Step 1

Set Instant Pot to 'sauté' setting. Once pot is hot, add butter and let melt. Add in eggs and scramble in the pot until cooked. Transfer to a plate and set aside.

Step 2

While still on 'sauté' mode, add olive oil to the bottom of pot. Add cubed chicken and cook for about 2-3 minutes, scraping the bottom of the pot so that you don't receive a burn warning. It is not necessary to cook chicken completely, as it will do so once comes to pressure.

Step 3

Add rice in with chicken and sauté for about 30-45 seconds. This will help rice retain its texture and not become mushy when cooked.

Step 4

Add chicken broth, garlic powder, salt and pepper. Stir and then cover, place into lock position, and make sure the valve is in the 'sealing' position. Press the 'manual' button and cook for 3 minutes.

Step 5

When the timer goes off, let the pot do a natural release for 10 minutes. Then, do a quick release by turning the valve to the venting position and letting the steam release until the pin drops. **I like to place a folded kitchen towel over the valve so that it catches the steam**

Step 6

Remove lid, stir in peas and carrots, soy sauce, and sesame oil until combined. Taste and add more soy sauce, salt and/or pepper, if needed. Stir in scrambled eggs. Serve immediately.