Wow, when I started making this, it was amazing how the different steps came together all in the instant pot. The most amazing flavor and texture of the rice and chicken came through.
Instant Pot Chicken Fried Rice
Ingredients
- 3-4 TBS cooking oil I used avacado oil. Nice flavor
- 2 eggs, slighty beaten use more if you like
- 2 cups frozen peas & carrots
- 2 thin chicken breasts, cut into small pieces boneless & skinless
- 1 Onion Diced
- 1 TBS garlic minced
- 1 cup basmati rice, uncooked
- 1 cup Chicken Broth
- 3 TBS Soy Sauce
- 1/2 tsp sesame oil
- Black Pepper
- sesame seeds garnish
Instructions
- Set Instant Pot to saute mode. Once hot, add 1-2 TBS cooking oil. Add eggs and cook until done. Remove and set aside.
- Add 1 TBS cooking oil to pot and add peas & carrots, saute for 2 minutes to warm through. Remove and set aside with eggs.
- Add 1-2 TBS cooking oil to bottom of pot and add chicken pieces in a single layer, salt & pepper lightly and cook for 2 minutes. Add onion and garlic and stir. Press into a single layer and cook an additional 2 minutes.
- Add rice and cook for 20 seconds stirring continually. Stir in chicken broth. Scrape sides and bottom of pot and this time to release any bits.
- Cancel Saute mode. Close lid and lock. Place knob on the back of lid to "Sealing".
- Press the "Rice" function, should display 12 minutes. After it comes to pressure and the 12 minutes are done, do a 5 minute natural release. Then turn knob from "Sealing" to "Venting" and wait for pin to drop. Remove lid.
- Stir in eggs, peas & carrots, soy sauce, sesame oil and black pepper to taste.
- Add sesame seeds to garnish if desired.