Instant Pot Chicken Fried Rice
This Instant Pot Chicken Fried Rice is a quick and flavorful dinner recipe that can be ready to serve in no time! Skip ordering out and add this to your next meal plan!
Servings: 6
Calories: 317kcal
Ingredients
- 1 teaspoon vegetable oil
- 2 eggs, whisked
- 4 garlic cloves, minced
- 1 lb boneless, skinless chicken breast (diced)
- 1 1/4 cup chicken broth
- 2 cups peas and carrots, frozen
- 1 1/2 cups long grain rice *rinsed and drained
- 3 tablespoon soy sauce
- green onions (optional)
Instructions
- Turn Instant Pot to saute and heat the vegetable oil.
- Add in the eggs and push them around to scramble and fully cook.
- Remove eggs from Instant Pot and set aside.
- Turn off saute function and pour in the chicken broth.
- Use a spatulato fully remove any cooked on egg from the pot. *be sure to remove it all to avoid burn notice
- Add in the garlic, diced chicken, peas/carrots, and rice.
- Ensure the rice is as submerged in the broth and you can get it, but do not stir.
- Place lid on top securely and move valve to sealed position.
- Cook on manual, high pressure for 3 minutes, followed by a 10 minute natural pressure release.
- Move valve to release any additional pressure.
- Once pin drops, remove lid and stir.
- Add in the soy sauce and eggs.
- Stir and garnish with green onion if desired.
- Serve and enjoy!
Nutrition
Calories: 317kcal | Carbohydrates: 44g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 830mg | Potassium: 510mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4534IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg
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