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Instant Pot Chicken Fried Rice

8 Green, 5 Blue, and 5 Purple points per serving.
Makes: 6 servings
Calories: 306
Author: Alisha Hughes

Ingredients

  • 1/2 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 eggs
  • 1-1/2 cup white rice, uncooked
  • 3 cups fat-free chicken broth
  • 1/2 cup sliced carrots
  • 1/2 cup frozen corn
  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup frozen peas
  • 3 tablespoons soy sauce

Instructions

  • Set Instant Pot to the sauté setting. Heat oil. Add garlic and cook 30 seconds.
  • Add eggs and scramble them. Press cancel.
  • Add rice, broth, carrots and corn to the Instant Pot. (Leave peas out, but let them thaw on the counter as the rest of the food cooks in the Instant Pot) Put chicken in the Instant Pot and push it down into the broth. Secure lid. Turn nozzle to sealing. Cook on HIGH pressure for 25 minutes. Once cooked, switch vent to quick release and allow all of the pressure to release. Remove lid.
  • Take chicken out of the Instant Pot and shred or chop the chicken.
  • Add chicken back in to the IP, along with the peas.
  • Add soy sauce and mix well. Serve warm.