Set the Instant Pot to "Sauté" and let it heat up.
Cook the chopped onions and miced garlic in half of the avocado oil for 2-3 minutes.
Add in the chopped carrots and broccoli, then cook for another 5-7 minutes (or until the vegetables just begin to soften).
Remove the vegetables from the Instant Pot and set aside.
Add in the remaining avocado oil, chicken, oregano, ginger, salt, and pepper.
Cook for 5-7 minutes (or until the chicken is almost fully cooked), adding more oil as needed to prevent burning.
Make a "hole" in the middle and pour the eggs into it, letting them set for about 3 minutes.
Scramble the eggs for 2 -3 minutes, then mix and cook with the chicken.
Turn off the Instant Pot.
Remove the chicken and scrambled eggs and set aside with the vegetables.
If burning has occured, deglaze the Instant Pot with a little bit of warm water (about 1/8 cup).
Add in the rice and water, then mix.
Place the lid on the Instant Pot, set the pressure release valve to "Sealing" and set to "Manual" (high) pressure for 1 minute.
Once the countdown has finished, let the Instant Pot naturally release on the "Keep Warm" setting for another 4 minutes.
Set the pressure release valve to "Venting" for a quick release.
Once the float valve has dropped, open the lid and fluff the rice.
Set the Instant Pot back to "Sauté".
Mix in the sesame oil and frozen peas, stir.
Mix in the set aside chicken, eggs, and vegetables.
Add in the honey and soy sauce.
Mix until everything is warm and evenly coated.
Turn off the Instant Pot, serve and top with sesame seeds (optional), and enjoy!