Spray your instant pot with olive oil. Add rice and water, stir to combine. Close the lid. Set the vent to sealing. Cook on high, pressure-cook for 3 minutes. It will take about 5 minutes for the instant pot to come to pressure. When it's finished cooking, release the vent immediately.

Once all the steam has been released, open your instant pot and fluff the rice with a fork. Remove the rice from the pot and place in a separate bowl.

Set your instant pot to Sauté for 20 minutes. Add olive oil. Add in the chopped onion and cook for 2 to 3 minutes until slightly softened.

Add in the carrots and the chicken. Sauté for about 10 minutes until the chicken is seared and the carrots have softened.

When the chicken has cooked, add in the zucchini and cook for three minutes until slightly softened.

While the zucchini cooks, whisk together sesame oil and eggs. Add directly to the pot and mix for 2-3 minutes until cooked and scrambled.

Once eggs have cooked, add in the cooked rice, soy sauce and green onions. Mix until combined. Do not over mix. Turn off the instant pot. Garnish with sesame seeds and enjoy!