Instant Pot Chicken Fried Rice
Instant Pot Chicken Fried Rice is a quick and simple one-pot meal. With simple ingredients such as chicken, rice, egg, peas and carrots. Fantastic for a weeknight dinner or dinner prep lunch!
Ingredients
- 1 ¼ cup chicken broth
- 2 tsp vegetable oil divided
- 1 ½ cups uncooked jasmine rice rinsed until water runs clear (see note 1)
- 1 lb uncooked chicken breast ½-inch dice
- 2 eggs whisked
- ½ cup frozen peas thawed
- 1 tsp sesame oil
- 3 cloves garlic minced
- 1 cup diced carrots
- 3-4 tbsp soy sauce or wheat-free tamari adjust to taste
For Garnish
- hot sauce, sriracha pairs well (optional)
- sliced green onion (optional)
Instructions
- Turn on the Sauté Work on the Instant Pot. Then warm 1 tsp vegetable oil and add the whisked egg.
- Push the eggs with a spatula to scramble them till completely cooked. Transfer the eggs to a plate and put aside.
- Heat another tsp vegetable oil at the add then add the minced garlic. Sauté the garlic till aromatic for a few minute, stirring regularly.
- Turn off the Sauté feature, then pour in a small amount of chicken-broth then use a spatula to scrape-up every last bit of food stuck into the bottom of the insert. It is important to prevent a burn off warning.
- Pour rest of the broth, then add the diced chicken, diced carrots and rice. Push down the rice to be only submerged from the broth, but don't stir.
- Close and seal the lid and cook Manual high-pressure for 3minutes. In the end of cooking time, allow the pressure to discharge naturally for 10minutes, then speedy discharge the rest of the pressure.
- Remove the lid, then add the sesame oil & soy sauce and stir till the rice is well coated. Add the peas and reserved scrambled-egg, continue to blend till well blended.
- Put the lid askew on the pot for a moment or two to allow the egg and peas to heat through.
- Serve immediately.
Notes
Inactive time indicates time for the Instant Pot to come back to stress and discharge pressure.