Step 1: Scramble the Eggs
Turn on the Sauté function on the Instant Pot and warm 1 teaspoon of vegetable oil.
Add the whisked eggs and scramble them, pushing around with a spatula until fully cooked.
Transfer the cooked eggs to a plate and set aside.

Step 2: Sauté the Garlic
Add the second teaspoon of vegetable oil to the insert.
Toss in the minced garlic and sauté for about a minute until fragrant.
Turn off the Sauté function and immediately pour in a splash of chicken broth, scraping up all the bits stuck to the bottom.

Step 3: Add Chicken, Rice, and Carrots
Pour in the remaining chicken broth.
Layer the diced chicken, carrots, and then the rinsed jasmine rice into the pot, without stirring.
Gently press the rice down so it’s just submerged in the liquid.

Step 4: Pressure Cook
Seal the lid and set the Instant Pot to Manual High Pressure for 3 minutes, with the “Keep Warm” function off.
Once the cooking time is up, allow a Natural Pressure Release for 10 minutes.
Quick release any remaining pressure and carefully remove the lid.

Step 5: Finish the Dish
Add the soy sauce and sesame oil to the pot and stir everything gently to coat.
Stir in the peas and reserved scrambled eggs.
Cover the pot loosely with the lid and let it sit for 1-2 minutes to warm the peas and eggs through.

Step 6: Serve and Garnish
Serve immediately, garnished with sliced green onions and a drizzle of hot sauce if desired.
Or portion into meal prep containers for quick lunches and dinners throughout the week.