Chopped chicken, rice, carrots, celery and peas are cooked in an instant pot. From start to finish, chicken fried rice is an all-in-one meal that's ready in 30 minutes!
Chop the celery, carrots, and onion into small pieces. Mince the garlic. Slice the chicken breasts in to ½" cubes.
Beat the eggs in a bowl with a fork.Turn the instant pot to saute mode. Add the eggs with a bit of olive oil and scramble them. Scoop them onto a plate.
Add a bit more olive oil, then add the onion and garlic. Cook 1-2 minutes, until onion turns translucent. Use a spatula or large spoon to scoop all onion and garlic into a bowl. Turn off saute mode.Note: To prevent a "burn warning" add a splash of water to the instant pot to scrape off anything that is stuck to the bottom of the pan. Use a paper towel to help clean it if necessary.
Add the chicken broth, then chopped chicken, then celery and carrots. Note: it's important to do it in this order.
Add the rice on top and push down to have all the rice covered by broth.Close the lid and turn the seal valve. Cook for 3 minutes. Once cooked, let it sit for 10 minutes, releasing pressure naturally. Carefully turn the valve to quick release to remove any extra pressure.
Remove the lid and add the peas, cooked onion and garlic and scrambled eggs. Pour in the olive oil (or sesame oil) and soy sauce. Mix everything together. Cover with the lid and let sit 5-10 minutes to warm through.
Remove the lid and scoop onto serving plates. Enjoy!