Description
This Instant Pot Chicken Fried Rice recipe is a quick and flavorful weeknight meal, combining tender chicken, fragrant jasmine rice, fresh vegetables, and scrambled eggs, all cooked conveniently in one pot using pressure cooking. The dish is enhanced with soy sauce and sesame oil for an authentic taste, garnished with green onions and optional hot sauce for a spicy kick.
Ingredients
Scale
Main Ingredients
- 1 tbsp vegetable oil
- 2 eggs
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 lb chicken breast, diced
- 1 carrot, diced
- 1 cup jasmine rice, rinsed
- 1 cup frozen green peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions (optional, for garnish)
- Hot sauce (optional, for garnish)
Instructions
- Scramble the Eggs: Set your Instant Pot to the Sauté function. Add vegetable oil and scramble the eggs until cooked through. Remove the eggs from the pot and set aside.
- Sauté the Garlic: In the same pot, add a bit more oil if necessary and sauté the minced garlic until fragrant, about 1 minute, being careful not to burn it.
- Deglaze the Pot: Pour a splash of chicken broth into the pot to deglaze, scraping up any browned bits stuck to the bottom to prevent a burn notice during pressure cooking.
- Layer Ingredients: Add the remaining chicken broth, diced chicken breast, diced carrot, and rinsed jasmine rice to the pot. Press the rice gently down to submerge it under the liquid, but do not stir the ingredients together.
- Pressure Cook: Close and lock the Instant Pot lid. Make sure the steam release valve is set to sealing. Cook on high pressure for 3 minutes. After the timer ends, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Combine and Serve: Open the lid and stir in the soy sauce, sesame oil, frozen peas, and the scrambled eggs you set aside earlier. Replace the lid and let the pot sit with the lid slightly ajar for a few minutes to allow the peas and eggs to warm through. Garnish with chopped green onions and a drizzle of hot sauce if desired. Serve hot.
Notes
- Rinsing the jasmine rice removes excess starch and prevents the rice from becoming too sticky.
- Natural pressure release helps the rice finish cooking gently and avoids overcooking.
- Using frozen peas allows them to warm without overcooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a vegetarian version, substitute chicken broth with vegetable broth and replace chicken with tofu or additional vegetables.
