Instant Pot Fried Rice by Maria Doss

3-4 tablespoons vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 cup white basmati rice, rinsed and drained well
1 1/4 cups chicken stock
2 medium carrots, peeled and chopped into 1/4 inch cubes
2 large eggs, whisked to combine
3 tablespoons soy sauce
1/2 teaspoon toasted sesame oil
ground black pepper to taste
1 cup frozen peas, thawed and drained well

Instructions
1. Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Stir in chopped onions and garlic, cook, stirring occasionally, for another 1-2 minutes.
2. Add rice and saute for about 20 seconds (this step helps in rice not getting mushy when cooked) and then stir in chicken stock and carrots. scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel and then select rice mode. (This is an automatic setting and mine took 12 minutes).
3. When cook time is done, let the instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release. Press cancel and open lid.
4. Press saute mode, using a spatula, move rice towards one side, in the empty spot, add remaining vegetable oil and eggs. Scramble. Stir eggs and rice together along with peas, soy sauce and sesame oil and ground pepper. You could remove all the rice into a separate bowl, heat Instant pot to saute mode, add oil and scramble eggs and stir the rice in.

Note: if using regular chicken stock, not 33% less sodium stock, use 1 cup stock and 1/4 cup water.