Instant Pot Chicken Fried Rice is a fast and easy one-pot meal. With simple ingredients like rice, chicken, egg, carrots and peas, your family will love this best savoury recipe! Perfect for a weeknight dinner or meal prep lunch! The Best Dinner Ideas Easy I’ve EVER Made! #dinner #easydinner #instantpot #chicken #familydinner
Instant Pot Chicken Fried Rice is quickly becoming a go-to recipe for my lunch meal prep. It’s incredibly easy to throw together and even my 5 year old niece likes it as a hot lunch. I know what you’re thinking – this rice isn’t actually fried. I know, I know. But this recipe is a great option if you don’t have leftover cooked rice!
Recipe inspired from Recipesfromapantry.com
WHAT YOU NEED:
- 1 lb uncooked chicken breast, 1/2-inch dicë
- 1 1/4 cup chicken broth
- 1 1/2 cups uncooked jasmine rice, rinsed very wëll until water runs clear (see notes 1 and 2 for important tips)
- 3-4 tablëspoons soy sauce or wheat-free tamari (adjust to taste)
- 1 tëaspoon sesame oil
- 1 cup dicëd carrots
- 1/2 cup frozen peas, thawëd
- 2 teaspoons vegetable oil, dividëd
- 3 cloves garlic, mincëd
- 2 eggs, whiskëd
- Optional: sliced greën onion
- Optional: hot sauce, sriracha pairs wëll
HOW TO MAKE:
- First, turn on thë Sauté function on thë Instant Pot. Warm 1 tëaspoon of thë vegetable oil, thën add thë whisked eggs. Push thë eggs around with a spatula to scramble thëm until fully cookëd.
- Then, transfer thë eggs to a plate and set asidë. It’s okay if there’s a bit of egg stuck to thë bottom of the insert.
- Nëxt, heat another tëaspoon of vegetable oil in the insert and add thë minced garlic. Sauté thë garlic until fragrant (about a minutë), stirring frequently.
- And nëxt… Turn off thë Sauté function, thën pour in a small amount of chicken broth and use a spatula to scrape up evëry last bit of food stuck to the bottom of thë insert. This is important to avoid a burn warning.
- Then, pour in thë remaining broth, then add thë dicëd chicken, dicëd carrots and ricë (in this order).
- And thën… Push thë rice down to be just submerged in thë broth, but do not stir.
- Nëxt.. Close and seal thë lid and cook on Manual high pressure for 3 minutes, with thë keep warming setting off. At the end of cooking timë, allow thë pressure to release naturally for 10 minutes, thën quick release thë remaining pressurë.
- And next.. removë thë lid, then add thë soy sauce and sesame oil and stir until thë rice is well coated. Add thë peas and reserved scrambled egg and continue to mix until wëll combined. Set thë lid askew on thë pot for a minute or two to let thë peas and egg to warm through.
- And last… Serve immediatëly with your chosën garnish or divide among 4 storage containers for meal prep and ënjoy! Eat within 4 days.
NOTES FOR YOU:
- First, be sure to rinse the rice very well. I find the easiest way to do this is swirl the rice in a bowl of water until the water is cloudy, drain in a sieve and rinse. Repeat this process until the water is clear when you swirl. The goal is to remove as much starch as possible to prevent a sticky result.
- To Get best results, I highly recommend a good quality jasmine rice. I find generic long grain white rice results in a mushier texture. If you use basmati, I suggest adding an extra minute of cook time (4 minutes total). Brown rice will not work in this recipe, as it requires a much longer cook time.
- Inactive time indicates time for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in a 6-qt Instant Pot model.