Add rinsed rice and water to the bottom of the Instant Pot, then secure the lid, making sure the valve is on SEALING not venting.
Press the MANUAL or PRESSURE COOK button and set the timer for 4 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then do a quick-release of the remaining pressure.
Fluff the rice with a fork, then remove the rice to a separate bowl and cover loosely with foil.
Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
Add toasted sesame oil to the Instant Pot. Press the CANCEL button and then press the SAUTE button.
When oil gets hot, add onion to the pot and saute 2 minutes
Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
Turn the pot off by pressing the CANCEL button, then fold in the cooked rice, soy sauce and sesame seeds. Add salt and pepper as needed.
Serve warm with sliced green onions and additional sesame seeds for garnish, if desired.