Instant Pot Chicken Fried Rice
This Instant Pot Chicken Fried Rice is a healthier spin on the takeout dish – it uses frozen veggies so it’s ready in less than 30 minutes!
Servings: 6
Calories: 270kcal
Ingredients
- 1 tbsp olive or sesame oil
- 2 tbsp butter
- 1 onion, diced
- 2 chicken breasts, diced into 1-inch pieces
- 6 cloves garlic, minced
- 1/4 cup low sodium soy sauce
- 1 1/4 cups chicken broth
- 1 cup dry white rice
- 1 (750g) bag frozen mixed vegetables
- 1 bunch green onions, sliced
Instructions
- Add oil, butter, onion, chicken, garlic, soy sauce, chicken broth and rice to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 3 minutes. Meanwhile, microwave frozen vegetables in a large bowl for 3-5 minutes until de-frosted, stirring midway through.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Stir veggies and green onions into rice in Instant Pot, stirring well to combine. Serve and enjoy!
Video
Notes
Scramble a couple of eggs and mix them into the dish right before serving.
Add in any veggies of your choice and mix in different sauces like sambal oelek and sriracha for an added kick.
Store the leftovers in the fridge for 4-5 days. Reheat in the microwave for 2-3 minutes or in a pan on the stovetop.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat using your preferred method.
Nutrition
Calories: 270kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 657mg | Potassium: 410mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 6.4mg | Calcium: 24mg | Iron: 0.9mg