Description
This Instant Pot Chicken Fried Rice is a flavorful and satisfying one-pot meal that’s quick and easy to make. Tender chicken, fluffy rice, and colorful veggies come together with savory soy sauce and sesame oil for a delicious Asian-inspired dish.
Ingredients
Units
Scale
For the Chicken Fried Rice:
- 2 teaspoons vegetable oil, divided
- 2 eggs, whisked
- 3 cloves garlic, minced
- 1 1/4 cup chicken broth
- 1 lb uncooked chicken breast, 1/2-inch dice
- 1 cup diced carrots
- 1 1/2 cups uncooked jasmine rice, rinsed very well
- 1/2 cup frozen peas, thawed
- 3–4 tablespoons soy sauce or wheat-free tamari
- 1 teaspoon sesame oil
For Garnish:
- sliced green onion (optional)
- hot sauce, sriracha (optional)
Instructions
- Scramble Eggs: Turn on the Sauté function on the Instant Pot. Warm 1 teaspoon of vegetable oil, then add the whisked eggs. Scramble until fully cooked. Set aside.
- Sauté Garlic: Heat another teaspoon of vegetable oil in the Instant Pot, sauté minced garlic until fragrant. Add a small amount of chicken broth to deglaze the pot.
- Add Ingredients: Pour in the remaining broth, then add chicken, carrots, and rice. Cook on Manual high pressure for 3 minutes.
- Finish Dish: After pressure cooking, add soy sauce, sesame oil, peas, and scrambled eggs. Mix well and serve garnished with green onions and hot sauce.
Notes
- Be sure to rinse the rice very well to remove excess starch.
- For best results, use jasmine rice for a fluffy texture.
- Inactive time includes Instant Pot pressurizing and depressurizing.
- This recipe was tested in a 6-quart Instant Pot model.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg
