Instant Pot Chicken Fried Rice

🧂 Ingredients

• 2 medium chicken breasts
• 1/4 teaspoon salt
• 1 cup water
• 2 cups Jasmine rice

  rinsed
• 2 cups chicken broth
• 1/2 small onion

  finely diced
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 10 ounce bag frozen peas and carrots
• 1 tablespoon butter
• 3 eggs lightly beaten
• Salt and pepper to taste
• Garnish with sliced green onion and sesame seeds

Instructions

• 1 Pour one cup of water into the pot. Place the trivet [https://amzn.to/3CJc8fH]
  in the pot. Season the chicken with salt and set it on the trivet.
• 2 Close and lock the lid, set the vent to sealing. Pressure cook on high for 8
  minutes for thin chicken or 10 minutes for thicker chicken. Allow a 5 minute
  natural pressure release, then let out the remaining pressure and transfer the
  chicken to a cutting board to cool. Note: You can skip this step if you're using
  pre-cooked chicken. Just warm the chicken up before putting it in the rice in
  step 4.
• 3 Rinse the rice well under cold water until the water is clear. Add the rinsed
  rice, chicken broth, and onion to the Instant Pot and secure the lid.
• 4 Press the pressure cook button and set the time to 3 minutes. When done, allow
  the pressure to release naturally for 10 minutes.
• 5 While the rice is cooking, cube the chicken.
• 6 Open the lid and fluff the rice. Add the soy sauce and toasted sesame oil, then
  add the peas and carrots and chicken. Stir well to combine. Place the lid on top
  and allow it to sit on Keep Warm for 5 minutes.
• 7 Turn on Saute mode to low heat (if your Instant Pot has this function). Push
  aside the rice to make a well. Add butter to the well and when it’s melted, pour
  the beaten eggs into the well. Cook, stirring constantly, until the egg is
  cooked. Then fold the egg into the rice mixture. Season with salt and pepper, to
  taste. Serve with sliced green onion and sesame seeds.

Nutrition Info