Instant Pot Chicken Fried Rice
A one-pot pressure cooker meal filled with tender chicken, fluffy basmati rice, veggies, and savory sauces that make for an easy and flavorful dinner or meal prep option.
Equipment
- 1 Instant Pot 6-quart size used
Ingredients
Main Ingredients
- 1 tablespoon Unsalted butter
- 2 Eggs
- 1 tablespoon Olive oil
- 2 Chicken breasts medium, cubed
- 2 cups Basmati rice
- 2⅓ cups Chicken broth
- 1½ teaspoons Garlic powder
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 1 cup Frozen peas and carrots thawed
- 4-5 tablespoons Soy sauce
- 1½ teaspoons Sesame oil
Instructions
Instructions
- Set Instant Pot to 'sauté' setting. Once hot, add butter and let it melt fully. Add eggs and scramble until cooked. Remove and set aside.
- Add olive oil to the pot. Add cubed chicken and sauté for 2–3 minutes until lightly golden.
- Add basmati rice, chicken broth, garlic powder, salt, and pepper. Stir to combine.
- Cancel sauté mode. Lock the lid and turn valve to sealing. Cook on high pressure for 5 minutes.
- Let natural release happen for 10 minutes, then do a quick release of remaining pressure.
- Open the lid and fluff rice with fork.
- Stir in scrambled eggs, peas and carrots, soy sauce, and sesame oil until everything is combined.
- If you need to heat more, turn on sauté mode and stir rice for 2–3 more minutes until hot.
- Serve warm and enjoy!
Notes
For best results, make sure your rice is rinsed, and adjust soy sauce to taste. Can be stored 3–4 days in fridge or frozen for later meals.