Instant Pot Fried Rice
I cut this down from this base recipe, with a lot of other changes, some of which I may not have remembered quite right when writing this up. It was a quick and easy recipe that didn’t trigger the burn warning, so I’m sure I’ll be ad-libbing it again soon.
Ingredients
- ¾ lb. ground beef and/or 8 oz. tofu
- 1 ⅓ c. basmati or pre-soaked short grain white rice
- 1 ½ c. beef or vegetable broth
- 1 yellow onion, chopped
- 3 cloves garlic, sliced (optional)
- 3 cubes frozen ginger, or ground or fresh ginger to taste
- 1 green pepper (or any color), chopped
- 1–2 zucchini, halved and sliced, or some sliced mushroom and carrot
- sesame oil for sauteing
- 1 tsp. salt
- black pepper to taste
- ¼ tsp. pure chili powder (optional)
- generous dash mustard powder
- dash ground ginger (optional)
- dash Moroccan spice mix (optional)
- dash safflower powder (optional)
- 1–2 T. temari or soy sauce
- 2 T. white wine or mirin (optional)
- dash Worcestershire sauce (optional)
Directions
- In the Instant Pot, saute the onions in the oil. Add the garlic, as usual.
- Add the ground beef, spices, and temari. Start browning the beef. (A spatula is good for chopping it up while browning.)
- Add the green pepper and zucchini while browning, but don’t worry about cooking them thoroughly.
- Mix in the raw rice.
- Turn off saute and deglaze as necessary with the wine and broth.
- Mix well and try to get the rice grains below the level of the broth, or at least wet.
- Close the vent and the lid. Cook on high pressure for 3 minutes (2 minutes for short grain rice).
- Turn off keep warm.
- Turn off keep warm.
- Turn off keep warm.
- Wait ten minutes (of natural release), then release steam.
Variants
I happened to have fresh veggies around, but the recipe suggests adding frozen peas (1 ½ c. or so) or other frozen vegetables after release, which makes it even more instant.
The original recipe beat in two eggs at the end, which is not a bad idea.
For more of a stir-fry, make the rice in the Instant Pot and the rest on the stove. If it gets too juicy, spoon out some liquid into a small bowl, thicken with cornstarch, and return to the pan.
