Add the rinsed rice and water to the Instant Pot, and set the valve to SEALING.
Set IP to PRESSURE COOK on HIGH for 4 minutes.
Do a NATURAL RELEASE for 10 minutes, then quick-release the remaining pressure.
Fluff the rice, and remove to a separate bowl.
Set the IP to SAUTE.
Add the Toasted Sesame Oil to the Instant Pot.
When oil gets hot, add the Onion and saute for about 2 minutes.
Add the Peas and Carrots, the Diced Chicken, and the Butter to the pot, stir for 2 minutes, keeping anything from sticking.
Lightly beat the eggs in a bowl.
Push the IP ingredients to the side, then add beaten eggs to the empty side.
Cook the eggs, stirring constantly, until the eggs begins to set, then fold them into the rest of the ingredients until well mixed.
Turn off the IP and fold in the cooked Rice and Soy Sauce.