Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice
By kitchenathoskins.com

Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!!

Prep time: 00:5 minutes
Cook time: 00:18 minutes
Total time: 00:23 minutes

Yield: 4 Servings

Ingredients:
3-4 tablepsoons vegetable oil
2 large eggs, whisked to combine
1 cup frozen peas
2 boneless skinless chicken thighs, cut into bite size chunks
1 cup chopped onion
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Instructions:

Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)

Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture from peas will help in loosening the eggs sticking to the bottom of the pan. Try scraping most of it. Transfer peas to the plate.

Add 1-2 tablespoons oil to the now empty instant pot, Add chicken in a single layer, cook undisturbed for 2 minutes. Stir around and then add chopped onions and garlic, cook (stirring occasionally) for another 2-3 minutes.

For Full Instruction: kitchenathoskins.com

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