Step 1

Cut the chicken into thin slices or bite sized cubes.

Step 2

Scramble the eggs in a microwave-safe bowl. Cook in the microwave for 1 minute. Mix and cook for 30 to 40 seconds or until the eggs are fluffy and set. See notes.

Step 3

Thaw the frozen peas and drain.

Step 4

Slice the green onions.

Step 5

Turn the sauté setting on and heat the oil. Add the carrots, garlic, and ginger. Sauté for 1 minute. Do not allow the garlic to brown. Turn the sauté setting off.

Step 6

Add the chicken and rice. Pour the chicken broth in and gently toss the ingredients to combine just until the rice is moistened.

Step 7

Twist the lid on and lock it in place. Turn the pressure valve to the sealing position. Press the manual button and set the pressure cooking time for 5 minutes. It will take 10 to 15 minutes for the Instant Pot to reach full pressure and start the pressure cooking time.

Step 8

After the pressure cooking has ended, allow 5 minutes for a natural pressure release. Then flip the pressure valve to unsealing and allow all the steam to release before carefully opening the lid.

Step 9

Add the scrambled eggs, thawed peas, half of the sliced green onion, soy sauce, and sesame oil to the cooked chicken and rice. Use a large fork to fluff the rice and to combine the ingredients.

Step 10

Twist the lid back on and allow the trapped heat of the Instant pot to heat the peas and eggs for 5 to 10 minutes.

Step 11

Serve the rice as a side dish or meal. Garnish with sliced green onion and chow mein noodles for an authentic touch.