First make a paste by blitzing the paste ingredients in a blender, you want a coarse paste. If you have a Thermomix, I added the garlic, ginger, turmeric and red chilli first at speed 7 for a few seconds and then added the rest of the paste ingredients at speed 5.
Beat the eggs with the turmeric and add to a shallow dish that will fit in your inner pot with a good 2 cm gap around it for steam to circulate (the Instant Pot silicone cake pan is great for this), it’s a good idea to either oil or line the dish first as mine stuck a bit. Reserve.
Press Sauté. Add about 1 tsp of olive oil. Brown the chicken strips for 2-3 minutes, stir regularly so that they don’t catch too much and they brown evenly.
Add the paste. Stir well. Add the soy and fish sauce and deglaze by scraping the bottom of the inner pot with a wooden spoon to remove any caramelised/burnt-on bits.
Rinse the rice and add to the inner pot. Stir in the peas, stock and the coconut milk.
Place trivet in place and the dish with the beaten eggs on top.
Press Keep Warm / Cancel. Lock the lid in. Steam release handle pointing to Sealing. Press Rice. When it finishes cooking wait a few seconds and then do a quick release (move the steam release handle from Sealing to Venting).
Wait for all the steam to release and for the float valve to pop back down, the lid will then unlock. Open up. Wait a few seconds for the omelette to sink back down, remove the dish with the omelette. Cut into little rectangles.
Fluff up the rice with a fork and serve with the omelette strips.