Rinse the rice 3-4 times or until the water runs clear. Set aside.
Turn on the pot's Sauté function. When hot, add 2 teaspoons of the oil.
Add the 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 on the outside (no need to fully cook it at this stage).
Take chicken out and set it aside.
Add in the chopped onion 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 and scraping the bottom of the pot so no food is stuck to the bottom.
Add carrots, mushrooms followed by rice, chicken and broccoli florets. Stir (Note: adding broccoli at this stage will yield soft texture. You can add steamed broccoli after pressure cooking if you want a firmer result).
Add the chicken stock.
Cancel the sauté setting. Select the pressure cook button on High pressure, and set time 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 sauté setting 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 to warm it up and combine the flavors.
Cancel the sauté setting.
Serve hot and enjoy.
You can store the fried rice in an airtight container for 5 days in the refrigerator or around 4 months in the freezer.