Instant Pot Chicken Fried Rice Recipe
This Instant Pot chicken fried rice recipe is the perfect meal to whip up when you’re short on time. It’s super easy, full of flavor, and packed with protein and fiber. Best of all, it’s ready in just 30 minutes. All you need is your favorite protein, rice, and a few simple ingredients. So grab your Instant Pot and let’s get cooking.
Description
This dish is the perfect combination of protein, carbs, and veggies. It’s a great way to use up leftovers and it’s a great option for an easy weeknight meal. The key to the perfect fried rice is to use day-old cooked rice. The rice should be dry and not sticky. If you’re in a pinch, you can use freshly cooked rice, but it won’t be as good.
Prep Time
This dish comes together quickly, all you need is a few minutes of prep time. Start by gathering all of your ingredients, chopping the vegetables, and cooking the protein. You can also prepare the rice in advance if you like. Once you’ve prepped all of your ingredients, you’re ready to get cooking.
Cook Time
This Instant Pot chicken fried rice is ready in just 10 minutes. The Instant Pot does all the work for you and you’ll have a delicious meal in no time. You can also adjust the cooking time to suit your taste. If you like your veggies crunchy, reduce the cooking time. If you like your veggies softer, add a few minutes of cooking time.
Ingredients
-1 tablespoon olive oil
-1/2 cup diced onion
-1 cup diced carrots
-1/2 cup diced bell pepper
-1/2 cup frozen peas
-1 cup cooked chicken, cubed
-3 cups cooked white rice
-2 tablespoons low sodium soy sauce
-1 teaspoon garlic powder
-1 teaspoon ground ginger
-Salt and pepper, to taste
Instructions
1. Set the Instant Pot to the sauté setting. Add the olive oil and let it heat for a few minutes. Add the onion, carrots, and bell pepper. Sauté for 2-3 minutes, or until the vegetables are softened. Add the peas and cook for another minute.
2. Add the chicken and sauté for another minute. Add the cooked rice and stir to combine. Add the soy sauce, garlic powder, and ground ginger. Stir to combine.
3. Secure the lid and make sure the steam release valve is in the sealed position. Set the Instant Pot to the manual setting and set the timer for 10 minutes. When the timer is finished, carefully release the steam and open the lid.
4. Stir the rice and add salt and pepper to taste. Serve immediately.
Equipment
-Instant Pot
-Cutting board
-Knife
-Measuring cups and spoons
-Spatula
-Serving bowl
Notes
This dish is best served immediately. You can also store it in an airtight container in the refrigerator for up to 3 days. To reheat, add a tablespoon of water and microwave for 1-2 minutes.
Nutrition: Per Serving
Calories: 456
Fat: 10 g
Carbohydrates: 63 g
Fiber: 8 g
Protein: 27 g
Recipe Tips
This dish can easily be customized to your taste. Add more vegetables if you like or use a different protein. You can also add more seasoning if you like. To make this dish more filling, add more cooked rice or serve it with a side of cauliflower rice.
This Instant Pot chicken fried rice recipe is a great way to get a nutritious meal on the table in no time. It’s quick, easy, and full of flavor. The best part is that it’s a great way to use up leftovers or whip up a meal when you’re short on time. So grab your Instant Pot and give this recipe a try.
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