Chicken Fried Rice in a Pressure Cooker

STEP-BY-STEP INSTRUCTIONS

Step 1: Scramble the egg. Activate the Saute function on the Instant Pot and heat 1 teaspoon of vegetable oil. Add the beaten egg and use a spatula to stir until cooked through. Transfer the egg to a plate and set aside. Some egg may remain stuck to the bottom of the pot, but that's fine at this stage.

Step 2: Heat another teaspoon of vegetable oil and add the chopped garlic. Sauté the garlic for about a minute, until fragrant. Turn off the Saute function, pour in some chicken broth, and deglaze the insert with a spatula. Scrape up any food stuck to the bottom. This will prevent burning.

Step 3: Add the remaining broth, then evenly layer the diced chicken breast, diced carrots, and rice ( in that order ). Stir the rice into the broth until it is submerged, but do not mix it .

Step 4: Place the lid on the Instant Pot and adjust the vent to seal. Cook manually at high pressure for 3 minutes with the keep warm function off. After cooking, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure.

Step 5: Mix the soy sauce and sesame oil until the rice is well coated. Then, stir in the peas and the reserved scrambled egg. Cover the pot at an angle for one or two minutes to heat the peas and egg through. Serve immediately with your favorite side dishes or divide the mixture into meal prep containers. Be sure to let the rice cool completely before refrigerating. Use within 4 days.

TIPS FOR SUCCESS

1. Rinse the rice well. This will remove excess starch and reduce the stickiness of the dish.

2. Use long-grain white rice. I prefer jasmine rice, but regular long-grain white rice works too. Keep in mind that regular white rice may be softer than jasmine. I suspect this is a quality issue. Brown rice takes much longer to cook, so it won't work with this recipe. If you use basmati rice, I would add a minute of cooking time, as it tends to be more al dente than jasmine.