Instant Pot Chicken Fried Rice Bliss: A Quick, Flavor-Packed Meal in One Pot!
Whip up this Instant Pot Chicken Fried Rice: tender chicken, fluffy rice, and veggies in a savory soy sauce blend. Ready in minutes for a cozy, satisfying meal!
Ingredients
Here’s everything I use, measured out with love:
- 2 teaspoons vegetable oil, divided
- 2 eggs, whisked
- 3 cloves garlic, minced
- 1 1/4 cup chicken broth
- 1 lb uncooked chicken breast, 1/2-inch dice
- 1 cup diced carrots
- 1 1/2 cups uncooked jasmine rice, rinsed very well until 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
- For Garnish:
- Sliced green onion (optional)
- Hot sauce, sriracha pairs well (optional)
I line it all up on my counter, and it’s like a fried rice feast waiting to happen. This makes 4 hearty servings—perfect for sharing or meal prepping, depending on my mood. It’s my roadmap to savory bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing soy sauce mid-cook, right? Keeps me in the groove and ready to cook.
Instructions
Step 1: Prep Everything
Let’s get rolling—dice 1 lb chicken breast into 1/2-inch bits, mince 3 cloves garlic, dice 1 cup carrots, thaw 1/2 cup peas, and whisk 2 eggs (I love that fresh start!). Rinse 1 1/2 cups jasmine rice ‘til water’s clear—key for fluff (my kitchen’s buzzing with prep vibes!). Measure broth, soy sauce, and oils—quick dish, quick prep (my anticipation’s building!).
Step 2: Scramble the Eggs
Turn on Instant Pot Sauté—warm 1 teaspoon vegetable oil (my heart races for that sizzle!). Add whisked eggs—scramble with spatula ‘til fully cooked, about a minute (my senses are dancing!). Transfer to a plate—bit of egg stuck is fine (my kitchen smells like breakfast!). It’s the cozy base—pure fried rice joy!
Step 3: Sauté the Garlic
Heat another teaspoon oil in the pot—add minced garlic and stir 1 minute ‘til fragrant (my heart’s happy for that zesty hum!). Turn off Sauté—pour in a splash of 1 1/4 cup chicken broth and scrape every bit stuck to the bottom (my kitchen’s a garlic haven!). It’s the flavor kick—pure savory bliss!
Step 4: Load the Pot
Add remaining broth, then layer diced chicken, carrots, and rice—in that order (te juro que vas a suspirar como yo la primera vez!). Push rice to just sink in broth—no stirring (my anticipation grows!). It’s the juicy heart—pure prep magic!
Step 5: Pressure Cook
Close and seal lid—cook on Manual high pressure for 3 minutes, keep warm off (my kitchen’s alive!). Let pressure release naturally 10 minutes, then quick release rest (my table’s set!). It’s the big cook—pure fluffy glow!
Step 6: Season and Mix
Open lid—add 3-4 tablespoons soy sauce and 1 teaspoon sesame oil, stir to coat rice (my kitchen’s a feast!). Toss in peas and scrambled eggs—mix well (my heart’s full!). Lid askew 1-2 minutes to warm through—pure harmony (my anticipation peaks!). It’s the final blend—pure comfort joy!
Step 7: Serve and Savor
Serve hot with green onion or sriracha if you like—bowl or prep 4 containers (my kitchen shines!). Dig in—pure savory love (my table glows!). Enjoy—pure fried rice bliss!