Turn the Instant Pot to Sauté mode and heat 1 teaspoon of the vegetable oil. Add the whisked eggs and scramble them until fully cooked, pushing them around with a spatula.

Transfer the cooked eggs to a plate and set aside. It’s okay if there’s a little bit of egg stuck to the bottom.

Add the remaining teaspoon of vegetable oil to the insert and sauté the minced garlic for about a minute until fragrant.

Turn off the Sauté mode and pour in a small amount of chicken broth. Use a spatula to scrape up all the browned bits from the bottom to prevent a burn warning.

Add the remaining broth, diced chicken, diced carrots, and rinsed jasmine rice in that order. Gently press the rice down so it’s just submerged in the liquid but don’t stir.

Seal the lid and cook on Manual high pressure for 3 minutes with the Keep Warm setting off. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Open the lid and immediately add the soy sauce and sesame oil, stirring well to coat the rice evenly.

Stir in the peas and the reserved scrambled eggs. Cover the Instant Pot loosely and let sit for a minute or two so the peas and eggs warm through.

Serve hot with green onion or a drizzle of sriracha if desired.