Traditional chicken fried rice cooks faster in your electric pressure cooker. This Instant Pot method gives you a fluffy and flavorful meal, but eliminates the need to start with already-cooked rice. You can have a wholesome version of your takeout favorite in about the same time it would take for it to be delivered to your door.
Ingredients
- egg, separated: 1 piece (divided)
- cornstarch: 1 Tbsp
- rice vinegar: 1 Tbsp
- skinless, boneless chicken breast: 1 pound (cubed)
- long-grain brown rice: 2 cups
- peanut oil: 3 Tbsp
- fresh mushrooms: 1 cup (diced)
- green onions: 2 piece (sliced)
- clove garlic: 1 piece (minced)
- ½ cups low-sodium vegetable broth: 2 piece
- frozen peas and carrots: 1 pack (12 ounce pack)
- snow peas: 1 pack (8 ounce pack, fresh)
- water chestnuts: 1 can (8 ounce can, drained, diced)
- fresh broccoli: 1 cup (chopped)
- ground white pepper: 2 tsp
- sesame oil: 2 tsp
- eggs: 2 piece
- bean sprouts: 1 cup (fresh)
- soy sauce: 3 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
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Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
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Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
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Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
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Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.
