Instant Pot Fried Rice
Instant Pot Fried Rice with brown rice and chicken for one pot healthy and easy dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Asian
Ingredients
- 6 large eggs
- 1 medium onion, chopped
- 3 cups mushrooms, sliced
- 3 carrots, diced
- 2 large chicken breasts, diced
- 3 cups long grain brown rice, rinsed & drained
- 1 tbsp avocado oil
- 3 1/2 cups water
- 2 cups peas, frozen
- 1/4 cup soy sauce
- 1 bunch of green onions, chopped
- 3 tbsp toasted sesame oil (optional)
Instructions
- On Instant Pot, press Saute and wait until display says Hot. Add 1 tbsp of avocado oil and eggs. Stir with spatula until scrambled eggs are formed. Press Cancel and transfer eggs to a bowl.
- For this step no need to rinse Instant Pot. Also do not worry about stuck to the bottom eggs. Just add ingredients in the following order: water, onion, mushrooms, carrots, chicken, and brown rice. Level with spatula to flatten the rice so it cooks evenly.
- Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
- After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
- Add peas, soy sauce, green onions, previously cooked scrambled eggs and toasted sesame oil (if using). Stir gently and serve hot.
Store: Refrigerate in an airtight container for up to 5 days.
Notes
Do not worry if there is a little bit of water left. Once you stir the fried rice and as the rice sits it will get absorbed.
Toasted sesame oil is a nice flavor touch but not a big deal if you don’t have one. Last time I didn’t, and fried rice was still fantastic.
Unfortunately you can’t use white rice with this recipe.
You can use frozen mix of peas and carrots if you have one. Then just skip fresh carrots.
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