Ingredients
2 tsp vegetable oil, divided
2 eggs, whisked
3 garlic cloves, minced
1¼ cups chicken broth
1 lb chicken breast, diced
1 cup diced carrots
1½ cups jasmine rice, rinsed
½ cup frozen peas
3–4 tbsp soy sauce
1 tsp sesame oil
Instructions
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Set the Instant Pot to sauté mode. Add 1 tsp of vegetable oil and cook the whisked eggs until scrambled. Remove and set aside.
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Add the remaining 1 tsp of oil to the pot, followed by the minced garlic. Sauté briefly until fragrant.
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Deglaze the pot with the chicken broth, scraping up any browned bits from the bottom. Then, layer in the chicken, carrots, and rice. Do not stir.
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Close the lid, set the valve to sealing, and cook on High Pressure for 3 minutes.
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Let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure.
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Stir in the scrambled eggs, peas, soy sauce, and sesame oil. Serve hot and enjoy!
Notes
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by microwaving or sautéing in a skillet.
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You can substitute brown rice or other vegetables based on your preferences.
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For a vegetarian version, omit the chicken and add extra vegetables or tofu.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dinner, Quick Meals, Instant Pot Recipes
- Method: Instant Pot, Pressure Cooking
- Cuisine: Asian, American
- Diet: Gluten Free
