Instant Pot Chicken Fried Rice Recipe
Make this better than take-out instant pot chicken fried rice any time the craving hits! This easy instant pot fried rice recipe is perfect for a quick and easy weeknight dinner!
Servings: 4 servings
Calories: 198kcal
Equipment
Ingredients
- 4 tablespoons vegetable oil divided
- 3 large eggs whisked
- 1 1/2 cups frozen peas and carrots
- 2 boneless skinless chicken breasts cut into thin bite size chunks
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 cup chicken broth
- 1 cup white basmati rice
- 1/4 cup soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon black pepper
Instructions
- Press the saute button on the instant pot.
- Add 2 tablespoons vegetable oil and eggs.
- Stir to scramble.
- Push the eggs to the side and add in the frozen peas and carrots.
- Saute, until thawed completely. 4 minutes.
- Remove egg pea mixture from instant pot and set aside. Make sure there aren't any leftover bits of egg stuck to the bottom of the pot.
- Add the remaining 2 tablespoons vegetable oil.
- Add the chicken and onion. Cook, stirring occasionally, 4 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Pour in the chicken broth and deglaze the bottom of the pot.
- Turn the instant pot off.
- Pour in the rice and stir.
- Close the lid, set the pressure release valve to sealing, and press the rice button.
- When the instant pot completes cooking, natural pressure release for 5 minutes.
- Quick release remaining pressure.
- Once pressure is released, open the lid.
- Stir in the egg and pea mixture, soy sauce, sesame oil, and black pepper.
- Serve and enjoy.
Nutrition
Serving: 3/4 cup rice | Calories: 198kcal | Carbohydrates: 15g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 96mg | Sodium: 803mg | Fiber: 2g | Sugar: 3g