Instant Pot Chicken Fried Rice Recipes

INSTANT POT CHICKEN FRIED RICE

Steps:

• Turn on the Sauté function on the Instant Pot. Warm 1 teaspoon of the vegetable oil, then add the whisked eggs. Push the eggs around with a spatula to scramble them until fully cooked. Transfer the eggs to a plate and set aside. It's okay if there's a bit of egg stuck to the bottom of the insert.
• Heat another teaspoon of vegetable oil in the insert and add the minced garlic. Sauté the garlic until fragrant (about a minute), stirring frequently. Turn off the Sauté function, then pour in a small amount of chicken broth and use a spatula to scrape up every last bit of food stuck to the bottom of the insert. This is important to avoid a burn warning.
• Pour in the remaining broth, then add the diced chicken, diced carrots and rice (in this order). Push the rice down to be just submerged in the broth, but do not stir.
• Close and seal the lid and cook on Manual high pressure for 3 minutes, with the keep warming setting off. At the end of cooking time, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
• Remove the lid, then add the soy sauce and sesame oil and stir until the rice is well coated. Add the peas and reserved scrambled egg and continue to mix until well combined. Set the lid askew on the pot for a minute or two to let the peas and egg to warm through. Serve immediately with your chosen garnish or divide among 4 storage containers for meal prep. Eat within 4 days.

INSTANT POT CHICKEN FRIED RICE RECIPE

Steps:

• Rinse the rice 2-3 times in a colander until the water runs clear. Place the rice, water, and salt in the inner pot of the Instant Pot. Secure and seal the lid.
• Cook on Manual High Pressure for 4 minutes, allowing a 10-minute natural release. After 10 minutes, open the vent and allow the remaining steam to escape.
• Fluff the rice with a fork, then transfer it to a bowl. Rinse the inner pot to remove any stuck-on rice, then dry it with a paper towel and return to the Instant Pot.
• Press Sauté on the Instant Pot and add the vegetable oil. When the oil gets hot, add the chicken and onion. Season with salt and pepper and sauté for 6-10 minutes, until the chicken is fully cooked.
• Add the garlic and sauté for 30 seconds. Stir in the peas and carrots and cook for another 2 minutes.
• Push everything to the side of the pot and add the beaten eggs. Gently scramble the eggs with a rubber spatula until softly set, 1-2 minutes, then fold the eggs into the vegetable and chicken mixture until the egg is cooked through.
• Press Cancel. Add the rice, soy sauce, green onions, and sesame oil to the pot and stir well. Season to taste. Serve warm garnished with sesame seeds and enjoy.

INSTANT POT® CHICKEN FRIED RICE

Steps:

• Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
• Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
• Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
• Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.