Turn on the Sauté Work on the Instant Pot. Then warm 1 tsp vegetable oil and add the whisked egg.

Push the eggs with a spatula to scramble them till completely cooked. Transfer the eggs to a plate and put aside.

Heat another tsp vegetable oil at the add then add the minced garlic. Sauté the garlic till aromatic for a few minute, stirring regularly.

Turn off the Sauté feature, then pour in a small amount of chicken-broth then use a spatula to scrape-up every last bit of food stuck into the bottom of the insert. It is important to prevent a burn off warning.

Pour rest of the broth, then add the diced chicken, diced carrots and rice. Push down the rice to be only submerged from the broth, but don't stir.

Close and seal the lid and cook Manual high-pressure for 3minutes. In the end of cooking time, allow the pressure to discharge naturally for 10minutes, then speedy discharge the rest of the pressure.

Remove the lid, then add the sesame oil & soy sauce and stir till the rice is well coated. Add the peas and reserved scrambled-egg, continue to blend till well blended.

Put the lid askew on the pot for a moment or two to allow the egg and peas to heat through.

Serve immediately.