Instant Pot Chicken Fried Rice

Cozy Instant Pot Chicken Fried Rice

Life is full of cozy moments that center around food, and today, I’m excited to share a recipe that holds a special place in my heart: Instant Pot Chicken Fried Rice. This dish always brings back memories of family dinner nights, where the aroma of garlic and soy sauce filled the kitchen, wrapping us all in a warm hug. Whether it’s a busy weeknight or a leisurely weekend, this chicken fried rice is the ultimate comfort food that’s quick, satisfying, and oh-so-delicious. You can whip it up in no time, making it the perfect easy weeknight dinner that the whole family will adore.

So, grab your Instant Pot and let’s get cozy with this delectable recipe that you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick and Easy: In less than 30 minutes, you’ll have a complete meal ready to serve.
• Family-Friendly: The flavors are loved by both kids and adults, making dinner time a breeze!
• One-Pot Wonder: Easy cleanup with just one pot to wash? Yes, please!
• Meal Prep Friendly: Perfect for meal prepping! Divide it into containers for easy lunches throughout the week.
• Customizable: Mix and match ingredients based on what you have on hand or your taste preferences.

Ingredients You’ll Need for Instant Pot Chicken Fried Rice

Gather these simple ingredients to create your own comforting bowl of chicken fried rice:

• 2 teaspoons vegetable oil, divided
• 2 eggs, whisked
• 3 cloves garlic, minced
• 1 1/4 cup chicken broth
• 1 lb uncooked chicken breast, diced into 1/2-inch pieces
• 1 cup diced carrots
• 1 1/2 cups uncooked jasmine rice, rinsed very well until the water runs clear
• 1/2 cup frozen peas, thawed
• 3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
• 1 teaspoon sesame oil
• Sliced green onion (optional)
• Hot sauce or sriracha (optional, for extra heat)

How to Make Instant Pot Chicken Fried Rice

Let’s embark on our cozy cooking journey together with these easy steps:

1. Turn on the Sauté function on the Instant Pot. Warm 1 teaspoon of the vegetable oil, then pour in the whisked eggs. Use a spatula to scramble them until fully cooked. Once done, transfer the eggs to a plate and set aside. Don’t worry if some egg bits stick to the bottom of the insert — it’ll add flavor!

2. Next, heat another teaspoon of vegetable oil in the insert. Add the minced garlic and sauté until fragrant, about a minute, stirring frequently.

3. Turn off the Sauté function and pour in a small splash of chicken broth. Use the spatula to scrape up any tasty bits stuck to the bottom. This step is essential to avoid the dreaded burn warning!

4. Pour in the remaining chicken broth, then add the diced chicken and diced carrots on top. Finally, gently add the rinsed jasmine rice, pushing it down just enough to be submerged in the broth without stirring.

5. Close and seal the lid, then set to Manual high pressure for 3 minutes. Make sure the keep warm setting is off.

6. Once cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

7. Carefully remove the lid, then add the soy sauce and sesame oil. Stir gently until the rice is well coated. Toss in the peas and your reserved scrambled egg, mixing everything well.

8. Set the lid slightly askew on the pot for a minute or two to warm the peas and egg through. Serve immediately with green onion on top or divide into four storage containers for meal prep.

Delicious Variations to Try

While this Chicken Fried Rice is fantastic as-is, here are some fun ways to customize it to suit your tastes:

• Zesty Citrus: Add a splash of freshly squeezed lime or lemon juice while stirring in the soy sauce for a bright, tangy flavor.
• Protein Swap: Try using shrimp or tofu instead of chicken for a delightful twist that’s equally satisfying.
• Spicy Kick: If you enjoy some heat, add diced jalapeños or a pinch of red pepper flakes into the mix for a spicy surprise.
• Herbal Infusion: Mix in fresh herbs like cilantro or basil just before serving for a pop of fresh flavor and color.

Chef Emma’s Helpful Tips

• Make-Ahead: You can prep the chicken and veggies in advance, making it even quicker to throw together on a busy night.

• Rinse the Rice: Make sure to rinse your jasmine rice until the water runs clear. This helps remove excess starch and prevents sticky rice!

• Storage: Store any leftovers in airtight containers in the fridge for up to 4 days. Reheat gently in the microwave, adding a splash of broth if needed to refresh it.

• Freezer Friendly: This chicken fried rice can also be frozen! Portion out servings into containers and freeze for up to a month. Just thaw in the fridge overnight and reheat when you’re ready to enjoy.

Nutrition Information per Serving

• Serving Size: 1/4 recipe
• Calories: 380
• Carbohydrates: 47g
• Sugar: 3g
• Fat: 10g
• Protein: 28g
• Sodium: 500mg

Frequently Asked Questions

• Can I make this ahead?
  Yes! You can prep ingredients in advance and store them separately until ready to cook.

• Can I use different ingredients?
  Absolutely! Feel free to swap in whatever vegetables or proteins you have on hand.

• How do I store leftovers?
  Place leftovers in an airtight container in the fridge; they’ll stay fresh for about 4 days.

• How long does it last?
  When stored correctly in the fridge, this delicious fried rice will last for up to 4 days.

A Cozy Closing Note

This Instant Pot Chicken Fried Rice not only fills your belly but also warms your heart. It’s a delightful reminder that comfort food doesn’t have to be complicated or time-consuming. With this simple recipe, you can enjoy a wholesome meal any day of the week, wrapped in familiarity and the wholesome goodness of home cooking. Save this Instant Pot Chicken Fried Rice to your cozy recipes board so it’s ready when you need a comforting treat! Happy cooking!