Instant Pot Chicken Fried Rice: The Ultimate Fried Rice Recipe
Introduction to Instant Pot Chicken Fried Rice
Instant Pot Chicken Fried Rice is a delightful dish that brings the flavors of a classic takeout favorite right into your home kitchen! This recipe is not only quick and easy but also packed with wholesome ingredients, making it perfect for busy weeknights or meal prep. It’s a wonderful way to enjoy a comforting meal without sacrificing time or flavor.
A Personal Story Behind My Instant Pot Chicken Fried Rice Journey
Growing up, fried rice was always a staple in my household. My family loved to whip up a big batch on weekends, often using leftovers from the week. It was a time for everyone to gather around the table, share stories, and enjoy a comforting meal. Now, with the help of my Instant Pot, I can recreate those fond memories in a fraction of the time, ensuring that my family can also enjoy the same warmth and togetherness that fried rice brought to my childhood.
What Makes This Instant Pot Chicken Fried Rice Recipe Special?
This recipe stands out because of its simplicity and versatility. The Instant Pot allows the chicken and rice to cook together, infusing the grains with flavor while keeping everything tender and juicy. The addition of fresh vegetables not only adds color but also boosts the nutritional value of the dish. Plus, it’s a one-pot meal, which means less cleanup for you!
The Full Instant Pot Chicken Fried Rice Recipe
Ingredients
- 2 teaspoons vegetable oil, divided
- 2 eggs, whisked
- 3 cloves garlic, minced
- 1 1/4 cups chicken broth
- 1 lb uncooked chicken breast, diced into 1/2-inch pieces
- 1 cup diced carrots
- 1 1/2 cups uncooked jasmine rice, rinsed until water runs clear
- 1/2 cup frozen peas, thawed
- 3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
- 1 teaspoon sesame oil
Instructions
- Sauté the Eggs: Turn on the Sauté function on your Instant Pot. Add 1 teaspoon of vegetable oil and let it warm up. Pour in the whisked eggs and scramble them with a spatula until fully cooked. Transfer the scrambled eggs to a plate and set aside.
- Sauté the Garlic: In the same pot, add the remaining teaspoon of vegetable oil and the minced garlic. Sauté for about 1 minute, stirring frequently until fragrant.
- Deglaze the Pot: Turn off the Sauté function. Pour in a small amount of chicken broth and use a spatula to scrape up any bits stuck to the bottom of the pot. This step is crucial to prevent a burn warning.
- Add Ingredients: Pour in the remaining chicken broth, then add the diced chicken, diced carrots, and rinsed rice in that order. Gently push the rice down so it is just submerged in the broth, but do not stir.
- Cook: Close and seal the lid. Set the Instant Pot to Manual high pressure for 3 minutes. Make sure the keep warm setting is off.
- Release Pressure: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Combine Ingredients: Remove the lid and stir in the soy sauce and sesame oil until the rice is well coated. Add the thawed peas and reserved scrambled eggs, mixing until everything is combined. Let it sit with the lid slightly ajar for 1-2 minutes to warm through.
- Serve: Enjoy your delicious chicken fried rice immediately, garnished with sliced green onion and hot sauce if desired. Alternatively, divide into 4 storage containers for meal prep and consume within 4 days.
Serving Suggestions and Variations for Instant Pot Chicken Fried Rice
This chicken fried rice is delicious on its own, but there are many ways to enhance your meal! Consider serving it alongside a fresh salad or steamed vegetables for added nutrition. You can also customize the recipe by adding other vegetables like bell peppers, broccoli, or even some corn for sweetness. For those who enjoy a bit of spice, a dash of hot sauce or sriracha can elevate the flavor profile beautifully.
Frequently Asked Questions About Instant Pot Chicken Fried Rice
Can I use leftover rice for this recipe?
Yes, you can use leftover rice, but you may need to adjust the liquid amounts since the rice will already be cooked and may require less broth.
Is this recipe gluten-free?
To make it gluten-free, simply use a wheat-free tamari instead of regular soy sauce.
Can I freeze leftovers?
Absolutely! This chicken fried rice freezes well. Just make sure to store it in airtight containers and consume within 3 months for the best quality.
Instant Pot Chicken Fried Rice
Equipment
- Instant Pot Essential for this recipe to cook everything quickly.
Ingredients
Main Ingredients
- 2 teaspoons vegetable oil divided
- 2 eggs whisked
- 3 cloves garlic minced
- 1.25 cups chicken broth
- 1 pound uncooked chicken breast diced into 1/2-inch pieces
- 1 cup diced carrots
- 1.5 cups uncooked jasmine rice rinsed until water runs clear
- 0.5 cups frozen peas thawed
- 3 tablespoons soy sauce or wheat-free tamari (adjust to taste)
- 1 teaspoon sesame oil
Instructions
- Turn on the Sauté function on your Instant Pot. Add 1 teaspoon of vegetable oil and let it warm up. Pour in the whisked eggs and scramble them with a spatula until fully cooked. Transfer the scrambled eggs to a plate and set aside.
- In the same pot, add the remaining teaspoon of vegetable oil and the minced garlic. Sauté for about 1 minute, stirring frequently until fragrant.
- Turn off the Sauté function. Pour in a small amount of chicken broth and use a spatula to scrape up any bits stuck to the bottom of the pot. This step is crucial to prevent a burn warning.
- Pour in the remaining chicken broth, then add the diced chicken, diced carrots, and rinsed rice in that order. Gently push the rice down so it is just submerged in the broth, but do not stir.
- Close and seal the lid. Set the Instant Pot to Manual high pressure for 3 minutes. Make sure the keep warm setting is off.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Remove the lid and stir in the soy sauce and sesame oil until the rice is well coated. Add the thawed peas and reserved scrambled eggs, mixing until everything is combined. Let it sit with the lid slightly ajar for 1-2 minutes to warm through.
- Enjoy your delicious chicken fried rice immediately, garnished with sliced green onion and hot sauce if desired. Alternatively, divide into 4 storage containers for meal prep and consume within 4 days.