Instant Pot Chicken Fried Rice

• 3-4 tablepsoons vegetable oil
• 2 boneless skinless chicken thighs, cut into bite size chunks
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 cup white basmati rice, rinsed and drained well
• 1 and 1/4 cups (33% less sodium) chicken stock, refer notes
• 2 medium carrots, peeled and chopped into 1/4 inch cubes
• 2 large eggs, whisked to combine
• 3 tablepsoons soy sauce (more or less as desired)
• 1/2 teaspoon toasted sesame oil
• ground black pepper to taste
• 1 cup frozen peas, thawed and drained well, refer notes

Instructions

• Set instant pot in saute mode. When hot, add 1-2 tablespoons edible fat. Add chicken and saute for concerning one minute. Stir in cut onions and garlic, cook (stirring occasionally) for an additional 1-2 minutes.

• Add rice and saute for concerning twenty seconds (this step helps in rice not get mushy once cooked) so stir in broth and carrots. Scrape sides, shut Instant pot, lock lid, set valve to protection, press cancel so choose rice mode. (This is AN automatic setting and mine took twelve minutes).

• once cook time is finished, let the moment pot be in heat mode for five minutes. once five minutes is finished, flip valve to vent and let pressure unleash.Press cancel and open lid.

• Press saute mode, employing a spatula, move rice towards one facet. within the empty spot, add remaining edible fat and eggs, scramble (don't need to wait till totally cooked). Stir eggs and rice along together with peas, soy sauce, oil and ground pepper (if using).or else, you may take away all the rice into a seperate bowl, heat Instant pot to saute mode, add oil and scramble eggs and stir within the rice together with peas, soy sauce, oil and ground pepper.