Wash and cut veggies. Dice onion and green onion and set aside.
Cook chicken, or use rotisserie chicken as a shortcut! Cut into small strips and set aside.
Rinse rice in a colander, and pour off the water.
Add your rinsed rice to the Instant Pot along with 2 cups of chicken stock.
Place the lid on your pressure cooker and make sure the valve is set to sealing. Cook high pressure for 3 minutes followed my 10 minutes natural release. Then push off any remaining pressure.
Fluff your rice, remove from Instant Pot and set aside. Make sure to clean your pressure cooker to remove any rice mixture.
Now you will add in sesame oil to clean Instant Pot, and turn the saute feature on. Add in your diced onions and saute for 2 minutes.
Add in your peas and carrots and cook for a minute, to help thaw them out.
Add in your butter and brown sugar and mix until the mixture is cooked.
Push your vegetables to one side of the Instant Pot, and add in your 2 scrambled eggs to the empty side. Cook till the scrambled eggs are cooked.
Now add in your cooked chicken, rice vinegar, and soy sauce. Saute for 2 minutes.
Turn off your saute feature and top your Instant Pot fried rice with green onions and dish up your Hibachi fried rice!