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Pot Chicken Fried Rice Recipe

Pot Chicken Fried Rice Recipe
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★★★★★

4.9 from 23 reviews

A flavorful and easy Instant Pot Chicken Fried Rice recipe that combines tender chicken, jasmine rice, vegetables, and eggs in a savory soy and sesame sauce. Perfect for a quick weeknight dinner or convenient meal prep.

Ingredients

Scale

Protein and Eggs

  • 1 lb uncooked chicken breast, diced into 1/2-inch pieces
  • 2 eggs, whisked

Vegetables

  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1/2 cup frozen peas, thawed
  • Sliced green onion (optional, for garnish)

Rice and Liquids

  • 1 1/2 cups uncooked jasmine rice, rinsed very well until water runs clear
  • 1 1/4 cups chicken broth

Oils and Seasonings

  • 2 teaspoons vegetable oil, divided
  • 3–4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
  • 1 teaspoon sesame oil
  • Hot sauce or sriracha (optional, for serving)

Instructions

  1. Scramble the eggs: Turn on the Instant Pot’s Sauté function and warm 1 teaspoon of vegetable oil. Pour in the whisked eggs and gently push them around with a spatula to scramble until fully cooked. Transfer the scrambled eggs to a plate and set aside. Some egg residue on the pot bottom is fine.
  2. Sauté the garlic: Add another teaspoon of vegetable oil to the pot and sauté the minced garlic until fragrant, about 1 minute, stirring frequently. Turn off the Sauté function.
  3. Deglaze the pot: Pour a small amount of chicken broth into the pot and use a spatula to scrape up any browned bits stuck to the bottom. This prevents a burn warning during pressure cooking.
  4. Add remaining ingredients: Pour in the leftover chicken broth, then add the diced chicken, diced carrots, and rinsed jasmine rice. Gently press the rice so it is mostly submerged but avoid stirring.
  5. Pressure cook: Close and seal the lid. Cook on Manual high pressure for 3 minutes, then allow a natural pressure release for 10 minutes before quickly releasing any remaining pressure.
  6. Mix and finish: Remove the lid and stir in soy sauce and sesame oil until the rice is evenly coated. Add thawed peas and reserved scrambled eggs, mixing gently. Leave the lid slightly ajar on the pot for 1-2 minutes to warm through the peas and eggs.
  7. Serve: Serve immediately garnished with sliced green onions and your choice of hot sauce, or portion into containers for meal prep. Best if eaten within four days.

Notes

  • Rinsing the jasmine rice thoroughly until the water runs clear removes excess starch and prevents clumping.
  • Do not stir rice once added before pressure cooking to avoid a burn warning.
  • You can substitute chicken broth with vegetable broth for a lighter flavor.
  • Adjust soy sauce quantity to your desired saltiness level or use low-sodium soy sauce for reduced sodium.
  • If you prefer, add other vegetables like bell peppers or corn for variety.
  • For meal prep, store in airtight containers and reheat thoroughly before eating.

Nutrition

Keywords: Instant Pot chicken fried rice, easy chicken fried rice, quick fried rice recipe, pressure cooker fried rice, meal prep fried rice

Find it online: https://nataliereeve.com/pot-chicken-fried-rice-recipe/