Sauté onion + garlic- Select the 'sauté' function of your Instant Pot. Add 1 tablespoon of sesame oil to the stainless steel insert, and add the onion. Cook for 5-6 minutes, until onion is soft and translucent. Make a space in the middle of the pan and add the garlic. Let it cook for 1 minute, stirring occasionally so it doesn't burn.
Other ingredients- Add the stock, scraping the bottom of the pan to get anything stuck off of it. Add the carrots, rice and salt. Mix it up and make sure everything is covered with the cooking liquid.
Pressure cook- Put the lid on the Instant Pot and set the valve to the 'sealing' position. Cancel the 'sauté' function and set the Instant Pot to cook on high pressure for 3 minutes. When the cooking cycle completes, allow for a full natural pressure release (around 15 minutes).
Scramble eggs- When the pin drops, open the Instant Pot and select 'sauté' again. Make a space in the middle of the pot, really press the rice against the walls as much as you can. Add 1 tablespoon sesame oil to the pot, then add 4 beaten eggs. Cook, scrambling with a spatula, until eggs are fully set and scrambled. They may stick to the bottom of the pot a bit so keep scraping and stirring. Do not stir right into the rice until eggs are fully set.
Chicken, peas, soy sauce- When eggs are set, stir them into the rice, then add in the chicken, peas and soy sauce. Mix to combine, and remove the stainless steel insert from the Instant Pot so it doesn't burn.
Garnish- top with sesame seeds and/or green onions and enjoy!