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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
1x
2x
3x
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:
250
g
Calories:
336
kcal
Carbohydrates:
38.4
g
Protein:
30.7
g
Fat:
5.8
g
Fiber:
1.2
g
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