Instant Pot Chicken Fried Rice

5 from 4 votes

This Instant Pot Chicken Fried Rice is a quick and simple dinner recipe that you can have on the table in less than 30 minutes. That's faster than your local delivery can bring it to your door!

Prep Time10

Cook Time18

Total Time28

Course: Dinner

Cuisine: Chinese

Servings: servings

Calories: 351kcal

Author: Wendy

Equipment

Instant Pot/Pressure Cooker

Ingredients

3 - 4 tablespoons vegetable oil
3 large eggs whisked
1 ½ cup frozen carrots and peas
2 boneless skinless chicken breasts but into thin bite size chunks
1 cup diced yellow onions
1 tablespoon minced garlic
1 cup white basmati rice, uncooked
1 cup chicken broth
¼ cup soy sauce
1 teaspoon toasted sesame oil
black pepper to taste

Instructions

Set instant pot in saute mode.
Add 2 tablespoons vegetable oil and eggs.
Stir to scramble.
Set to the side.
Add your frozen peas and carrots.
Lightly toss.
Saute, until thawed completely.
Cook for 3-4 min.
Hit cancel on the Instant pot.
Transfer egg pea mixture to the plate.
Scrape the excess egg bits so it wont burn.
Set instant pot in saute mode.
Add 2 tablespoons oil to the instant pot.
Add chicken , cook for 2 minutes.
Now add chopped onions and minced garlic, cook for 2-3 minutes.
Add your rice, and chicken stock, stir to combine.
Close the Instant pot, lock lid, set valve to sealing, press cancel.
Select rice mode. My rice mode does 12 minutes for white rice.
When cook time is done, let the Instant pot be in warm mode for 5 minutes.
When 5 minutes is done, turn valve to vent and let pressure release.
Press cancel and open lid.
Stir the egg / pea mixture, soy sauce, sesame oil and ground pepper.
Serve and enjoy

Notes

This recipe uses uncooked rice. You do not need to use leftover rice for this fried rice.

Nutrition