In 2018 I want to use my Instant Pot and Air Fryer more than I did in 2017. This tool, which truly is, the kitchen gadget that everyone wants (but is intimidated by) is a time saver in so many ways. My first reason I feel this was is because it saves me time from babysitting the food on the stove. With a 2 year old, I can’t do this. More so, I want the 2 year old away from the stove. The outside elements do not get as hot at the oven/stove so I feel better with her being with me and push the buttons on the Instant Pot.
I present to you, Chicken “Fried” Rice. Best thing is, you don’t have to fry the rice and other ingredients and constantly stir. The Instant Pot does the work for you and boy does it come out amazing. I showed this picture of dinner to my sisters and one instantly piped up with, “sure would be better with broccoli”. Why does EVERYONE seem to hate peas? I love peas. If you don’t like peas, keep them out or add some shredded carrots or another vegetable. Make this yours!
This is how the rice looked once I opened my pot. I love how the food looks as if I have stirred it perfection. But I didn’t. It’s a magic pot. Ready for some Chicken “Fried” Rice that is so easy and delicious? Follow the step by step directions below and let’s get started. But…did I mention this is delicious as leftovers too?
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servings
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- 1 lb boneless, skinless chicken thighs, cubed can substitute for boneless, skinless chicken breast
- 2 TBS sesame oil
- 2 TBS unsalted butter
- 1 small onion, chopped
- 3/4 cup shredded carrots, optional
- 2 garlic cloves, minced
- 3 large eggs, scrambled
- 3 1/2 cups chicken broth or stock
- 2 cup jasmine rice, rinsed
- 1/3 cup low sodium soy sauce
- 1 10 oz bag frozen peas
Ingredients
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Push saute on the Instant Pot and allow the pot to read HOT. Once hot, add in sesame oil (or oil of choice) and cubed chicken and allow to brown on each side for about 3 minutes each.
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Once the chicken is done, remove on to a plate to rest.
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When chicken is removed, add in butter and allow to start to melt. Once melted, add in chopped onion, shredded carrots and minced garlic and saute for about 3 minutes. After 3 minutes, add in eggs and stir to allow to start to scramble. Once scrambled, press cancel on the Instant Pot.
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Stir in chicken broth and get any "burnt" pieces or pieces sticking to the pot off the bottom. (If food is stuck on the bottom it may not allow the pot to come to pressure so use a wooden spoon and scrape with liquid.)
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Next add chicken back in to the bottom of the pot. Followed by rinsed jasmine rice, soy sauce and frozen peas. (If you'd like you can also wait until the food is done to stir in thawed peas)
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Put the lid on the Instant Pot and seal the valve.
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Press Manual or Pressure Cook (depending on which model you have) and adjust the time to 10 minutes.
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When timer goes off quick release pressure by moving the knob to venting. Once all pressure has been removed, open the lid and stir if necessary. Enjoy.
Yummy! I added a can of sliced water chestnuts for texture. Also julienned the carrots, but they still disappeared. I might reserve half, and store them in after coming next time.
Great idea! I like my carrots COOKED in my food. I may be a little odd about that.