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.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Cook's Note:

This timing is for brown rice. If you use white rice, set timer for 12 minutes instead of 15 minutes.

Nutrition Facts

519 calories; protein 28.9g; carbohydrates 68.5g; fat 15g; cholesterol 136.1mg; sodium 668.1mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2020
This recipe came out great! I didn't have all the ingredients and used Jasmine rice. My Instant Pot cooked it perfectly. Will definitely make it again. Read More
(2)

Most helpful critical review

Rating: 3 stars
05/28/2020
Sticky and snow peas disintegrated. I’ll stick to stir fry on stove Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/18/2020
This recipe came out great! I didn't have all the ingredients and used Jasmine rice. My Instant Pot cooked it perfectly. Will definitely make it again. Read More
(2)
Rating: 2 stars
07/18/2020
I followed this recipe faithfully. The rice was sticky and I was expecting the vegetables to be brightly coloured, not so. The colour was faded out to the point that it was difficult to distinguish from the rice and chicken. We still ate it but I am shelving this recipe and will go back to the old faithful frying pan. Read More
Rating: 5 stars
02/20/2020
was easy and tastes great. Read More
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Rating: 4 stars
03/25/2020
I made a few substitutions due to lack of some ingredients not being on hand, but it still had flavor and was very tasty. Would make it again using the suggested ingredients in the recipe. Read More
Rating: 3 stars
05/27/2020
Sticky and snow peas disintegrated. I’ll stick to stir fry on stove Read More
Rating: 2 stars
03/20/2020
The veggies are too mushy and it needs more seasoning Read More
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