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Instant Pot Chicken Fried Rice
This Instant Pot Chicken Fried Rice is better than take-out! This one pot wonder is quick, easy, and packed with rotisserie chicken, veggies, and perfectly cooked rice.
Prep Time
15
mins
Cook Time
45
mins
Total Time
1
hr
Course:
Dinner, Lunch
Cuisine:
Chinese
Keyword:
healthy, instant pot, rotisserie chicken
Servings:
6
people
Calories:
438
kcal
Author:
Jennifer Debth
Equipment
Instant Pot
Ingredients
Rice
1
cup
long grain white rice
don’t rinse
1
cup
cold water
2
tablespoons
unsalted butter
1/2
teaspoon
salt
Chicken Fried Rice
1/4
cup
unsalted butter
1/2
yellow onion
diced
1/2
cup
diced carrot
2
cloves
garlic
minced or pressed
1/2
teaspoon
ground ginger
1/2
teaspoon
black pepper
2
large
eggs
beaten
2
tablespoons
soy sauce
or gluten free alternative, if necessary (tamari or coconut aminos)
2
tablespoons
seasoned rice vinegar
*
2
tablespoons
hoisin sauce
*
1/2
tablespoon
chili garlic sauce
* plus more to taste
1
teaspoon
sesame oil
*
1/2
cup
frozen peas
4
cups
chopped cooked chicken
(about
1 pound
) I used
1 rotisserie chicken
with skin and bones removed
salt
to taste
cilantro
green onions, sesame seeds, sriracha for garnish, if desired
US Customary
-
Metric
Instructions
Rice
Place rice, water, 2 tablespoons butter, and 1/2 teaspoon salt into your 6 quart Instant Pot.
Stir to combine.
Close and lock the lid. Make sure the pressure valve is pointing to SEALING.
Cook on manual, HIGH pressure, for 6 minutes.
Once the cook time is up, allow the pot to do a natural release for 10 minutes.
Flip the valve to quick release the pressure.
Remove the lid, then use a fork to gently fluff the rice.
Spread out onto a silicone mat lined baking sheet and place in the freezer to chill.
Clean Instant Pot, then proceed with the recipe.
Chicken Fried Rice
Hit SAUTE on your 6 quart Instant Pot.
Once it reads hot, add in 1/4 cup butter and allow to melt.
Once melted, add in onion, carrot, garlic, ginger, and black pepper.
Cook, stirring regularly, until carrots are tender, about 10 minutes.
Pour in egg and scramble until cooked to your liking.
Stir in soy sauce, vinegar, hoisin, chili garlic sauce, sesame oil, peas, and chicken.
Add in the chilled rice.
Cook until everything is heated through, stirring regularly.
Taste and re-season, if necessary, then serve with optional garnishes and enjoy!
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.
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Notes
*Be sure to check labels to ensure it's gluten free, if necessary.
Nutrition
Serving:
1
person
|
Calories:
438
kcal
|
Carbohydrates:
32
g
|
Protein:
30
g
|
Fat:
20
g
|
Saturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
163
mg
|
Sodium:
792
mg
|
Potassium:
380
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
2357
IU
|
Vitamin C:
6
mg
|
Calcium:
48
mg
|
Iron:
2
mg