Stovetop rice can be a bit of a gamble, right? But with an Instant Pot, dinner becomes a breeze—like a magic wand in the kitchen. Imagine coming home after a long day and having dinner ready in no time, filling your home with comforting, savory aromas.
Steps
- Activate the Sauté mode on the Instant Pot and warm up 1 teaspoon of vegetable oil. Add the whisked eggs and scramble them using a spatula until they’re fully cooked. Move the scrambled eggs to a plate and set them aside, leaving any stuck bits in the pot.
- Add another teaspoon of vegetable oil to the pot and toss in the minced garlic. Sauté the garlic for about a minute until it’s aromatic. Turn off the Sauté function, pour in a small amount of chicken broth, and use a spatula to deglaze the pot, ensuring all stuck bits are lifted to avoid burning.
- Add the remaining chicken broth into the pot, followed by the diced chicken, carrots, and rice in layers. Press the rice gently into the broth without stirring to ensure it’s fully submerged.
- Secure the Instant Pot lid and set the vent to sealing. Cook on Manual High pressure for 3 minutes with the keep warm setting off. After cooking, let the pressure release naturally for 10 minutes before quickly releasing any remaining pressure.
- Stir in the soy sauce and sesame oil until the rice is well-coated. Mix in the peas and reserved scrambled egg, then cover the pot lightly for a minute or two to warm them through. Serve immediately with optional garnishes or store in meal prep containers, ensuring the rice cools completely before refrigerating. Consume within 4 days.
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, thoroughly rinsed until the 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
- Optional garnishes: sliced green onion, hot sauce or sriracha
Nutritional Values
Calories: 1956kcal | Carbohydrates: 256g | Protein: 140g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 616mg | Sodium: 2448mg | Potassium: 3080mg | Fiber: 12g | Sugar: 12g | Vitamin A: 22548IU | Vitamin C: 44mg | Calcium: 240mg | Iron: 8mg
FAQ
- Can I use brown rice for this Instant Pot Chicken Fried Rice recipe?
- Brown rice is not suitable for this recipe because it requires a longer cooking time than jasmine rice. For best results, use jasmine rice or basmati rice, adjusting the cook time if necessary.
- What is the purpose of rinsing the rice before cooking?
- Rinsing the rice helps to remove excess starch, which can prevent the dish from becoming too sticky. Rinse until the water runs clear for optimal results.
- How can I prevent the Instant Pot from giving a burn warning?
- To avoid a burn warning, make sure to deglaze the insert after sautéing the garlic by adding a little chicken broth and scraping up any food stuck to the bottom. This step is crucial for preventing the burn alert.
- Can I make this recipe gluten-free?
- Yes, you can make this recipe gluten-free by using wheat-free tamari instead of soy sauce. Adjust the quantity to suit your taste preferences.
- How long can I store the cooked fried rice in the refrigerator?
- Cooked Instant Pot Chicken Fried Rice can be stored in the refrigerator for up to four days. Make sure to let it cool completely before refrigerating and store it in airtight containers.
Tips
- Thoroughly Rinse the Rice: Make sure to rinse the rice until the water runs clear to remove excess starch, which helps prevent the rice from becoming too sticky after cooking.
- Choose the Right Rice: Opt for high-quality jasmine rice for the best texture. While generic long-grain white rice may work, it can sometimes result in a mushier consistency. If you decide to use basmati rice, consider adding an extra minute to the cooking time.
- Don’t Skip Deglazing: After sautéing the garlic, pour in a small amount of chicken broth to scrape up any food stuck to the bottom of the pot. This step is crucial to prevent the Instant Pot from showing a “burn” warning.
- Ensure Rice is Submerged: Before sealing the Instant Pot, gently push the rice down into the broth to ensure it is fully submerged. This ensures even cooking throughout the dish.
Equipment
- Instant Pot (Electric Pressure Cooker) – Essential for cooking the dish as described in the recipe.
- Spatula – Useful for scrambling eggs and deglazing the Instant Pot.
- Fine Mesh Sieve or Rice Strainer – Helpful for rinsing and draining the rice thoroughly.
- Measuring Cups – Necessary for accurately measuring ingredients like rice and chicken broth.
