Yield: 4 servings (5 points per serving for blue and purple, 9 points per serving for green)
Turn the Instant Pot to saute. Add the oil and chopped onion. Stir often for 2 minutes, then add the minced garlic and ginger.
Push onion mix to the side and add the chicken. Lightly brown the chicken on both sides.
Turn the Instant Pot off, then add the chicken broth. Make sure to scrape any brown bits off the bottom of the Instant Pot.
Add the soy sauce and the rice. Give it a good stir and make sure the rice is submerged in liquid.
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 10 minutes.
While that is cooking scramble eggs and cook them in a frying pan. Set aside.
Once the time is up let the pressure naturally release for 5 minutes.
Release the pressure and remove the lid. Add the eggs, peas and carrots. Stir together and serve.