Gather the ingredients. Rinse the rice till the water run clear. In the small bowl, whisk the eggs. Dice the chicken.
Turn instant pot on and select the "saute" setting. Add 2 tablespoons of sesame oil to cover the bottom of the pot completely. Once you hear the sound of the oil heating, add the whisked eggs and let them set without touching for about 30 seconds, then keep moving till scrambled, approximately 2 minutes-press cancel. Remove them and save them for the final step.
Add to the instant pot 2 tablespoons of sesame oil to cover the bottom, add diced chicken, rinsed rice, and water. Using a spatula, slightly move the rice to completely cover with water. Add frozen vegetables on top and cover with lid. Seal and turn the setting to high pressure for 3 minutes.
It will take time for pressure to build; once the time is up and you hear the beeping sound, do a quick release. Press "cancel" and open the pot, stir to combine.
Turn instant pot to "saute" continue stirring, add coconut amino sauce and salt. Taste and adjust the flavor if needed.
For the best flavor, choose dark chicken meat.Rinse rice in a mesh strainer till water runs clear and no longer white. Shake the strainer to remove extra water before adding rice to the pot.Avoid overcooking, and once the timer is up and pressure is released, open the instant pot.Add coconut amino sauce and salt at the end, start small and add based on your taste buds.This recipe makes a lot of food, enough for four people plus leftovers for the next day. Reduce the amounts as needed.