Description
A quick and flavorful Instant Pot Chicken Fried Rice recipe that combines diced chicken, fresh vegetables, and fluffy jasmine rice cooked under pressure for a delicious one-pot meal. Perfect for weeknight dinners or meal prepping, this recipe infuses classic fried rice flavors with the convenience of pressure cooking.
Ingredients
Protein and Vegetables
- 1 lb uncooked chicken breast, 1/2-inch dice
- 1 cup diced carrots
- 1/2 cup frozen peas, thawed
- 2 eggs, whisked
- 3 cloves garlic, minced
Rice and Liquids
- 1 1/2 cups uncooked jasmine rice, rinsed very well until water runs clear
- 1 1/4 cup chicken broth
Oils and Seasonings
- 2 teaspoons vegetable oil, divided
- 3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
- 1 teaspoon sesame oil
- Sliced green onion (optional garnish)
- Hot sauce, sriracha pairs well (optional garnish)
Instructions
- Scramble the eggs: Turn on the Sauté function on the Instant Pot and warm 1 teaspoon of vegetable oil. Add the whisked eggs and scramble them by pushing with a spatula until fully cooked. Transfer the eggs to a plate and set aside, leaving any bits stuck to the bottom of the insert.
- Sauté the garlic: Add the remaining teaspoon of vegetable oil to the insert with the minced garlic. Sauté the garlic until fragrant, about one minute, stirring frequently. Turn off the Sauté function, pour in a small amount of chicken broth, and use a spatula to scrape up any stuck bits from the bottom to prevent a burn warning.
- Add ingredients for pressure cooking: Pour in the remaining chicken broth, then add the diced chicken, diced carrots, and rinsed jasmine rice in that order. Push the rice down slightly so it is just submerged in the broth but do not stir.
- Pressure cook the rice and chicken: Close and seal the Instant Pot lid. Cook on Manual high pressure for 3 minutes with the keep warm setting off. Once done, allow natural pressure release for 10 minutes, then carefully do a quick release of any remaining pressure.
- Finish and combine: Remove the lid and add soy sauce and sesame oil, stirring thoroughly to coat the rice evenly. Then add the thawed peas and reserved scrambled eggs, mixing until well combined. Set the lid slightly ajar on the pot to let the peas and eggs warm through for 1–2 minutes. Serve immediately with optional sliced green onions and hot sauce for added flavor or store in containers for meal prep.
Notes
- Rinse the jasmine rice very well until the water runs clear to remove excess starch and prevent clumping.
- Do not stir the rice once submerged in broth before pressure cooking to ensure even cooking and avoid burn warnings.
- This recipe keeps well for up to 4 days refrigerated, making it ideal for meal prep.
- You can adjust the soy sauce amount to control sodium levels according to taste.
- Adding the peas and eggs after cooking preserves their texture and freshness.
