Instant Pot Chicken Fried Rice
Ingredients
- 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, see notes 1 and 2 for important tips
- 1/2 cup frozen peas
thawed
- adjust to taste3-4 tablespoons soy sauce or wheat-free tamari
- 1 teaspoon sesame oil
- sliced green onion
optional
- hot sauce
sriracha pairs well, optional
Directions
- 1
Turn on the Sauté function on the Instant Pot. Warm 1 teaspoon of the vegetable oil, then add the whisked eggs. Push the eggs around with a spatula to scramble them until fully cooked. Transfer the eggs to a plate and set aside. It's okay if there's a bit of egg stuck to the bottom of the insert.
- 2
Heat another teaspoon of vegetable oil in the insert and add the minced garlic. Sauté the garlic until fragrant (about a minute), stirring frequently. Turn off the Sauté function, then pour in a small amount of chicken broth and use a spatula to scrape up every last bit of food stuck to the bottom of the insert. This is important to avoid a burn warning.
- 3
Pour in the remaining broth, then add the diced chicken, diced carrots and rice (in this order). Push the rice down to be just submerged in the broth, but do not stir.
- 4
Close and seal the lid and cook on Manual high pressure for 3 minutes, with the keep warming setting off. At the end of cooking time, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- 5
Remove the lid, then add the soy sauce and sesame oil and stir until the rice is well coated. Add the peas and reserved scrambled egg and continue to mix until well combined. Set the lid askew on the pot for a minute or two to let the peas and egg to warm through. Serve immediately with your chosen garnish or divide among 4 storage containers for meal prep. Eat within 4 days.
Instant Pot Chicken Fried Rice
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About this Recipe
Craving a delicious, savory meal that comes together with minimal fuss? This Instant Pot Chicken Fried Rice is your answer, transforming simple ingredients into a family-favorite dinner that's both fast and incredibly satisfying.
This recipe shines because it harnesses the power of your Instant Pot to create a true one-pot wonder. We're talking tender chicken, perfectly cooked rice, and vibrant vegetables all infused with classic fried rice flavors, without the need for multiple pans. The secret to its success is starting with jasmine rice that's been rinsed very well until the water runs clear—a crucial step for achieving that ideal fluffy texture rather than a sticky mess.
What can you expect from a bowl of this Instant Pot Chicken Fried Rice? Each bite delivers a harmonious blend of savory chicken, tender carrots, and bright peas, all coated in a rich soy and sesame oil dressing. The whisked egg adds another layer of classic fried rice goodness, making for a truly comforting and complete meal. It’s a hearty dish that feels substantial yet surprisingly light, making it perfect for a busy weeknight.
Customizing this dish to your family's preferences is easy. While it features tender chicken, you can easily load it up with extra vegetables for a heartier, more plant-forward meal. Feel free to adjust the soy sauce or wheat-free tamari to your taste, ensuring it's just right for your palate. For an extra kick, a drizzle of hot sauce, like sriracha, adds a welcome layer of heat, and a sprinkle of fresh sliced green onion brings a pleasant bite and color.
This savory Instant Pot Chicken Fried Rice is ideally suited for a quick weeknight dinner, offering comfort and flavor when you need it most. It also makes for an excellent meal prep lunch, providing delicious leftovers to look forward to throughout the week.