Rice is very starchy, and there is excess starch on the outside of the grains, particularly white rice. If the starch is left on the rice, the result will be wet, mushy fried rice. To do this, add the rice to a colander, then run it under water for about 1 minute until the water streaming out of the colander goes from milky to clear.
Step 2: Cook the Chicken
Cut the chicken breasts into smaller pieces. Sprinkle salt and pepper over the chicken (just a couple of pinches).
Turn on the Saute mode on the Instant Pot by pressing the Saute Button. Heat the oil in the Instant Pot and use the saute function to quickly cook the chicken on each side (about 2-3 minutes on each side). Remove the chicken from the Instant Pot to a plate or bowl. The chicken won't be fully cooked right now.
Step 3: Saute the Veggies
Add the chopped carrots, onion, and red bell pepper to the hot Instant Pot. Saute for 2-3 minutes, then add minced garlic and saute for another minute. Turn off the Saute Button.
Step 4: Add Liquid Ingredients
You don't want any food stuck to the bottom of the Instant Pot. This can cause a burn notice. Add a splash of chicken broth to the pot, using a wooden spoon to scrape up any bits stuck to the bottom.
Then add the remaining chicken broth, tamari sauce (or coconut aminos) and uncooked and rinsed rice. Give everything a stir. Then add the chicken. All ingredients should be submerged in the liquid, with chicken popping out. It's important that all the rice is submerged under the liquid.
Step 5: Pressure Cook for 8 Minutes
Make sure the clear silicone ring that sits inside the Instant Pot lid is secure (if it's not secure, the Instant Pot will not work properly), then place the lid on the Instant Pot base and turn to lock.
Move the knob on top (venting seal) from Venting to Sealed.
Select the Manual Button, then use the minus button to adjust the time. Cook for 8 minutes (high pressure).
Step 6: Natural Release for 10 Minutes
Once the cooking time is complete, the Instant Pot will beep. Allow the pressure to release naturally for 10 minutes.
Then, use a towel or hot pad holder to release remaining pressure by turning the valve on top from Sealed to Venting. Once all the pressure has been released, open the lid.
Fluff the fried rice with a fork. If you're not adding eggs or peas, serve immeadiately.
Step 7: Scramble the Eggs (Optional)
If you want to make Instant Pot fried rice with eggs, make a well in the center of the fried rice by pushing the rice to the perimeter of the pot.
Melt 1 tablespoon unsalted butter. Crack 2 eggs in a medium-size bowl. Whisk for 20-30 seconds with a fork. Then add the eggs to the melted butter.
Let the eggs set for a few seconds, and once you see some setting on the sides, use a rubber spatula to begin moving the eggs around. Allow to set again for a few seconds, then move. Repeat this until the eggs are fully cooked (about 3 minutes).
Step 8: Fluff and Add Peas
Stir the scramble eggs into the fried rice, then add 1 cup of frozen peas. Stir everything together and serve.
How to Store: Store leftover rice in an air-tight container in the fridge for up to 4 days.
How toReheat: Reheat the rice on the stove-top with a splash of water (to keep things moist), or in the microwave.
Brown Rice: If you want to use brown rice in this recipe (long or short brown rice), use chicken thighs as the fat content will help compensate for the extra cooking time needed. I haven’t tested this recipe using brown rice or a 20 minute cooking time.