Instant Pot Chicken Fried Rice
Instant Pot Chicken Fried Rice is quick and easy one pot dinner that tastes better than takeout. Not to mention it is healthy, makes great leftovers that entire family enjoys.
Servings: 8 servings
Calories: 488kcal
Ingredients
- 6 large eggs
- 1 medium onion chopped
- 3 cups mushrooms sliced
- 3 carrots diced
- 2 large chicken breasts diced
- 3 cups white rice or brown rice rinsed & drained
- 1 tablespoon oil for frying
- 3 1/2 cups cold water
- 2 cups peas frozen
- 1/4 cup soy sauce
- 3 tablespoons toasted sesame oil optional
- 1 bunch green onions chopped
Instructions
- On Instant Pot, press Saute and wait until display says Hot. Add 1 tablespoon of 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 rice. Level with spatula to flatten the rice, so it cooks evenly.
- Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual: for white rice - 3 minutes, for brown rice - 22 minutes.
- After Instant Pot has finished cooking, release pressure by turning valve to Venting: white rice - after 10 minutes, brown rice - right away. And open the lid.
- Add peas, soy sauce, previously cooked scrambled eggs and toasted sesame oil (if using). Stir gently, close the lid and let it sit for 5 minutes. Then garnish with green onions and serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: For up to 3 months.
- 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. Some people also do not like it. You can add a touch of extra virgin olive oil instead.
- You can use frozen mix of peas and carrots if you have one. Then just skip fresh carrots.
Nutrition
Serving: 1cup | Calories: 488kcal | Carbohydrates: 65g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 159mg | Sodium: 545mg | Fiber: 6g | Sugar: 5g