Description
This Instant Pot Chicken Fried Rice is a quick and flavorful one-pot meal that combines tender chicken, fluffy jasmine rice, savory vegetables, and scrambled eggs, all cooked perfectly using the pressure cooking function of the Instant Pot. It’s a convenient recipe that delivers the classic taste of fried rice without the need for frying in oil.
Ingredients
Scale
Proteins and Eggs
- 2 eggs
- 1 lb chicken breast, diced
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 cup frozen green peas
- 2 green onions (optional, for garnish)
Rice and Liquids
- 1 cup jasmine rice, rinsed
- 1 cup chicken broth
Oils and Seasonings
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 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 they are fully cooked. Once done, remove the eggs from the pot and set them aside.
- Sauté the Garlic: In the same pot, add a little more oil if needed and sauté the minced garlic until it becomes fragrant, about 1 minute. This step infuses the oil with garlic flavor.
- Deglaze the Pot: Pour a splash of chicken broth into the pot to deglaze, scraping up any browned bits stuck to the bottom. This prevents burning and adds flavor to the dish.
- Layer Ingredients: Add the remaining chicken broth, diced chicken breast, diced carrots, and rinsed jasmine rice into the pot. Press the rice gently down so it is submerged in the liquid but avoid stirring to prevent the burn warning.
- Pressure Cook: Close and lock the Instant Pot lid. Ensure the vent is set to the sealing position. Cook on high pressure for 3 minutes. After cooking, let the pressure naturally release for 10 minutes, then quick release any remaining pressure carefully.
- Combine and Serve: Open the lid and stir in the soy sauce, sesame oil, frozen green peas, and the scrambled eggs. Replace the lid partially (lid askew) and let the mixture sit for a few minutes to allow the peas and ingredients to heat through. Garnish with sliced green onions and hot sauce if desired before serving.
Notes
- Rinsing the jasmine rice removes excess starch and helps prevent the rice from becoming too sticky.
- Do not stir the rice before pressure cooking to avoid triggering the Instant Pot burn warning.
- Natural pressure release is important to let the rice finish cooking gently and prevents splattering.
- Adjust soy sauce and hot sauce to taste for desired saltiness and spice levels.
- For a lower-sodium option, use low-sodium soy sauce and reduced-sodium chicken broth.
