Select Sauté/Browning on pressure cooker, adjust to high heat and allow pot to fully heat.
Add 1 Tablespoon avocado oil to cooking pot. Pour in whisked eggs and let sit 10 seconds. Scramble eggs until they begin to come together and then remove them to a medium bowl.
Add 1 Tablespoon avocado oil and 2 Tablespoons soy sauce and deglaze cooking pot, scraping up any stuck on egg. Add riced cauliflower and toast in oil for 2 minutes. Remove cauliflower from pan and add to bowl with eggs.
Pour in 2 Tablespoons avocado oil, butter, onions, garlic, white pepper, salt and sauté for 2 minutes.
Mix in chicken.
Lock on lid and close pressure valve. Cook at high pressure for 2 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure
Open lid and push Sauté/Browning. Push food around allowing any excess liquid to evaporate.
Once most of the liquid has evaporated (if excessive, pour some out), make a clearing in the center of pot and pour in sesame oil.
Add the partially cooked cauliflower and eggs and quickly stir as eggs begin to firm.
When eggs are no longer super loose, mix the egg/cauliflower mixture into the chicken and stir until eggs are cooked.
Stir in the rest of the soy sauce and scallions and serve.
If using white meat chicken, cut cook time to "0" minutes. The chicken will finish cooking, while the cauliflower rice and egg are being incorporated.