2 tsp vegetable oil

2 eggs

3 cloves garlic

1.25 cups chicken broth

1 lb uncooked diced chicken breast

1 cup diced carrots

1.5 cups Rinsed Jasmine Rice (uncooked)

0.5 cups frozen peas

4 tbsps soy sauce

1 tsp sesame oil

Set Instant pot to saute and let heat

pour in vegetable oil and cook eggs, scrambled.

remove eggs and place to the side. Add a little more oil then cook garlic.

when garlic is cooked, about 2 minutes, add a little chicken broth and scrape bottom.

Pour in remaning broth, then diced chicken, diced carrots and rice (In this order)

Close and seal the lid. Cook on manual heat for 3 minutes. Allow to naturally release for 10 minutes

Remove the lid and add soy sauce, seasame oil, peas and carrots. Stir.

Cover and let sit for ten minutes.