Description
This Instant Pot Chicken Fried Rice recipe offers a quick and flavorful one-pot meal combining tender chicken, fluffy jasmine rice, scrambled eggs, and fresh vegetables. Perfect for busy weeknights, it uses an Instant Pot to efficiently cook the rice and chicken to perfection while infusing rich savory flavors with soy sauce, garlic, and sesame oil.
Ingredients
Main Ingredients
- 2 teaspoons vegetable oil, divided
- 2 eggs, whisked
- 3 cloves garlic, minced
- 1 1/4 cup chicken broth
- 1 lb uncooked chicken breast, diced into 1/2-inch pieces
- 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
For Garnish (Optional)
- Sliced green onion
- Hot sauce or sriracha
Instructions
- Scramble the Eggs: Turn on the Instant Pot to the Sauté function and warm 1 teaspoon of vegetable oil. Pour in the whisked eggs and use a spatula to gently scramble them until fully cooked. Transfer the scrambled eggs to a plate and set aside. It’s okay if some egg sticks to the bottom of the pot.
- Sauté Garlic: Add the remaining 1 teaspoon of vegetable oil to the Instant Pot insert and add the minced garlic. Sauté for about one minute, stirring frequently until fragrant. Turn off the Sauté function.
- Deglaze the Pot: Pour a small amount of chicken broth into the pot and use a spatula to scrape up all the browned bits stuck to the bottom. This prevents a burn warning during pressure cooking.
- Add Remaining Ingredients: Pour in the remaining chicken broth, then add the diced chicken, diced carrots, and rinsed jasmine rice in that order. Press the rice down so it is just submerged in the liquid but do not stir.
- Pressure Cook: Close and seal the Instant Pot lid. Set the pot to Manual high pressure for 3 minutes, ensuring the keep warm setting is turned off. When the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then perform a quick release of any remaining pressure.
- Finish and Combine: Remove the lid carefully. Add soy sauce and sesame oil to the rice mixture and stir well to coat evenly. Fold in the thawed peas and the reserved scrambled eggs. Place the lid askew on the pot and let the dish sit for 1-2 minutes to warm the peas and eggs through.
- Serve: Serve immediately garnished with sliced green onions and your choice of hot sauce or sriracha. Alternatively, divide into four portions for meal prep and consume within 4 days.
Notes
- Rinse the jasmine rice thoroughly until the water runs clear to remove excess starch and prevent clumping.
- Using fresh diced chicken breast ensures tender meat that cooks evenly with the rice in the Instant Pot.
- Adjust soy sauce quantity based on your salt preference or dietary needs; tamari is a good gluten-free alternative.
- Allowing natural pressure release helps the rice finish cooking gently without becoming mushy.
- Frozen peas can be substituted with fresh if preferred; just make sure to thaw them before adding.
