Instant Pots quickly became a household staple kitchen item after their debut, and there are many delicious recipes that can be made with them. Enjoy this simple and tasty recipe that tastes better than any restaurant version of chicken fried rice that you have ever had!
Prep time: 15 minutes
Cook time: ~ 15 minutes total (before being able to open the Instant Pot)
Servings: ~6
*recipe derived and modified from threcipewell.com
Ingredients:
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2 tsp. vegetable oil
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2 eggs, whisked
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3 cloves garlic, minced
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1 1/4 cup chicken broth
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1 lb. uncooked chicken breast, diced into 1/2 inch pieces
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1 cup diced carrots
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1 1/2 cups uncooked jasmine rice, rinsed well
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1/2 cup frozen peas, thawed
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4 Tbsp. soy sauce
Directions:
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Turn on the sauté function on the Instant Pot. Warm 1 tsp. of vegetable oil in the insert, then add the whisked eggs. Scramble eggs until fully cooked. Transfer the eggs to a plate and set aside.
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Heat 1 tsp. of vegetable oil into the insert and add minced garlic. Saute the garlic until fragrant, about 1 minute. Turn off the saute function, then pour a small amount of chicken broth in and use a spatula to scrape off ALL of the food stuck to the bottom of the insert – this will prevent burning.
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Pour the remaining chicken broth in, then add the diced chicken, diced carrots, and rice into the insert. Push down the rice just to be submerged into the broth, but do NOT stir.
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Close and seal the lid and cook on manual high pressure for 3 minutes, with the keep warming setting off. At the end of the cooking time, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
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Remove the lid, then add the soy sauce and stir until the rice is well coated. Add the peas and reserved scrambled eggs and continue to combine. Set the lid on top for a minute or two to allow the peas and eggs to warm.
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Serve and enjoy!
