Name: Instant Pot Chicken Fried Rice Recipe
Ingredients: 2 teaspoons vegetable oil, divided: Vegetable oil serves as the foundation for sautéing and scrambling, preventing sticking and ensuring even cooking. The division of the oil is crucial; one teaspoon is used for the eggs, and the other for sautéing the garlic. Using a neutral oil like vegetable oil is recommended as it won’t impart any unwanted flavors, allowing the other ingredients to shine through. However, you can also substitute with canola oil, peanut oil (if no allergies), or even light olive oil if preferred. For a richer flavor profile, consider using sesame oil for sautéing, but be mindful of its strong taste and use it sparingly in addition to, not instead of, vegetable oil for the initial steps. The oil ensures that the eggs scramble nicely without sticking to the Instant Pot insert, and it helps to draw out the aromatic compounds in the garlic, creating a flavorful base for the fried rice.; 2 eggs, whisked: Eggs are a classic component of fried rice, adding protein, richness, and a delightful textural contrast. Whisking the eggs beforehand is essential to ensure they cook evenly and scramble quickly in the Instant Pot. Eggs contribute to the overall savory flavor and bind the rice and other ingredients together slightly. They also add a beautiful golden hue to the dish. For variations, you could even add a dash of soy sauce or sesame oil to the whisked eggs for an extra layer of flavor. If you are vegetarian or vegan, you can omit the eggs or explore plant-based egg substitutes, though the texture and flavor profile will be slightly different. Consider silken tofu, crumbled and lightly seasoned, as a possible vegan alternative.; 3 cloves garlic, minced: Garlic is the aromatic powerhouse of this recipe, infusing the dish with its pungent and savory flavor. Minced garlic is preferred as it releases its flavor more readily during sautéing compared to chopped or whole cloves. Fresh garlic is always recommended for the best flavor, but in a pinch, you can use pre-minced garlic from a jar, although the flavor might be slightly less intense. Garlic not only adds a delicious taste but also has numerous health benefits, including antioxidant and anti-inflammatory properties. Sautéing the garlic in oil until fragrant is crucial as it mellows out its raw bite and unlocks its full flavor potential, creating a fragrant base that permeates the entire dish.; 1 1/4 cup chicken broth: Chicken broth is the cooking liquid for the rice and chicken, imparting flavor and moisture to the dish. Using chicken broth instead of water significantly enhances the savory depth of the fried rice. Low-sodium chicken broth is recommended to control the salt content, allowing you to adjust the soy sauce to your taste. You can also use homemade chicken broth for an even richer flavor. For a vegetarian or vegan option, substitute with vegetable broth. The broth not only cooks the rice and chicken to perfection in the Instant Pot but also infuses them with a delicious savory taste, creating a flavorful base that complements the other ingredients. Ensure you use good quality broth for the best results.; 1 lb uncooked chicken breast, 1/2-inch dice: Chicken breast provides lean protein and a satisfying heartiness to the fried rice. Dicing the chicken into ½-inch pieces ensures that it cooks quickly and evenly in the Instant Pot, becoming tender and juicy. Uncooked chicken breast is used in this recipe, simplifying the process and allowing the chicken to absorb the flavors of the broth and other ingredients as it cooks. You can also use chicken thighs for a richer flavor and more tender texture, although they may require slightly longer cooking time. Ensure the chicken is cut into uniform pieces for even cooking. For vegetarian or vegan variations, you can substitute with firm tofu, tempeh, or plant-based chicken alternatives, diced into similar sizes.; 1 cup diced carrots: Carrots add sweetness, color, and a satisfying crunch to the fried rice. Diced carrots are preferred for even cooking and easy incorporation into the dish. You can use pre-diced carrots for convenience or dice them yourself. Carrots are a nutritional powerhouse, packed with vitamins and fiber. They contribute a subtle sweetness that balances the savory flavors of the soy sauce and garlic. For variations, you can use other root vegetables like parsnips or sweet potatoes, diced into similar sizes. The vibrant orange color of carrots also adds visual appeal to the dish.; 1 1/2 cups uncooked jasmine rice, rinsed very well until water runs clear (see notes 1 and 2 for important tips): Jasmine rice is the star carbohydrate of this dish, providing a fluffy and fragrant base for the fried rice. Uncooked jasmine rice is used, making this a true one-pot meal in the Instant Pot. Rinsing the rice thoroughly until the water runs clear is absolutely crucial. This removes excess starch, preventing the rice from becoming sticky and gummy. Jasmine rice is known for its delicate floral aroma and slightly sticky texture when cooked, which is perfect for fried rice. Long-grain rice is recommended for fried rice as it tends to be less sticky than short-grain rice. Basmati rice can also be used as a substitute. Properly rinsed rice is the key to achieving perfectly cooked, non-sticky fried rice in the Instant Pot. This step should not be skipped.; 1/2 cup frozen peas, thawed: Frozen peas add a pop of vibrant green color, sweetness, and tenderness to the fried rice. Thawed peas are recommended as they will heat through quickly in the residual heat of the Instant Pot without becoming mushy. Frozen peas are a convenient and readily available vegetable. They add a touch of sweetness and freshness that complements the savory flavors of the dish. You can substitute with other frozen vegetables like corn, edamame, or mixed vegetables if desired. Adding the peas towards the end of the cooking process ensures they retain their bright color and slightly firm texture.; 3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste): Soy sauce is the primary seasoning agent, imparting a savory, umami-rich flavor to the fried rice. Soy sauce provides saltiness, depth, and that classic fried rice taste. Wheat-free tamari is a great alternative for those who are gluten-free or wheat-sensitive. Start with 3 tablespoons and adjust to taste, adding more if needed to reach your desired level of saltiness and flavor. The soy sauce not only seasons the dish but also contributes to the beautiful brown color of the fried rice. Different brands of soy sauce can vary in saltiness, so it’s important to taste and adjust accordingly.; 1 teaspoon sesame oil: Sesame oil adds a distinctive nutty aroma and flavor that is characteristic of Asian cuisine and fried rice. Sesame oil is a finishing oil, added at the end of cooking to preserve its delicate flavor and aroma. A little goes a long way with sesame oil, so just 1 teaspoon is usually sufficient to enhance the overall flavor profile of the dish. Toasted sesame oil is recommended for its more intense flavor. Sesame oil should not be used for sautéing as it has a low smoke point and can become bitter when heated at high temperatures.; For Garnish (optional): sliced green onion, hot sauce, sriracha pairs well: Garnishes are optional but highly recommended to add a final touch of freshness, flavor, and visual appeal. Sliced green onion adds a mild oniony flavor and a pop of green color. Hot sauce or sriracha provides a spicy kick for those who enjoy a bit of heat. Garnishes elevate the presentation of the dish and allow for customization to individual preferences. Other garnish options include sesame seeds, chopped cilantro, or a drizzle of chili oil.

Ingredients

Scale

2 teaspoons vegetable oil, divided: Vegetable oil serves as the foundation for sautéing and scrambling, preventing sticking and ensuring even cooking. The division of the oil is crucial; one teaspoon is used for the eggs, and the other for sautéing the garlic. Using a neutral oil like vegetable oil is recommended as it won’t impart any unwanted flavors, allowing the other ingredients to shine through. However, you can also substitute with canola oil, peanut oil (if no allergies), or even light olive oil if preferred. For a richer flavor profile, consider using sesame oil for sautéing, but be mindful of its strong taste and use it sparingly in addition to, not instead of, vegetable oil for the initial steps. The oil ensures that the eggs scramble nicely without sticking to the Instant Pot insert, and it helps to draw out the aromatic compounds in the garlic, creating a flavorful base for the fried rice.

2 eggs, whisked: Eggs are a classic component of fried rice, adding protein, richness, and a delightful textural contrast. Whisking the eggs beforehand is essential to ensure they cook evenly and scramble quickly in the Instant Pot. Eggs contribute to the overall savory flavor and bind the rice and other ingredients together slightly. They also add a beautiful golden hue to the dish. For variations, you could even add a dash of soy sauce or sesame oil to the whisked eggs for an extra layer of flavor. If you are vegetarian or vegan, you can omit the eggs or explore plant-based egg substitutes, though the texture and flavor profile will be slightly different. Consider silken tofu, crumbled and lightly seasoned, as a possible vegan alternative.

3 cloves garlic, minced: Garlic is the aromatic powerhouse of this recipe, infusing the dish with its pungent and savory flavor. Minced garlic is preferred as it releases its flavor more readily during sautéing compared to chopped or whole cloves. Fresh garlic is always recommended for the best flavor, but in a pinch, you can use pre-minced garlic from a jar, although the flavor might be slightly less intense. Garlic not only adds a delicious taste but also has numerous health benefits, including antioxidant and anti-inflammatory properties. Sautéing the garlic in oil until fragrant is crucial as it mellows out its raw bite and unlocks its full flavor potential, creating a fragrant base that permeates the entire dish.

1 1/4 cup chicken broth: Chicken broth is the cooking liquid for the rice and chicken, imparting flavor and moisture to the dish. Using chicken broth instead of water significantly enhances the savory depth of the fried rice. Low-sodium chicken broth is recommended to control the salt content, allowing you to adjust the soy sauce to your taste. You can also use homemade chicken broth for an even richer flavor. For a vegetarian or vegan option, substitute with vegetable broth. The broth not only cooks the rice and chicken to perfection in the Instant Pot but also infuses them with a delicious savory taste, creating a flavorful base that complements the other ingredients. Ensure you use good quality broth for the best results.

1 lb uncooked chicken breast, 1/2-inch dice: Chicken breast provides lean protein and a satisfying heartiness to the fried rice. Dicing the chicken into ½-inch pieces ensures that it cooks quickly and evenly in the Instant Pot, becoming tender and juicy. Uncooked chicken breast is used in this recipe, simplifying the process and allowing the chicken to absorb the flavors of the broth and other ingredients as it cooks. You can also use chicken thighs for a richer flavor and more tender texture, although they may require slightly longer cooking time. Ensure the chicken is cut into uniform pieces for even cooking. For vegetarian or vegan variations, you can substitute with firm tofu, tempeh, or plant-based chicken alternatives, diced into similar sizes.

1 cup diced carrots: Carrots add sweetness, color, and a satisfying crunch to the fried rice. Diced carrots are preferred for even cooking and easy incorporation into the dish. You can use pre-diced carrots for convenience or dice them yourself. Carrots are a nutritional powerhouse, packed with vitamins and fiber. They contribute a subtle sweetness that balances the savory flavors of the soy sauce and garlic. For variations, you can use other root vegetables like parsnips or sweet potatoes, diced into similar sizes. The vibrant orange color of carrots also adds visual appeal to the dish.

1 1/2 cups uncooked jasmine rice, rinsed very well until water runs clear (see notes 1 and 2 for important tips): Jasmine rice is the star carbohydrate of this dish, providing a fluffy and fragrant base for the fried rice. Uncooked jasmine rice is used, making this a true one-pot meal in the Instant Pot. Rinsing the rice thoroughly until the water runs clear is absolutely crucial. This removes excess starch, preventing the rice from becoming sticky and gummy. Jasmine rice is known for its delicate floral aroma and slightly sticky texture when cooked, which is perfect for fried rice. Long-grain rice is recommended for fried rice as it tends to be less sticky than short-grain rice. Basmati rice can also be used as a substitute. Properly rinsed rice is the key to achieving perfectly cooked, non-sticky fried rice in the Instant Pot. This step should not be skipped.

1/2 cup frozen peas, thawed: Frozen peas add a pop of vibrant green color, sweetness, and tenderness to the fried rice. Thawed peas are recommended as they will heat through quickly in the residual heat of the Instant Pot without becoming mushy. Frozen peas are a convenient and readily available vegetable. They add a touch of sweetness and freshness that complements the savory flavors of the dish. You can substitute with other frozen vegetables like corn, edamame, or mixed vegetables if desired. Adding the peas towards the end of the cooking process ensures they retain their bright color and slightly firm texture.

3–4 tablespoons soy sauce or wheat-free tamari (adjust to taste): Soy sauce is the primary seasoning agent, imparting a savory, umami-rich flavor to the fried rice. Soy sauce provides saltiness, depth, and that classic fried rice taste. Wheat-free tamari is a great alternative for those who are gluten-free or wheat-sensitive. Start with 3 tablespoons and adjust to taste, adding more if needed to reach your desired level of saltiness and flavor. The soy sauce not only seasons the dish but also contributes to the beautiful brown color of the fried rice. Different brands of soy sauce can vary in saltiness, so it’s important to taste and adjust accordingly.

1 teaspoon sesame oil: Sesame oil adds a distinctive nutty aroma and flavor that is characteristic of Asian cuisine and fried rice. Sesame oil is a finishing oil, added at the end of cooking to preserve its delicate flavor and aroma. A little goes a long way with sesame oil, so just 1 teaspoon is usually sufficient to enhance the overall flavor profile of the dish. Toasted sesame oil is recommended for its more intense flavor. Sesame oil should not be used for sautéing as it has a low smoke point and can become bitter when heated at high temperatures.

For Garnish (optional): sliced green onion, hot sauce, sriracha pairs well: Garnishes are optional but highly recommended to add a final touch of freshness, flavor, and visual appeal. Sliced green onion adds a mild oniony flavor and a pop of green color. Hot sauce or sriracha provides a spicy kick for those who enjoy a bit of heat. Garnishes elevate the presentation of the dish and allow for customization to individual preferences. Other garnish options include sesame seeds, chopped cilantro, or a drizzle of chili oil.

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Instructions

Scramble the Eggs: Begin by turning on the Sauté function on your Instant Pot. This function allows you to use your Instant Pot as a stovetop, perfect for sautéing and browning. Add 1 teaspoon of vegetable oil to the Instant Pot insert and let it heat up for a few seconds. Once the oil is hot (you’ll see it shimmering), pour in the whisked eggs. Using a spatula, gently push the eggs around the insert to scramble them. Continue scrambling until the eggs are fully cooked and no longer liquid. This should only take a minute or two. Once cooked, transfer the scrambled eggs to a plate and set aside. Don’t worry if there’s a bit of egg stuck to the bottom of the insert at this stage; it will be addressed in the next step. Setting aside the scrambled eggs prevents them from overcooking and becoming rubbery later in the cooking process. This initial step adds the classic scrambled egg element to your fried rice.

Sauté the Garlic and Deglaze: Add the remaining 1 teaspoon of vegetable oil to the Instant Pot insert. Let it heat up briefly, then add the minced garlic. Sauté the garlic until it becomes fragrant, which should take about a minute. Stir frequently to prevent the garlic from burning, as burnt garlic can become bitter. Fragrant garlic is a key aromatic building block for the flavor of your fried rice. Once the garlic is fragrant, immediately turn off the Sauté function. This is important because you don’t want to continue cooking at high heat before adding the liquid. Now, pour in a small amount of chicken broth – about ¼ cup will suffice. Use your spatula to scrape up every last bit of food stuck to the bottom of the insert, including any bits of egg or garlic. This process is called deglazing and is crucial to prevent the dreaded “burn” warning on your Instant Pot. The liquid helps to loosen any stuck-on food particles, ensuring even cooking and preventing scorching.

Pressure Cook the Rice and Chicken: Pour in the remaining chicken broth into the Instant Pot insert. Then, add the diced chicken, diced carrots, and rinsed jasmine rice in that order. Layering the ingredients in this way helps to ensure even cooking. Gently push the rice down to be just submerged in the broth. It’s important not to stir at this stage. Stirring can cause the rice to stick to the bottom and potentially trigger the burn warning. The goal is to have the rice sit on top of the chicken and carrots, submerged in the broth, without mixing them together yet.

Pressure Cook and Release: Close and seal the Instant Pot lid, ensuring the pressure valve is set to “Sealing.” Cook on Manual high pressure for just 3 minutes. This short cooking time is one of the magic aspects of the Instant Pot, cooking rice and chicken incredibly quickly. Make sure the “Keep Warm” setting is turned off. Allow the pressure to release naturally for 10 minutes. Natural Pressure Release (NPR) means letting the Instant Pot sit undisturbed after the cooking cycle is complete, allowing the pressure to dissipate gradually. After 10 minutes of NPR, quick release the remaining pressure by carefully turning the pressure valve to “Venting.” Be cautious of the steam that will release. Quick Release (QR) is used to rapidly release the remaining pressure. The combination of NPR and QR helps to ensure perfectly cooked rice without it becoming mushy.

Stir in Seasonings and Vegetables: Once the pressure is fully released and the float valve has dropped, carefully remove the lid. Add the soy sauce (or tamari) and sesame oil to the Instant Pot. Stir everything together until the rice is well coated with the seasonings. The hot rice will readily absorb the soy sauce and sesame oil, infusing the entire dish with flavor. Next, add the thawed frozen peas and the reserved scrambled egg to the Instant Pot. Continue to mix until everything is well combined and evenly distributed. The residual heat from the rice will warm through the peas and egg in just a minute or two.

Warm Through and Serve: Set the lid askew on the pot for a minute or two. This helps to gently warm through the peas and egg without overcooking them. The askew lid allows some steam to escape while still retaining some heat. Serve the Instant Pot Chicken Fried Rice immediately while it’s hot and flavorful. You can garnish with sliced green onion and hot sauce or sriracha, if desired. Alternatively, divide the fried rice among 4 storage containers for convenient meal prep lunches. The fried rice will keep well in the refrigerator for up to 4 days. Reheat thoroughly before serving.

Nutrition

Serving Size: One Normal Portion
Calories: 489