Ingredients

• 2 teaspoons vegetable oil, divided
• 2 eggs, whisked
• 3 cloves garlic, minced
• 1 1/4 cups chicken broth
• 1 lb uncooked chicken breast, cut into 1/2-inch pieces
• 1 cup diced carrots
• 1 1/2 cups uncooked jasmine rice, rinsed very well until the water runs clear (see notes)
• 1/2 cup frozen peas, thawed
• 3–4 tablespoons soy sauce or wheat-free tamari, to taste
• 1 teaspoon sesame oil

• Sliced green onion
• Hot sauce (sriracha works especially well)

Instructions

1. Set the Instant Pot to Sauté. Add 1 teaspoon of vegetable oil and pour in the whisked eggs. Scramble gently, moving them around with a spatula until fully cooked. Transfer the eggs to a plate and set aside. A small amount of egg sticking to the pot is fine.
2. Add the remaining teaspoon of vegetable oil to the pot along with the minced garlic. Cook, stirring often, until fragrant—about 1 minute. Turn off the Sauté setting. Pour in a small splash of chicken broth and scrape the bottom of the pot thoroughly to loosen any stuck-on bits. This step is essential to prevent a burn notice.
3. Add the rest of the chicken broth to the pot. Layer in the chicken, followed by the carrots, then the rice. Gently press the rice down so it sits just below the surface of the liquid. Do not stir.
4. Secure the lid, set the valve to sealing, and cook on Manual / High Pressure for 3 minutes with Keep Warm turned off. When the cook time ends, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
5. Remove the lid and drizzle in the soy sauce and sesame oil. Stir until the rice is evenly seasoned. Add the peas and the reserved scrambled eggs, mixing until everything is well combined. Rest the lid loosely on top for 1–2 minutes so the peas and eggs can warm through.
6. Serve right away with your preferred garnishes, or portion into containers for meal prep. Store refrigerated and enjoy within 4 days.

Notes

• Rinsing the rice thoroughly is key for the best texture. Swirl the rice in a bowl of water until cloudy, drain, and repeat until the water runs clear. This removes excess starch and helps prevent gumminess.
• Jasmine rice produces the best results for this recipe. Standard long-grain white rice may cook up softer, while basmati rice benefits from an additional minute of pressure cooking. Brown rice is not suitable here due to its longer cooking time.
• Inactive time includes the time needed for the Instant Pot to reach pressure and release pressure naturally.
• This recipe was tested using a 6-quart Instant Pot.