Instant Pot Chicken Fried Rice
Looking for an easy, one pot dinner? This Instant Pot chicken fried rice will be a weekly staple. Plus? It tastes better than take out!
Ingredients
- 2 large chicken breasts
- 1 tbsp oil
- 1 tbsp Soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 bag of mixed veggies
- 1 cup rice
- 1.25 cup broth chicken or veggie will work
- 2 eggs
Instructions
- Set the Instant Pot to the sauté setting on high.
- Once hot, add olive oil, soy sauce, and chicken. Add in onion and garlic powders and a dash of salt and pepper if desired.
- Cook chicken for ~10 minutes, stirring occasionally to ensure all sides of chicken are cooked.
- Add in frozen mixed veggies and cook for an additional 5 minutes, stirring occasionally.
- Remove chicken & veggies from the Instant pot, set aside.
- Now, place 1 cup uncooked white rice + 1.25 cups of broth in the Instant Pot.
- Pressure cook rice + water for 5 minutes and allow to pressure release for ~5 minutes.
- Switch the Instant Pot back to the high sauté setting.
- Add chicken and veggies back into the Instant Pot with the cooked rice and stir.
- Crack 2 eggs into the instant pot and fold the rice mixture a few times, allowing the eggs to cook.
- Once eggs are cooked through, serve and enjoy!
Notes
If the rice sticks to the Instant Pot, add a drizzle of water and it will become unstuck!
Feel free to swap out the rice for brown rice or another grain.
May swap out protein source for any other meat or meat alternative.
Feel free to swap out the rice for brown rice or another grain.
May swap out protein source for any other meat or meat alternative.
Nutrition Facts
Nutrition Facts
Instant Pot Chicken Fried Rice
Serving Size
1 g
Amount per Serving
Calories
262
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
6
g
Cholesterol
146
mg
49
%
Sodium
419
mg
18
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.