Set the Instant Pot to saute mode and add the sesame oil and coconut oil.
Add the green onions, diced onion, diced carrot, chopped celery, garlic and pepper, and saute until the veggies begin to soften (about 5 minutes).
Add the chopped chicken and soy sauce, and stir.
Add a splash of stock and scrape the bottom of the Instant Pot to deglaze the pot. Do not skip this step as you may get the "Burn" notice while pressure cooking.
Add the rice and stir to combine with the chicken and veggies.
Add the stock and cover the Instant Pot, sealing the lid and setting the valve to sealing.
Set the Instant Pot to cook on High Pressure for 3 minutes.
Once the 3 minutes of cooking time have passed, allow the Instant Pot to release pressure naturally for 5 minutes. After 5 minutes have passed, turn the valve to venting to release any remaining pressure and remove the lid.
Fluff the rice with a fork and add a little extra soy sauce (if desired, to taste).
Serve with some chopped green onions.
This recipe can be made ahead of time and stored in an airtight container in the fridge for up to 3 days (great for meal prep!).