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Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Marinade

    • 🥚 1 egg white
    • 1 tablespoon cornstarch
    • 1 tablespoon rice vinegar
    • 🍗 1 pound skinless, boneless chicken breast, cubed

  • Rice and Base

    • 🍚 2 cups long-grain brown rice
    • 🥕 2 ½ cups low-sodium vegetable broth

  • Vegetables

    • 🍄 1 cup diced fresh mushrooms
    • 🧅 2 green onions, sliced
    • 🧄 1 clove garlic, minced
    • 🥕 1 (12 ounce) package frozen peas and carrots
    • 1 (8 ounce) package fresh snow peas
    • 1 (8 ounce) can diced water chestnuts, drained
    • 🥦 1 cup chopped fresh broccoli
    • 1 cup fresh bean sprouts

  • Seasonings and Add-ons

    • 2 teaspoons ground white pepper
    • 🌿 2 teaspoons sesame oil
    • 🥚 2 eggs
    • 3 tablespoons soy sauce, or more to taste
    • 🥜 3 tablespoons peanut oil

STEPS

1

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

Rinse rice under cool running water until water runs clear. Set aside to drain.

3

Turn on a multi-functional pressure cooker and select Saute function. Add peanut oil and chicken; sauté for 2 to 3 minutes. Add mushrooms, green onions, and garlic; sauté until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.

4

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

Release pressure using the natural-release method for 8 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid.

6

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.

NUTRIENTS

Per 1 serving

🔥

519

Calories

  • 29
    Protein
  • 69
    Carbs
  • 15
    Fats

💡 Rinse rice thoroughly before cooking to ensure it doesn’t become gummy.Use low-sodium soy sauce if you're watching your salt intake.Feel free to substitute chicken with tofu or shrimp for dietary preferences.Add a splash of fish sauce or oyster sauce for added umami flavor.