Description
This Instant Pot Chicken Fried Rice recipe combines protein-packed chicken, fluffy jasmine rice, and vibrant vegetables into a quick and easy one-pot meal. Using the Instant Pot, you can achieve perfectly cooked rice and chicken with minimal effort, making this dish a convenient and flavorful weeknight dinner option.
Ingredients
Scale
Main Ingredients
- 1 tbsp vegetable oil
- 2 eggs
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 lb chicken breast, diced
- 1 carrot, diced
- 1 cup jasmine rice, rinsed
- 1 cup frozen green peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions (optional, for garnish)
- Hot sauce (optional, for garnish)
Instructions
- Scramble the Eggs: Set your Instant Pot to the Sauté function. Add the vegetable oil and scramble the eggs until fully cooked. Once done, remove the eggs from the pot and set them aside for later.
- Sauté the Garlic: In the same Instant Pot, add a little more oil if needed and sauté the minced garlic until it becomes fragrant, about 1 minute. This step helps release the garlic’s flavor into the dish.
- Deglaze the Pot: Pour in a splash of chicken broth to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom; this prevents a burn warning during pressure cooking and adds flavor.
- Layer Ingredients: Add the remaining chicken broth, diced chicken breast, diced carrots, and rinsed jasmine rice on top. Press the rice gently to submerge it in the broth but do not stir the ingredients together, as layering helps even cooking under pressure.
- Pressure Cook: Lock the Instant Pot lid and ensure the steam vent is set to ‘sealing.’ Cook on high pressure for 3 minutes. Once cooking finishes, allow natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
- Combine and Serve: Open the lid and stir in the soy sauce, sesame oil, frozen green peas, and scrambled eggs. Close the lid slightly ajar to let the residual heat warm the peas and eggs through for a few minutes. Garnish with chopped green onions and hot sauce if desired, then serve immediately.
Notes
- You can use brown rice instead of jasmine rice, but increase the pressure cooking time to 22-25 minutes, followed by natural release.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Make sure to rinse the jasmine rice thoroughly to remove excess starch for fluffier results.
- If you prefer your vegetables more tender, add them before pressure cooking instead of after.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
