Whisk 3 large eggs lightly. Stir in 1/2 cup chicken broth, 1/4 tsp salt, and 1/8 tsp white pepper. Pour into a heat-proof bowl and cover with foil. Add 1 cup of water to the Instant Pot, place bowl on a trivet, and lower into the pot. Cook on Manual HIGH for 8 minutes, natural pressure release for 10 minutes, then manually release. Remove bowl, drizzle with 1 tsp sesame oil and soy sauce, and garnish with green onions.

Total time: 20m