Ingredients
Scale
- 1 lb chicken breast, cut into small 1/2-inch cubes
- 1.5 cups long-grain white rice (rinsed thoroughly)
- 1.5 cups chicken broth (low sodium preferred)
- 1 cup frozen peas and carrots mix
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 large eggs, lightly beaten
- 2 green onions, sliced (for garnish)
- 2 tablespoons vegetable oil
Instructions
- Turn your Instant Pot to the “Sauté” function. Add the vegetable oil. Once the pot is hot, toss in the diced chicken. Cook the chicken for about 3 minutes until it is no longer pink on the outside. Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant. Press “Cancel” to stop the sautéing process.
- Add the soy sauce and toasted sesame oil to the pot, stirring to deglaze the bottom (scrape up any brown bits to avoid the “burn” notice). Pour in the chicken broth. Add the rinsed white rice on top, but do not stir it. Push the rice down slightly with a spoon to ensure it is submerged in the liquid. Close the lid and set the valve to “Sealing.”
- Select “Manual” or “Pressure Cook” on High Pressure and set the timer for 3 minutes. When the timer beeps, let the pressure release naturally for 10 minutes. After 10 minutes, carefully turn the valve to “Venting” to release any remaining steam.
- Open the lid and immediately stir in the frozen peas and carrots; the residual heat will cook them perfectly. Create a small well in the center of the rice. Pour in the beaten eggs and gently fold them into the hot rice. The heat from the rice will scramble the eggs in about 1 to 2 minutes.
- Give the rice a final toss to distribute the chicken and vegetables evenly. Taste and add an extra splash of soy sauce if desired. Scoop generous portions into bowls and garnish with sliced green onions. Serve immediately while steaming hot.
- Cook Time: 20 minutes