Set instant pot in saute mode.
Add 2 tablespoons vegetable oil and eggs.
Stir to scramble.
Set to the side.
Add your frozen peas and carrots.
Lightly toss.
Saute, until thawed completely.
Cook for 3-4 min.
Hit cancel on the Instant pot.
Transfer egg pea mixture to the plate.
Scrape the excess egg bits so it wont burn.
Set instant pot in saute mode.
Add 2 tablespoons oil to the instant pot.
Add chicken , cook for 2 minutes.
Now add chopped onions and minced garlic, cook for 2-3 minutes.
Add your rice, and chicken stock, stir to combine.
Close the Instant pot, lock lid, set valve to sealing, press cancel.
Select rice mode. My rice mode does 12 minutes for white rice.
When cook time is done, let the Instant pot be in warm mode for 5 minutes.
When 5 minutes is done, turn valve to vent and let pressure release.
Press cancel and open lid.
Stir the egg / pea mixture, soy sauce, sesame oil and ground pepper.
Serve and enjoy