Cook scrambled eggs in 1 tablespoon of olive oil the inner pan of your Instant Pot using the Saute setting. Remove eggs and set aside.
Add the other tablespoon of olive oil, sesame oil, garlic and about ¼ cup of chicken broth to the pot. Use your mixing spoon to deglaze the bottom of the pan, making sure no egg is left stuck the bottom of the pot. Don't skip this step or you could get a burn message.
After deglazing, add the pre-rinsed rice and cook, stirring constantly, for 2-3 minutes. Turn off the heat and quickly pour the remaining chicken stock and soy sauce over the rice mixture. Add the chicken and carrots and stir until well combined, then press everything down under the liquid.
Place the lid on your Instant Pot and cook on High Pressure for 5 minutes. Allow for a natural release of pressure for 10 minutes, then quick release the remaining pressure and open the lid.
Gently stir in the frozen peas and scrambled eggs and allow to rest for a few minutes so the residual heat can cook the peas through.
Serve cooked rice garnished with sliced green onions, cilantro and/or sesame seeds, if desired.