Instant Pot Chicken Fried Rice

• servings: 6 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 cups white rice (rinsed)

2 cups water

1/2 teaspoon salt

3 Tablespoons toasted sesame oil

1 small onion (finely diced)

10 ounces frozen peas and carrots mixture

1-1½ pounds diced cooked chicken (rotisserie chicken works great or our Instant Pot shredded chicken)

1 Tablespoon butter

4 eggs (lightly beaten)

3 Tablespoons lite soy sauce

1 Tablespoon sesame seeds

salt and pepper, to taste

sliced green onions (optional garnish)

sesame seeds (optional garnish)

Directions

Add rinsed rice, salt, and water to the bottom of the Instant Pot, then secure the lid, making sure the valve is on SEALING not venting OR cook the rice “pot-in-pot” without lid on the trivet for 6 minutes with 1 1/2 cups water in the bottom of the IP.

Press the MANUAL or PRESSURE COOK button and set the timer for 4 minutes.

When the time is up, let the pressure naturally release for 10 minutes, then do a quick-release of the remaining pressure.

Fluff the rice with a fork, then remove the rice to a separate bowl and cover loosely with foil.

Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).

Add 2 Tablespoons toasted sesame oil to the Instant Pot. Press the CANCEL button and then press the SAUTE button.

When oil gets hot, add onion to the pot and saute 2 minutes

Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.

Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.

Turn the pot off by pressing the CANCEL button and turn to WARM, then fold in the cooked rice, 3 TBS soy sauce, 1 Tbs sesame oil, and sesame seeds. Add 1+ teaspoon salt and pepper as needed.

Serve warm with sliced green onions and additional sesame seeds for garnish, if desired.

Nutrition

• Calories: 633 kcal
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.2 g
• Cholesterol: 199 mg
• Sodium: 516 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 32 g