots, roughly chopped

1 cup low-sodium chicken broth

Jamaican hot sauce, for serving