Instant Pot Chicken Fried Rice

Ingredients:

2 cups long-grain white rice rinsed
2 ½ cups water
2 Tablespoons vegetable oil or canola oil
1 10-ounce package frozen peas and carrots
4 large eggs whisked
1 cup cooked chicken shredded or cubed
2 Tablespoons soy sauce
1 Tablespoon garlic minced
1 Tablespoon ginger paste
¼ cup green onions chopped
2 Tablespoons sesame seeds optional

Directions:

Add rice and water to your Instant Pot and stir. Secure the lid and set the valve to the sealing position. Select Pressure Cook and set to 3 minutes. When done, allow pressure to naturally release for 10 minutes. Then quick-release any remaining pressure. Fluff rice with a fork, then transfer to a large bowl and set aside. Rinse the pot liner out to remove any stuck-on rice.

Select Cancel followed by Sauté. Add oil and garlic. Saute garlic until fragrant (about 1 minute), stirring often. Add frozen peas and carrots and cook until thawed and warmed (about 1 minute). Push the cooked vegetables to the side of the pot, creating an empty space. Pour whisked eggs into the empty side of the pot and scramble them, stirring constantly and breaking them up into small pieces. When eggs are almost cooked stir together with the vegetables until cooked through.

Return the rice to the pot and add chicken, soy sauce, and ginger. Stir and cook until everything is heated through (about 1-2 minutes).

Turn off by selecting Cancel. Stir in green onions. Serve warm, topped with additional green onions and sesame seeds, if desired.