Increase the heat setting back to NORMAL. Add the rest of the 2 tbsp oil.
Add the garlic and saute until just fragrant. Approximately 1 minute.
Next, gently release the flash marinated Chicken pieces and lightly fry them until they become opaque.
Pour the chicken broth and de-glaze the pot very well with the help of your spatula so that there are absolutely no bits and crumbs stuck at the bottom of the steel pot. Add Salt.
Now add the rinsed Jasmine Rice and mix gently with the rest of the ingredients in the pot. Do not stir too much. The rice grains should be submerged in the broth.
Throw in the cubed carrots and spread them on top of the rice.
CANCEL the SAUTE function.
Close the lid of the Instant Pot and seal the valve. PRESSURE COOK on HIGH for 3 minutes.
Once the pressure cooking cycle is over the Instant Pot will begin to beep. Wait for 10 minutes of NATURAL PRESSURE RELEASE (NPR).
Than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.
Gently fluff the fried rice with the help of a fork. The rice will be little soft and moist at this point as it is very hot. It will gain the perfect texture once the trapped heat escapes.
Add the thawed peas (Read NOTES below) and the chopped scallions. Give everything a good mix but gently.
Add the Sauces from "Sauces for Chicken Fried Rice" mentioned above and also the sesame oil. Give everything a good mix. Add back the scrambled eggs and give a gentle mix.
Allow the Chicken Fried Rice to rest for at least 5-10 mins for the best texture and flavor.
Enjoy with Chili Garlic Sauce or Sriracha Sauce! (Read NOTES below).