Set Instant Pot to 'sauté' setting. Once pot is hot, add butter and let melt. Add in eggs and scramble in the pot until cooked. Transfer to a plate and set aside.

While still on 'sauté' mode, add olive oil to the bottom of pot. Add cubed chicken and cook for about 2-3 minutes, scraping the bottom of the pot to avoid a burn warning.

Add rice with chicken and sauté for about 30-45 seconds.

Add chicken broth, garlic powder, salt, and pepper. Stir and then cover, place into lock position, and make sure the valve is in the 'sealing' position. Press the 'manual' button and cook for 3 minutes.

When the timer goes off, let the pot do a natural release for 10 minutes. Then do a quick release by turning the valve to the venting position.

Remove lid, stir in peas and carrots, soy sauce, and sesame oil until combined. Taste and add more soy sauce, salt, and/or pepper if needed. Stir in scrambled eggs. Serve immediately.