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.
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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.