Instant Pot Chicken Fried Rice
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
449 kcal
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Course
Main Course
Instant Pot Chicken Fried Rice
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Instant Pot chicken fried rice is a simple and flavorful family-friendly dinner ready and on your table in 30 minutes!
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Ingredients
- 2 cups white rice basmati or jasmine
- 2 cups water
- 2 tablespoon oil
- 10 oz mixed frozen carrots and peas
- 4 large eggs
- 1 tablespoon garlic minced
- 1 tablespoon ginger paste
- 2 tablespoon soy sauce or gluten free Tamari
- 1 pound chicken cooked and shredded
- ¼ cup green onions chopped
- 2 tablespoon sesame seeds optional garnish
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Instructions
- Rinse the rice until the water runs clear. then add in rice and water to the Instant Pot and the lid and set the valve to pressurize by turning up away from you..
- Select the Rice setting on the instant pot
- Once the timer goes off, let it natural release for 5 minutes and then do a manual release by turning the valve toward you (cover with a towel being careful not to burn yourself with steam)
- Once pressure has completely released, remove the lid and fluff the rice with a fork.
- Place the rice in a large bowl and set aside.
- Select “cancel” on the Instant Pot and then select the “Sauté” mode.
- Add the oil and the rinsed peas and carrots and cook for approx. 4-5 minutes, stirring often.
- In a small bowl, whisk the eggs together.
- Create a hole in the center of the cooked vegetables by pushing them to the sides of the instant pot.
- Add the whisked eggs and sauté until fully cooked.
- Then add the rice, ginger, soy sauce, garlic, green onions and cooked chicken and stir to mix well.
- Serve immediately topped with optional sesame seeds.
Notes
- Rinse the rice well before cooking to remove the starch. Rinse until the water is no longer cloudy. This will make the rice more fluffy and less sticky.
- Rinse the peas and carrots to thaw slightly.
- Cook and shred the chicken prior to making the fried rice.
- For richer flavor rice, substitute reduced-sodium chicken broth for the water
- Substitute white onion for the green onion and cook with the peas and carrots.
- Use fresh grated ginger if preferred.
- Cook times for rice
- Cook times for rice
- Jasmine rice: 3-5 minutes
- Basmati (white) rice: 4-8 minutes
- Option 1- In the Instant Pot, cook it on the wire rack that comes with the IP, add 1 cup of water and cook on manual, high pressure for 15 minutes the natural release for 10 minutes.
- Option 2 - Dice the chicken into 1 inch cubes and set the instant pot to saute mode, add 1 tablespoon of oil and saute the for 3-5 minutes until no longer pink then remove and set aside in a bowl
- Option 3 - Cook chicken on the stovetop, saute in a skillet for 4 minutes on each side until no longer pink in the center.
- Option 4 - Boil in a pot of water for 20 minutes until no longer pink in the middle. Shred the chicken with a fork or pulse in a food processor for 1 minute for chop it perfectly.
- Jasmine rice: 3-5 minutes
- Basmati (white) rice: 4-8 minutes
Nutrition Information
Show Details
Serving
1serving
Calories
449kcal
(22%)
Carbohydrates
57g
(19%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
172mg
(57%)
Sodium
518mg
(22%)
Potassium
530mg
(15%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
4732IU
(95%)
Vitamin C
7mg
(8%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 449kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 518mg | 22% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 4732IU | 95% |
| Vitamin C | 7mg | 8% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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