Step 1

Rinse rice to remove excess starch.

Step 2

Next select the SAUTE option on the Instant Pot. Add in 1 tbsp butter and once melted add in the rice. Toast the rice for 2 minutes.Add in the water and stir. Cover and set valve to STEAM. Pressure cook on HIGH for 5 minutes. *Very Important* Uncheck the setting that says "keep warm". This will cause rice to stick to the bottom of the pot.

Step 3

Allow the steam to naturally release for 10 minutes. Open the lid and fluff the rice with a fork. Transfer the rice to a sheet tray and place in the freezer while you are working on the rest of the steps.

Step 4

Add 1 tbsp of butter to the Instant Pot and add in the whisked eggs. Cook until scrambled making sure to keep a close eye on them.Remove them from the pot and set aside on a plate. Wipe the pot clean.

Step 5

Add the remaining 1 tbsp of butter to the pot. Add in carrots and onions and sauté for 4 minutes. Add in garlic and cook for an additional minute.Remove rice from the freezer and add the cold rice to the Instant Pot. Fry rice for 2-3 minutes.

Step 6

Next add in the soy sauce, oyster sauce and sesame oil. Add the eggs back to the pot and stir to combine.Serve immediately with green onions and sesame seeds for garnish!