2-3/4 cups water, divided
2 cups jasmine rice
4 tablespoons vegetable oil, divided
1-1/2 teaspoons kosher salt
4 large eggs, beaten
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 cup frozen peas and carrots, thawed
2 scallions, thinly sliced
1/4 cup soy sauce
2 teaspoons sesame oil
Put 1 cup of the water and the trivet into the Instant Pot.
In a stainless steel bowl that fits inside the Instant Pot, combine the rice, 1 tablespoon of the vegetable oil, salt and the remaining 1-3/4 cups of water. Place the bowl on the trivet in the pot.
Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 8 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes, and quick release any remaining pressure.
Remove the trivet and water from the Instant Pot and dry the inside.
Heat 1 tablespoon of oil in the Instant Pot using the sauté function.
Add the eggs and cook, stirring, until the eggs are just set, about 2 minutes. Remove the eggs from the pot and break them into small pieces with a spatula.
Add the remaining 2 tablespoons of oil to the pot and heat using the sauté function. Add the chicken and cook, stirring occasionally, until the chicken is opaque, about 4 to 5 minutes.
Add the cooked rice to the pot and let cook for 1 minute before stirring. Cook, stirring every minute or so, until the rice is beginning to brown.
Add the peas and carrots and the reserved scrambled eggs. Cook, stirring occasionally, for about 2 minutes more, until the vegetables are heated through.
Stir in the scallions, soy sauce and sesame oil. Stir to mix thoroughly.
Serve hot.
