Select the saute setting on your instant pot and add the olive oil.
Place to the side.
In a bowl add the sweet chili Thai sauce, soy sauce, fish sauce, ginger, garlic, lime juice, Sriracha, and stir to combine.
Place the rice in your Instant Pot and add the chicken on top of the rice.
Pour sauce over the top.
Add the broth into the pot and secure the lid.
Select the manual pressure setting on HIGH and set the timer to 10 minutes.
Once it is cooked allow it to natural release.
Remove the chicken and shred it with two forks.
Place the chicken back in the pot and stir to combine with the rice.
Garnish with cilantro, shredded carrots, and peanuts.