Set instant pot to saute mode. When hot, add about 2 tablespoons vegetable oil. Add eggs and scramble until just cooked, transfer to a plate. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)
Add remaining oil and then stir in chopped onion, cook (stirring occasionally) for another 1-2 minutes.
Add rinsed and drained rice and saute for about 20 seconds (this step helps in rice not get mushy when cooked) and then stir in chicken stock, ground black pepper and salt.
Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).
Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, soy sauce, sesame oil and scallions with a large fork.
Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release. Press cancel and open lid. Stir in cooked eggs, soy sauce, sesame oil and scallions with a large fork.
Remove pot insert from the instant pot base and place on a wire rack to cool for 5 minutes, before serving.