BEST TAKEOUT RECIPES

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BETTER-THAN-TAKEOUT CHICKEN FRIED RICE – INSTANT POT RECIPES



Better-Than-Takeout Chicken Fried Rice – Instant Pot Recipes image

Provided by Chop Secrets

Total Time 30 minutes

Yield 6 - 8 minutes

Number Of Ingredients 12

2 cups white rice (rinsed)
2 cups Water
3 tbsp toasted sesame oil
1 small onion (finely diced)
10 oz frozen peas and carrots mixture
6-8 oz diced cooked chicken (rotisserie works great)
1 tbsp butter
4 eggs (lightly beaten)
2 tbsp soy sauce
1 tbsp sesame seeds
salt and pepper to taste
Garnish with sliced green onion and additional sesame seeds (optional)

Steps:

  • Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
  • Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
  • When oil gets hot, add onion to the pot and saute 2 minutes.
  • Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  • Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  • Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
  • Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

BETTER-THAN-TAKEOUT ORANGE CHICKEN – INSTANT POT RECIPES



Better-Than-Takeout Orange Chicken – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 - 6 servings

Number Of Ingredients 8

2 lbs boneless (skinless chicken thighs)
1/2 cup BBQ sauce (preferably brown sugar flavored)
1/3 cup orange juice
2 tbsp soy sauce
2 tsp cornstarch
2/3 cup orange marmalade
2 cups Cooked rice
Chopped green onions and sesame seeds for garnish

Steps:

  • Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
  • Remove 1/4 cup of cooking liquid and mix with cornstarch.
  • Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
  • Serve over cooked rice garnished with green onions and sesame seeds.

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