Description
A delicious and easy Instant Pot Chicken Fried Rice recipe that’s perfect for a quick and satisfying meal. This one-pot dish is loaded with tender chicken, fluffy rice, and vibrant veggies, all seasoned with a savory blend of soy sauce and sesame oil.
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 until water runs clear
- 1/2 cup frozen peas, thawed
- 3–4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
- 1 teaspoon sesame oil
Instructions
- Sauté the 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 Aromatics: Heat another teaspoon of vegetable oil in the insert and sauté the minced garlic until fragrant. Deglaze with a small amount of chicken broth to avoid burning.
- Cook the Rice: Add the remaining broth, diced chicken, carrots, and rice to the Instant Pot. Pressure cook for 3 minutes, then allow for natural pressure release.
- Finish and Serve: Stir in soy sauce, sesame oil, peas, and scrambled egg. Serve hot with optional garnishes.
Notes
- Remember to rinse the rice well to remove excess starch for a non-sticky texture.
- Use high-quality jasmine rice for best results; avoid brown rice due to longer cook times.
- Inactive time accounts for pressure build-up and release in the Instant Pot.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 810mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 160mg
