There’s nothing I love more than some scrum-diddly-umptious Chinese take-out. Our local Chinese restaurant is the best of the best, but in an attempt to save money this year, I’ve vowed to create my favorite cuisines at home. I am happy to report that I finally hit gold with this Instant Pot fried rice recipe!
Now I just need to work on perfecting my Orange Chicken and lo mien and I’ll be eating like a king! But for now, I’m content with one out-of-this-world recipe that’s as easy as it is delicious.
If you’re new to the Instant Pot world, welcome and be prepared to be obsessed. At first, cooking anything in your Instant Pot can feel intimidating but it’s really quite simple. A few simple tips can make your life much, much easier:
- Always add a liquid, even if it’s just a small amount
- Make sure your valve is turned to “sealed” before you start cooking
- When you release the steam, use a spoon or something else long so you don’t get burned by the steam
- Cover the steam spout with a hand towel or something else so it doesn’t damage your cabinets
Instant Pot Fried Rice Recipe
Serves: 6
Cook Time: 30 Minutes
Prep Time: 5 Minutes
Ingredients:
2 1/2 cups white long grain rice
1 cup frozen peas and carrots
4 tablespoon soy sauce
1 teaspoon sesame oil
2 1/2 cups water
Instructions:
Add rice, vegetables, and water to the instant pot.
Place lid on pot.
Set valve to the sealed position.
Press the pressure cook or manual button and set time to 4 minutes.
Once the pot stops counting it will start counting up and naturally release the pressure.
When it gets to 30 minutes release the pressure.
Open pot and add in soy sauce.
Then add in sesame seed oil.
Fold rice until sauces are incorporated.
You can add an egg at this point. Just whisk one egg and microwave it for a minute and a half and add it to the rice.
Top with sesame seed, if desired.
You’ll love how quick and easy this Instant Pot fried rice recipe is!
Add it into your meal plan rotation and enjoy!
If you’re looking for more simple Instant Pot recipes, don’t miss these:
