Description
Enjoy a quick and flavorful meal with this Instant Pot Chicken Fried Rice recipe. Tender chicken, fluffy rice, and vibrant veggies come together in a savory dish that’s perfect for a busy weeknight. Using the Instant Pot streamlines the cooking process and results in a delicious one-pot meal.
Ingredients
Scale
Rice:
- 1 1/2 cups long-grain white rice, rinsed
- 2 cups low-sodium chicken broth
Chicken and Vegetables:
- 1 lb boneless skinless chicken breasts, cut into small cubes
- 2 tablespoons vegetable oil, divided
- 1 small onion, diced
- 1 cup frozen peas and carrots, thawed
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
Garnish:
- Sliced green onions
Instructions
- Cook Rice and Chicken: Add rinsed rice and chicken broth to the Instant Pot. Place cubed chicken on top without stirring. Pressure cook for 4 minutes, then natural release for 10 minutes.
- Sauté Vegetables and Eggs: Sauté onion, peas, carrots, and garlic. Scramble eggs in the pot.
- Combine and Serve: Return chicken and rice to the pot, add sauces and seasonings. Stir well and cook for 2 minutes. Garnish with green onions and enjoy!
Notes
- For extra flavor, marinate chicken in soy sauce and garlic before cooking.
- You can also use cooked shrimp or pork instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot, Pressure Cooking, Sauté
- Cuisine: Asian, Chinese-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 145 mg
