Wash the rice and add it to the instant pot together with the water. Close and secure the lid, making sure the vent is closed. Cook on high, pressure-cook for 11 minutes. When it's ready, release the vent immediately.
Once all the steam has been released, open your IP and fluff the rice with a fork, remove and place in a separate bowl.
Wash the Instant Pot to begin sautéing the rest of the ingredients.
Set the IP to Sauté setting. Wait until it's hot and add the oil. Add in the onion and cook for 2 to 3 minutes until a bit brown.
Add the carrots and the chicken, until the chicken is seared and the carrots have softened, approximately 8 minutes.
Add in zucchini and cook for three minutes.
Continue by adding the sesame oil and the eggs and mix until cooked and scrambled. Approximately 2 - 3 minutes.
Add in the rice, the soy sauce and green onions, and mix until combined. Do not over mix the rice. Serve with optional sesame seeds.