Turn Instant Pot to saute and heat the vegetable oil.
Add in the eggs and push them around to scramble and fully cook.
Remove eggs from Instant Pot and set aside.
Turn off saute function and pour in the chicken broth.
Use a spatulato fully remove any cooked on egg from the pot. *be sure to remove it all to avoid burn notice
Add in the garlic, diced chicken, peas/carrots, and rice.
Ensure the rice is as submerged in the broth and you can get it, but do not stir.
Place lid on top securely and move valve to sealed position.
Cook on manual, high pressure for 3 minutes, followed by a 10 minute natural pressure release.
Move valve to release any additional pressure.
Once pin drops, remove lid and stir.
Add in the soy sauce and eggs.
Stir and garnish with green onion if desired.
Serve and enjoy!