Instant Pot Chicken Fried Rice
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Instant Pot Chicken Fried Rice

1. Egg, separated, divided - 1
2. Cornstarch - 1 tablespoon
3. Rice vinegar - 1 tablespoon
4. Skinless, boneless chicken breast, cubed - 1 pound
5. Long-grain brown rice - 2 cups
6. Peanut oil - 3 tablespoons
7. Diced fresh mushrooms - 1 cup
8. Green onions, sliced - 2
9. Garlic, minced - 1 clove
10. Low-sodium vegetable broth - 2 ½ cups
11. Frozen peas and carrots - 1 (12 ounce) package
12. Fresh snow peas - 1 (8 ounce) package
13. Diced water chestnuts, drained - 1 (8 ounce) can
14. Chopped fresh broccoli - 1 cup
15. Ground white pepper - 2 teaspoons
16. Sesame oil - 2 teaspoons
17. Eggs - 2
18. Fresh bean sprouts - 1 cup
19. Soy sauce, or more to taste - 3 tablespoons

How to cook deliciously - Instant Pot Chicken Fried Rice

1. Stage

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.

2. Stage

Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.