Let’s walk through the Instant Pot process carefully:

1. Scramble Eggs:

• Turn on the Sauté function on the Instant Pot (use medium or normal setting).
• Warm 1 teaspoon of the vegetable oil in the insert. Add the whisked eggs.
• Push the eggs around gently with a spatula to scramble them until fully cooked.
• Transfer the cooked eggs to a plate and set aside. A little residue in the pot is fine.

2. Sauté Garlic & Deglaze:

• Heat the remaining 1 teaspoon of vegetable oil in the same insert (still on Sauté). Add the minced garlic.
• Sauté the garlic until fragrant (about 30 seconds to 1 minute), stirring frequently to prevent burning.
• Press Cancel to turn off the Sauté function. Immediately pour in a small amount (about 1/4 cup) of the chicken broth. Use a flat-bottomed spatula or wooden spoon to scrape up every last bit of food stuck to the bottom of the insert. This deglazing step is crucial to prevent a burn warning during pressure cooking.

3. Layer Ingredients (Do Not Stir!):

• Pour the remaining chicken broth into the pot.
• Add the diced chicken breast.
• Add the diced carrots over the chicken.
• Add the thoroughly rinsed jasmine rice over the carrots. Gently push the rice down so it is just submerged in the broth, but DO NOT STIR the layers together. Layering prevents the rice from sticking and causing a burn error.

4. Pressure Cook:

• Close and seal the Instant Pot lid. Ensure the steam release valve is set to the “Sealing” position.
• Select the Manual or Pressure Cook setting. Set the pressure level to High and the cooking time to 3 minutes.
• Make sure the “Keep Warm” setting is turned OFF.

5. Natural Pressure Release (NPR):

• Once the 3-minute pressure cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Do not touch the valve during this time. The display will likely show “L0:10” when 10 minutes have passed.

6. Quick Pressure Release (QPR):

• After the 10-minute natural release, carefully move the steam release valve to the “Venting” position to quick release any remaining pressure. Stand back to avoid the hot steam.

7. Finish the Dish:

• Once the pin drops, carefully remove the lid.
• Add the soy sauce (or tamari) and the sesame oil. Stir everything together gently but thoroughly, fluffing the rice as you go, until the rice is well coated.
• Add the thawed frozen peas and the reserved scrambled egg. Continue to mix gently until well combined.
• Set the lid askew (partially covering) on the pot for a minute or two to allow the heat to warm the peas and egg through.

8. Serve:

• Serve immediately. Garnish with sliced green onions and hot sauce (like Sriracha) if desired. Or, divide among storage containers for meal prep (eat within 4 days).

Following the layering and pressure release steps is key!