Rinse the rice under cold water in a colander until the rinse water runs clear, about 2–3 times.
Add the rinsed rice, 2 cups water, and 1/2 teaspoon kosher salt to the Instant Pot inner pot. Secure the lid and set the valve to sealing.
Cook on Manual/High Pressure for 4 minutes, then allow a 10-minute natural pressure release before carefully venting any remaining steam and opening the lid.
Fluff the cooked rice with a fork and transfer it to a bowl. Rinse and dry the inner pot to remove any stuck-on rice, then return the pot to the cooker.
Press Sauté and heat 3 tablespoons vegetable oil. When the oil is hot, add the diced chicken and chopped onion. Season with kosher salt and black pepper and sauté until the chicken is cooked through, about 6–10 minutes.
Add the minced garlic and cook 30 seconds. Stir in the frozen peas and carrots and cook for about 2 minutes until heated through.
Push the mixture to one side of the pot. Pour the beaten eggs into the empty space and gently scramble until just set, about 1–2 minutes, then fold the eggs into the chicken and vegetables.
Press Cancel. Add the cooked rice, 1 1/2 tablespoons soy sauce, sliced green onions, and 1 teaspoon toasted sesame oil. Stir thoroughly to combine and adjust seasoning to taste.
Serve warm topped with sesame seeds.
