Rinse the rice 3-4 times or until the water runs clear. Set aside.

Set the instant pot on the SAUTE function. Add 1 teaspoon oil.

Add egg and scramble it. Take it out and set it aside.

·Next add the remaining oil and add in the chicken pieces, sauté it for a few minutes until the chicken changes colour from pink to white.

Take it out and set it aside.

Add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.

Add a little chicken stock and deglaze the pot by stirring properly so not any food is stuck to the bottom of the pot.

Add carrots, mushrooms followed by rice, chicken and broccoli florets. Mix properly.

Add the chicken stock.

CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 6 minutes. (Make sure the valve is in SEALING position).

Once the pressure-cooking cycle is over, quick-release pressure by manually moving the valve from SEALING to VENTING position.

Open the lid carefully and select the CANCEL button.

Select the SAUTE button and add in salt, pepper, soy sauce, rice vinegar, red chilli sauce, peas and scrambled egg, sauté everything in the rice for a few seconds.

Cancel the SAUTE button.

Serve hot and enjoy.