Description

A quick and flavorful chicken fried rice made effortlessly in the Instant Pot, combining tender chicken, fluffy jasmine rice, scrambled eggs, and colorful vegetables for a satisfying one-pot meal.

Ingredients

1½ cups jasmine rice, rinsed and drained

1½ cups low-sodium chicken broth

1 tablespoon avocado oil (or vegetable oil)

2 eggs, beaten

1 pound boneless skinless chicken breast, diced

1 cup frozen peas and carrots

½ cup chopped onion

2 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

¼ teaspoon ground black pepper

2 green onions, sliced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Set Instant Pot to Sauté mode. Once hot, add oil and pour in the beaten eggs. Stir constantly until softly scrambled. Remove and set aside.
Add a bit more oil if needed and sauté diced chicken and onion for 2–3 minutes, until chicken is mostly cooked on the outside.
Stir in rinsed rice, chicken broth, soy sauce, oyster sauce (if using), and black pepper.
Cancel Sauté mode. Secure lid and set Instant Pot to Pressure Cook (Manual) on high for 3 minutes.
After cooking, allow a natural pressure release for 10 minutes, then perform a quick release.
Open the lid and stir in frozen peas and carrots, scrambled eggs, and sesame oil. Close the lid and let sit for 5 minutes to warm through.
Fluff rice with a fork, garnish with green onions, and serve hot.

Notes

Use well-rinsed jasmine rice to prevent mushiness.

Swap chicken breast for thighs for more juiciness.

Make it vegetarian by omitting chicken and doubling the veggies or using tofu.

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat with a splash of water in the microwave or stir-fry on the stovetop for best texture.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Dish
Method: Instant Pot
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 425
Sugar: 3g
Sodium: 630mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 28g
Cholesterol: 165mg