Instant Pot Chicken Fried Rice

Last week my rice cooker went to heaven. I plugged it in like any other day to make some plain white rice to go with dinner and it sparked on me pretty good. I jumped and I’m pretty sure my heart skipped a beat. It blew the circuit and the rice cooker didn’t recover. That thing was good to us for many years. Rest assured, I have a backup, my Instant Pot.

I love my Instant Pot and will never stop trying to convince you that you need one. I promise, they aren’t scary and it won’t explode on you. If you got one for Christmas and haven’t taken the time to open it up and try it, please do. You’ll be so glad you did! This new Instant Pot Chicken Fried Rice recipe would be a great one to start with!

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I started with a 5 or 6 quart Instant Pot and a few years later upgraded to the 8 quart Instant Pot. You know I like to always have leftovers so my 5qt was always full to the brim. I was a little frightened when I saw how big the 8 quart one was, but I’ve been super happy with it. Even if it takes up a lot of cabinet space. Rest assured, this recipe can be made in either a 6 or 8 quart with no problems.

If you’re expecting the texture of this fried rice to be like the traditional you’ll be disappointed. It’s more like a chicken casserole bake. It’s delicious though and makes for great leftovers. Need to meal prep? Make this!

Let me also warn you that you MUST rinse your rice really well to get the starch off. If you don’t you’ll for sure have mush.

Instant Pot Chicken Fried Rice

Krista Pool

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course 10 ingredients or Less, Lunch/Dinner Recipes, Macro Friendly Recipes, Recipes

Servings 7

Calories 336 kcal

Ingredients

  

1x2x3x

• 2 pounds boneless skinless chicken breast
• 2 cups frozen peas and carrots
• 1 & 1/2 cups rice rinse really well
• 1 & 1/4 cups chicken broth
• 1/2 tablespoon extra virgin olive oil
• 1/2 tablespoon minced garlic
• 2 eggs
• 1/3 cup liquid egg whites
• 4 tablespoons soy sauce
• 1 teaspoon sesame seed oil
• salt and pepper
• sesame seeds for garnish optional

Instructions

 

• Cut your chicken breast into 1/2″ cubes.
• Turn your Instant Pot to sauté. Add your oil and minced garlic. Cook about 30 seconds and turn off.
• Add your chicken broth and deglaze. Stir and scrape any food off the bottom.
• Now layer in your chicken, then frozen veggies, and rice.
• Give your pot a good shake so the food is evenly spread. Your rice won’t be completely submerged in broth, but should be close.
• Lock on lid and set to manual pressure high for 3 minutes.
• Scramble your eggs and liquid egg whites.
• Let the pot naturally release for at least 10 minutes before you release all remaining pressure.
• Stir in your eggs, soy sauce, sesame oil, and a bit of salt and pepper.
• Plate and top with a pinch of toasted sesame seeds.

Notes

Macro and calorie counters can find this recipe in MyFitnessPal for easy tracking. Just search Stay Fit Mom Instant Pot Chicken Fried Rice.

Nutrition

Serving: 250gCalories: 336kcalCarbohydrates: 38.4gProtein: 30.7gFat: 5.8gFiber: 1.2g

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