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Instant Pot Chicken Fried Rice

Author: Catherine's Plates

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.