1. 1. Saute the Chicken: Set your Instant Pot to “Saute” mode. Add the sesame oil. Once hot, add the cubed chicken and cook until lightly browned on all sides, about 3-4 minutes. You don’t need to cook it through completely at this stage, just get some color on it. Remove the chicken and set aside.

2. 2. Cook Aromatics: Add the minced garlic and grated ginger to the pot. Saute for about 1 minute until fragrant, stirring constantly to prevent burning.

3. 3. Add Rice and Liquid: Stir in the rinsed white rice, ensuring it’s evenly distributed at the bottom of the pot. Pour in the chicken broth. Do not stir the rice and broth after this point, as it can lead to a “Burn” notice. Place the chicken back on top of the rice, but don’t mix it in.

4. 4. Pressure Cook: Secure the lid on your Instant Pot and set the vent to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 5 minutes on high pressure.

5. 5. Quick Release and Add Veggies: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the vent to the “Venting” position. Once the pin drops, remove the lid. Stir in the frozen mixed vegetables, soy sauce, and oyster sauce (if using). The residual heat will cook the vegetables.

6. 6. Scramble Eggs and Combine: Push the rice mixture to one side of the pot, creating a clear space. Pour the whisked eggs into the clear space and scramble them with a spatula until cooked through, about 1-2 minutes. Once cooked, stir the scrambled eggs into the fried rice mixture.

7. 7. Serve and Garnish: Fluff the fried rice with a fork and taste, adjusting soy sauce if needed. Ladle into bowls and garnish generously with sliced green onions before serving.