This Instant Pot vegetable fried rice is a tasty and easy to make meal.
Prep Time5 minutesmins
Cook Time12 minutesmins
Instant Pot Pressure Build Time18 minutesmins
Total Time35 minutesmins
Course: Main Course, Side Dish
Cuisine: American
Servings: 4cups
Author: I Don't Have Time For That
Equipment
6 qt Instant Pot
Ingredients
2cupsuncooked white rice
2cupswater
2cupsfrozen stir-fry vegetables
1tablespoonolive oil
¼cupsoy sauce
1tablespoonsesame oil
chopped peanuts and sliced green onionsoptional-- for garnish
Instructions
Add the white rice and water to the Instant Pot. Attach the lid and ensure the vent is in the “sealing” position. Heat the Instant Pot using the Manual Pressure-Normal-High Pressure function and set the timer for 5 minutes.
The Instant Pot will take about 10 minutes to come to pressure and will then begin counting down from 5. Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful— the valve will steam and may splatter.
Turn the Instant Pot to the Saute function. Add the frozen vegetables, soy sauce, olive oil, and sesame oil. Saute the rice and vegetables, stirring occasionally for 5-8 minutes, or until the rice has started to crisp in some areas and the vegetables are hot.
Serve with chopped peanuts and sliced green onions, if desired.
Notes
The peanuts and green onion is not included in the nutritional facts.Brown rice would also be delicious in this recipe. Fresh vegetables would also work in this recipe— I’d recommend a mix of carrots, broccoli, and peas. If you don’t have sesame oil, it can be left out of this recipe. If you like egg in your fried rice, remove the cooked rice and veggies from the Instant Pot, crack an egg (or two) and cook them through fully. Break the eggs up and then return the rice and veggies to the Instant Pot and stir to combine. Leftovers will keep in the refrigerator for 4 days and for 1 month in the freezer.