Prep Time: 10 mins | Cook Time: 6 mins | Inactive Time: 20 mins | Total Time: 36 mins | Yield: 4 Servings
If you are looking for a new and easy recipe, this will probably be the best one to try today! Enjoy!
2 tsp vegetable oil, divided
2 Eggs, whisked
3 cloves garlic, minced
1 1/4 c chicken broth
1 pound uncooked chicken breast, 1/2-inch dice
1 c diced carrots
1 1/2 c uncooked jasmine rice, rinsed very well until water runs clear
1/2 c frozen peas, thawed
3-4 tbsp soy sauce or wheat-free tamari adjust to taste
1 tsp sesame oil
Sliced green onion optional
Hot sauce, sriracha pairs well optional
Step 1: Press sauté button on the Instant Pot and add in 1 teaspoon of vegetable oil.
Step 2: Add in the eggs and scramble.
Step 3: Place the scrambled egg on a clean plate.
Step 4: Add another 1 teaspoon of olive into the Instant Pot and allow it to become hot.
Step 5: Add in the garlic and cook until aromatic.
Step 6: Turn off the “sauté” button and pour in chicken broth. Make sure to scrape the bottom to get the brown bits.
Step 7: Add in the sliced chicken, rice, and diced carrots. Press the rice down but make sure not to stir.
Step 8: Seal the Instant Pot and cook for 3 minutes on Manual over high pressure.
Step 9: Remove the cover and add in sesame oil and soy sauce. Stir until well combined.
Step 10: Add in the scrambled egg and peas. Stir until well mixed.
Step 11: Garnish and serve. Enjoy!
Calories: 489kcal | Carbohydrates: 64g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 612mg | Potassium: 770mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5637IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg