Instant Pot Hibachi Fried Rice

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  454g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• French salad dressing

  Reduced fat, without salt

  4 oz or 113g

• Vinegar

  Cider

  ½ tbsp or 7g

• Honey

  ⅛ cup or 42g

• Pineapple

  Canned, juice pack, solids and liquids

  ½ cup, crushed, sliced, or chunks or 125g

• Cornstarch

  1 tbsp or 8g

• Pineapple

  Raw, traditional varieties

  ¹⁄₁₆ cup, chunks or 10g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Water

  Plain, clean water

  2 cup or 473g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Butter

  Unsalted

  ½ tbsp or 7g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Onions

  Raw

  ½ large or 75g

• Peas and carrots

  Frozen, unprepared

  1 package (10 oz) or 284g

Directions

1. Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky).
2. Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir.
3. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside.
4. Back the the Instant Pot (you don’t need to clean it), Hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting.
5. Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion. Let it cook for about a minute and then add the peas, carrots. Add the butter and cook together for about another 2 minutes
6. Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot). Once the egg begins to cook, mix it in with the veggies for a few moments until done.
7. Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce and mix together with all the other veggies and egg
8. Add the Catalina dressing, apple cider vinegar and honey to the Instant Pot. Whisk together so it forms a sauce
9. Add the red bell peppers and mix with the sauce and then lay the chicken thighs on top
10. Secure the lid and cook on “Manual” or “Pressure Cook” High Pressure for 10 minutes. Quick release when done
11. Carefully remove the chicken with tongs and place in a serving dish. Hit “Keep Warm/Cancel” and then “Sauté” so it’s on the “High” or “More” setting. Add in the drained pineapple chunks and cornstarch slurry. Stir very well, giving the bottom of the pan a little scrape (not because anything should be stuck to it, but just to mix in any settled honey or cornstarch). Let is set for a minute and bring to a bubble. Once it bubbles for another minute, give it a stir, turn the pot off and let the sauce cool a little. It will thicken nicely.
12. Once the sauce has cooled down some, spoon it (and the peppers and pineapple) over the chicken and serve.