Instant Pot Chicken Fried Rice
These Instant Pot Chicken Fried Rice Meal Prep Bowls are a delicious one pot option for work week lunches - all you need is rice, chicken and frozen veggies.
Servings: 6 servings
- 3 tbsp butter
- 4 cloves garlic minced
- 2 chicken breasts, diced
- 1 1/4 cups chicken broth
- 1/4 cup low sodium soy sauce
- 1 cup dry jasmine rice
- 1 bag mixed frozen vegetables (I used the Green Giant blend of carrots, corn and peas)
- 1 bunch green onions, sliced
Add butter, garlic, chicken, chicken broth, soy sauce and rice to Instant Pot in that order. Cook on high pressure for 3 minutes. Do a quick release of the pressure and open lid when it is safe to do so.
Meanwhile, microwave frozen vegetables in a large bowl for 5 minutes until de-frosted.
Add veggies and green onions to rice in Instant Pot, stirring well to combine. Serve and enjoy - will last in the fridge up to 5 days.
Calories: 325kcal | Carbohydrates: 35g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 502mg | Potassium: 422mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 21.5mg | Calcium: 80mg | Iron: 2.2mg