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How to Make Instant Pot Chicken Fried Rice - A Step-by-Step Guide

Chicken fried rice is a popular dish that is loved by many due to its savory and comforting flavors. It's a classic Chinese takeout dish that can easily be made at home, and with the help of an Instant Pot, it's even easier and quicker to prepare.

Using an Instant Pot to make chicken fried rice not only saves time but also results in a perfectly cooked and flavorful dish. The pressure cooking function of the Instant Pot ensures that the rice is perfectly cooked and the chicken is tende...

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Ingredients

  • 1 egg, separated, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 pound skinless, boneless chicken breast, cubed
  • 2 cups long-grain brown rice
  • 3 tablespoons peanut oil
  • 1 cup diced fresh mushrooms
  • 2 green onions, sliced
  • 1 clove garlic, minced
  • 2 ½ cups low-sodium vegetable broth
  • 1 (12 ounce) package frozen peas and carrots
  • 1 (8 ounce) package fresh snow peas
  • 1 (8 ounce) can diced water chestnuts, drained
  • 1 cup chopped fresh broccoli
  • 2 teaspoons ground white pepper
  • 2 teaspoons sesame oil
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 3 tablespoons soy sauce, or more to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6

  • Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
  • Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
  • Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
  • Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.

    • Nutrition

    519 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 136mg
    • Sodium: 668mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 7g
    • Total Sugars: 5g
    • Protein: 29g
    • Vitamin C: 46mg
    • Calcium: 85mg
    • Iron: 4mg
    • Potassium: 664mg

    Categories

    Main recipes
    Pressure cooker recipes
    Chicken recipes
    Rice recipes
    Asian recipes