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Instant Pot Chicken Fried Rice Recipe

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4.1 from 12 reviews

This Instant Pot Chicken Fried Rice recipe offers a quick and easy way to make a classic takeout favorite at home. Tender diced chicken, fluffy scrambled eggs, and vibrant vegetables are cooked together with jasmine rice for a flavorful and satisfying meal. The use of the Instant Pot reduces cooking time and ensures perfectly cooked rice and chicken every time, making it ideal for busy weeknight dinners or meal prep.

  • Total Time: 36 minutes
  • Yield: 4 servings

Ingredients

Protein and Vegetables

  • 1 lb uncooked chicken breast, 1/2-inch dice
  • 2 eggs, whisked
  • 1 cup diced carrots
  • 1/2 cup frozen peas, thawed
  • 3 cloves garlic, minced

Rice and Liquids

  • 1 1/2 cups uncooked jasmine rice, rinsed well until water runs clear
  • 1 1/4 cup chicken broth

Oils and Condiments

  • 2 teaspoons vegetable oil, divided
  • 3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
  • 1 teaspoon sesame oil

Optional Garnishes

  • Sliced green onion
  • Hot sauce or sriracha

Instructions

  1. Scramble the eggs: Turn on the Sauté function on the Instant Pot and warm 1 teaspoon of vegetable oil. Add the whisked eggs and push them around with a spatula to scramble until fully cooked. Transfer the eggs to a plate and set aside, leaving any stuck egg in the pot.
  2. Sauté the garlic and deglaze: Heat the remaining 1 teaspoon vegetable oil in the Instant Pot insert and add the minced garlic. Sauté for about one minute until fragrant, stirring frequently. Turn off the Sauté function, then pour in a small amount of chicken broth and use a spatula to scrape up any brown bits from the bottom to prevent a burn warning.
  3. Add chicken, vegetables, and rice: Pour in the remaining chicken broth. Add the diced chicken, diced carrots, and rinsed jasmine rice in that order. Press the rice gently so it’s submerged but do not stir to avoid triggering the burn notice.
  4. Pressure cook the mixture: Close and seal the Instant Pot lid. Set to Manual high pressure for 3 minutes, ensuring the keep warm setting is off. Once cooking is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
  5. Finish and combine ingredients: Open the lid and stir in the soy sauce and sesame oil until the rice is evenly coated. Fold in the thawed peas and reserved scrambled eggs, mixing well. Set the lid ajar on the pot for a minute or two to warm the peas and eggs through. Serve immediately with optional sliced green onions and hot sauce, or divide into containers for meal prep.

Notes

  • Rinsing the jasmine rice thoroughly until the water runs clear is crucial to remove excess starch, preventing the rice from becoming mushy after pressure cooking.
  • Do not stir the rice with other ingredients before cooking to avoid a burn error from the Instant Pot.
  • Storing leftovers in airtight containers in the refrigerator will keep well for up to 4 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Asian

Find it online: https://iamstarved.com/instant-pot-chicken-fried-rice-recipe/