Instant Pot Chicken Fried Rice
Instant Pot Chicken Fried Rice is solving all of your weeknight dinner problems! So easy to make in less than 30 minutes, and just a handful of ingredients.
Servings: 4
Ingredients
- 1 tbsp olive oil or avocado oil
- 2 tbsp chopped fresh ginger
- 2 cloves garlic (minced)
- 1.5 cups chicken broth (divided)
- 1 lb chicken breast (diced into 1 inch pieces)
- 1.5 cups Jasmine rice (pre-rinsed)
- 1 cup frozen peas
- 1 cup diced carrots
- 2 eggs (whisked)
- 1/3 cup Coconut Aminos (or GF Tamari Sauce)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1-2 tbsp sriracha (optional)
- 2 tbsp chopped green onion (optional)
Instructions
- Select the saute function on the Instant Pot. Once the pot is hot, add the oil and saute the garlic and ginger for 2-3 minutes. Select cancel. You can also scramble the egg in the Instant pot, or cook seperately in a pan. Set the egg aside.
- Pour about 1/4 cup of the chicken broth into the pot and deglaze the pan, scraping off any browned bits.
- Add in rice, chicken, peas, and carrots in this order. Do not stir! Pour in remaining chicken broth, and 1 tbsp of the coconut aminos. Secure the lid.
- Select the manual function on the Instant Pot and cook on high pressure for 3 minutes. Use a natural release for 10 minutes, the release remaining steam.
- Remove the lid from the pot, and fluff with a fork. In a separate small bowl, whisk together the remaining coconut aminos, rice vinegar, and sesame oil. Pour on top of the rice. Stir in the scrambled egg.
- Serve with sriracha and green onion (optional).