Ingredients :
- 2 Tbsp olive oil
- 2 eggs
- 1 lb chicken breast, boneless skinless chopped into bite size pieces
- 1 1/4 cup chicken broth
- 1 1/2 cup raw Jasmine rice, thoroughly rinsed
- 1 cup carrots, chopped
- 1/2 cup frozen peas, defrosted
- 1/2 cup onion, chopped
- 2 tsp garlic cloves, minced
- 1 tsp ginger, minced
- 4 Tbsp soy sauce (or wheat free tamari)
- 2 tsp rice wine vinegar
- 2 tsp sesame oil
Instructions
- Turn the Instant Pot to Saute Medium and heat the pot. Add 1 Tbsp of the olive oil and scramble the eggs until just cooked. Remove the eggs from the pot and set them aside.
- Add the other Tbsp of olive oil and saute the minced garlic for 1 minute. Add the chicken broth and scrape up the garlic bits on the bottom of the pot.
- Add the chicken, carrots, rice, and ginger. Do not stir the ingredients but gently push them down into the broth.
- Put the lid on the pot. Pressure Cook on high for 3 minutes and then do a Natural Release for 10 minutes before removing the lid. The pot will take about 15 minutes to come to pressure before it starts cooking.
- Stir in the soy sauce, sesame oil, rice wine vinegar, cooked eggs, peas and onion. Stir well to combine.
- Garnish with sliced green onions or sesame seeds if desired. Enjoy!
Notes
We highly recommend using long grain rice like white Jasmine rice. Do not substitute brown rice for this recipe, they have different cooking times.
Be sure to rinse the rice thoroughly before cooking by letting the water rinse the rice until it runs clear. This reduces the starchiness in the rice and makes it less sticky.
Pork or beef can be substituted for the chicken. To add shrimp, we’d recommend cooking the shrimp separately and adding it at the end to the pot after pressure cooking.
Using a 1/2 bag of frozen pre-cooked carrots and peas mix is an easy substitute for the raw carrots. Just add the defrosted carrot/pea mix after pressure cooking.
To make the recipe gluten-free, be sure to use wheat-free Tamari sauce in place of the soy sauce.
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