Chicken fried rice made in the Instant Pot to make your life easier and your food tastier!
I’m lovin my Instant Pot all over again after making this chicken fried rice! I love how the Instant Pot just makes every meal easier. It’s like a slow cooker but gets your meal ready in a fraction of the time. Now those are words that make me smile big.
I don’t cook a lot of Asian-inspired meals but I am super happy about how this one turned out. We will definitely be making this one again and again.
One of the reasons I really love this chicken fried rice (delicious, duh) is I get to decide my portion size. I always cringe (I can’t help it!) when my husband brings home Chinese takeout and he has one meal that is enough to feed a family of six. Seriously! Because, when I am presented with a huge amount of food, the instinct is to eat it especially when I’m hungry. However, I do myself some good when the amount of food is a reasonable portion size. Cliché, yes but the size of the plate really does matter.
It also helps when I’m eating this chicken fried rice in cute little bowls I picked up at Target.
Ingredients
Chicken
Teriyaki Sauce
White Rice
Sesame Oil
Salt
Peas
Carrots
Onion
Eggs
Low-Sodium Soy Sauce
You’re just 10 ingredients away from some wonderful homemade goodness.
Even though this is the only way I have made chicken fried rice, I for sure will be continuing to do it this way. I love how easy it is. During the week, I love easy. Heck, I love it on the weekends too but it’s definitely more important Monday through Friday.
Instant Pot Chicken Fried Rice
Ingredients
- ¾ - 1 lb chicken breasts skinless and boneless cut in half lengthwise
- 8 oz teriyaki sauce
- 1 cup long grain white rice
- 1 ¼ cup water
- ¼ teaspoon kosher salt
- 3 tablespoons sesame oil
- 1 cup frozen peas thawed
- 2 carrots sliced
- ½ yellow onion chopped
- 2 eggs
- 3 tablespoons low sodium soy sauce
Instructions
- Preheat oven to 350℉. Place chicken in baking dish and pour teriyaki sauce over and mix in. Bake for 22-25 minutes until cooked through. Set aside and shred once cooled.
- Meanwhile, add rice, water, and salt to Instant Pot or pressure cooker. Pressure cook for 8 minutes making sure steam release is set to sealing. When done, do quick release and turn valve to venting and wait for steam to release. Then transfer rice to a bowl and cover with a towel for 10 minutes.
- Add sesame oil, peas, carrots, and onion to Instant Pot and press sauté function. Stirring frequently cook until onion, carrots have softened then push contents all to one side.
- Add eggs to the other side and stir to scramble. Once eggs have scrambled mix in with veggies and stir-fry.
- Add rice, chicken, and soy sauce and mix together well. YUM!!
More Delicious Meals
Easy Chicken Nacho Bowls
Easy Skillet Lemon and Garlic Chicken
