First, scramble your eggs in your Instant Pot using the sauté function. Whisk eggs, salt, and pepper in a small bowl, then add into the cooking basket. Use a spatula to push around the egg curds until fully cooked through. Remove cooked eggs and set them aside.
Set saute mode on instant pot and heat 2 tablespoons of vegetable oil. Add chicken pieces to it. Stir fry the chicken for 3-4 minutes or until light brown. Remove from the instant pot and set aside.
Heat a tablespoon of vegetable oil and add minced garlic. Sauté until fragrant, and add diced carrot, frozen green peas, salt, and black pepper. Saute for 1-2 minutes or until softened.
Place soy sauce, sesame oil, frozen green peas, sauteed chicken, and scrambled eggs into the Instant Pot. Mix thoroughly.
Now add 2 tablespoons of chicken broth to deglaze the cooking basket. Add the remaining broth.
Add rinsed rice. Make sure to follow this order.
Close the Instant pot and select the ManualHigh Pressure setting. Allow it to cook for five minutes. After five minutes, open the seal and allow the pressure to release naturally.
Add 2 tbsp of red chili sauce, mix thoroughly. Place green onions on top for garnish.