Add rice and vegetable stock to Instant Pot and stir, so that it is evenly coated with liquid.
Stir in diced carrots and closed the lid.
Turn the vent to the "Seal" position and start the timer.
To start the timer, push"Manual", but your pot may say "Pressure Cook", instead, depending on which model of Instant Pot you have.
Set the timer for 3 minutes. Keep in mind, it takes at least 10-20 minutes to reach full pressure and the right temperature, so it won't only be 3 minutes.
Once the 3 minutes is up, wait 10 minutes before releasing the pressure.
Push the Saute button, then move the rice over to one side, add the olive oil and then added the frozen peas and saute for around a minute.
Mix all ingredients together well before they start burning and/or sticking.
Last, make a well in the middle of the rice, and added my 2 medium eggs and mixed it all together, frying any egg bits and cooking egg while stirring frequently.
Fry together for another 1-2 minutes.
Season to taste with salt and pepper.