Select the high Sauté setting on the Instant Pot and heat the oil. Add the mustard seeds and hing directly to the hot oil at the bottom edges of the pot and cook until the mustard seeds start to pop, 2 to 3 minutes. Add the cashews and urad daal and sauté until the cashews turn golden brown, about 1 minute. Add the onion, carrot, chiles, and curry leaves and sauté until the onion is translucent, about 2 minutes. Stir in the quinoa and sauté until toasted, about 2 minutes. Add the water, peas, and salt and stir to combine. Scrape down the sides of the pot to make sure all the quinoa is submerged in the water.