Instant Pot Chicken Fried Quinoa “Rice” is packed with protein and is a healthier alternative to Chicken Fried Rice. Perfect for Weight Watchers and lower calorie diets.
Instant Pot Chicken Fried Quinoa “Rice”
We do love our Fried Rice in this house.
Especially Barbecue Pork Fried Rice.
You can call us “Fried Rice Snobs.” True New York Style Fried Rice, does not contain carrots, corn, beans and peas.
However, and in light of trying to reduce our carbohydrate and upping our protein and vegetables, I am including some non-authentic vegetables in this Instant Pot Chicken Fried Quinoa.
While not a true “Dump and Push” recipe, this recipe has very little steps, so I call this a “Dump-ish” and Push recipe.
Plus using your Instant Pot or Pressure Cooker makes this recipe, almost hands off.
Instant Pot Chicken Fried Quinoa cooks up super fast in an Instant Pot or Pressure Cooker.
The Instant Pot Mini, is perfect for half a recipe and great to use for side dishes.
What are the Ingredients of Chicken Fried Quinoa Rice?
- Various Vegetables – use your favorites
- Extra Virgin Olive Oil
- Soy Sauce
- Pure Sesame Oil
- Black Soy Sauce
- Fresh Garlic
- Fresh Ginger
- Bean Sprouts
- Scallions (Green Onions)
- Sambal Oelek Ground Chili Paste (totally optional)
- Water Chestnuts (optional, for crunch)
Quinoa needs to be rinsed really well, to remove the bitter taste that is attached to the outside hull.
Put the Quinoa in a Small Bowl and fill it up with Water.
Grab a handful and rub the grains against each other in your hands.
Pour it though a Fine Mesh Strainer, and then shake out the excess.
This recipe goes super fast, so it is best to have all ingredients ready to go, before you even turn on the Instant Pot or Pressure Cooker.
What is Quinoa?
- Quinoa is a seed.
- It is a grain, but it is a grain that is higher in protein.
- Quinoa is rich in lysine, which is great for the body as it promotes healthy tissue growth.
- It is nice source of iron, potassium and fiber, which most of us can use!
- It comes from a flowering plant
- Quinoa is a flowering plant.
This will make a Stainless Steel pot, non-stick. You will still need to deglaze your pot after Sautéing and remove the stuck on bits, but with this method, those stuck on bits, should lift right off.
Drop in the Onions for a short Saute.
The Onions will begin to release Water and start to Caramelize.
Don’t be concerned about the cooking pot turning a bit brown.
I promise that nothing will stick.
These aromatics and a bit of liquid will quickly help to remove anything stuck.
Almost instantly, anything loose on the bottom, will release.
Right about now, your’re going to say, ummmmm, this smells so good!
If you want a bit of heat or more flavor, add a bit more Sambal Oelek Ground Chili Paste.
Dump in the Quinoa and give it a quick mix.
Toasting the Quinoa, adds another layer of flavor.
If you are in a hurry, you can totally skip the toasting add the rest of the ingredients into your Instant Pot or Pressure Cooker.
White Meat or Dark Meat will work equally as well.
Since the Chicken is cut into small strips, the short cook time will keep the Chicken nice and juicy.
If you want to use Fresh Vegetables, you will need to add a bit more liquid.
Once the pressure is released, open the Lid.
Mixing in the Sesame Oil with the Scrambled Eggs will help keep the Eggs from clumping and will allow them to firm up, without sticking to the cooking pot.
This is just a time saver, so after you move aside the Quinoa and scramble up the Eggs on the bottom of the pot, there won’t be any need for scraping up what sticks.
Plus, the Quinoa has to be fluffed anyway, so you are killing two birds with one stone.
What a horrible expression. Birds are beautiful and serve just great purposes to planet Earth.
Mix in the Green part of the Scallions and you are good to go.
They will slightly wilt and also add a bit of crunch.
This recipe is pretty healthy and quite hearty.
It can be eaten as a full and complete meal or as a side dish.
If eating as a complete meal, I might double the amount of chicken
Of course, pork, beef, tofu, shrimp can be used in addition or in place of.
If using Shrimp, add the raw shrimp in after pressure is released and before adding the Eggs.
You may enjoy my Pressure Cooker Chinese Hot and Sour Soup to start. My Air Fryer Salt & Pepper Chicken Wings and my Pressure Cooker Take-Out Spicy Orange Beef both pair great with this recipe and would make a wonderful meal!
Let me know if this Instant Pot Chicken Fried Quinoa “Rice” satisfies your craving for the regular Chinese Pressure Cooker Fried Rice.
My goal is to create more recipes and also convert many of my already blogged recipes to a healthy and very tasty alternative.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60 Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulals Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Eukein Electric Pepper Mill
- 3 ounce Porcelain Dipping/Condiment Bowls
- John Boos Maple Cutting Board with Groove
- Small 1.5 Quart “Pot in Pot” Mixing Bowl
- Fine Mesh Strainer
- Kadoya Pure Sesame Oil
- Black Soy Sauce
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
Instant Pot Chicken Fried Quinoa
Instant Pot Chicken Fried QuinoaPrint Pin Rate
- 2 Tablespoons Extra Virgin Olive Oil or Vegetable Oil
- 1 medium Onion chopped
- 2 cloves Fresh Garlic peeled and minced
- 1 inch Fresh Ginger Root peeled and minced
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Sweet/Black Soy Sauce
- 1 teaspoon Sambal Oelek Ground Chili Paste (optional)
- 1 teaspoon Sea Salt or to taste
- 1/2 teaspoon Freshly Ground Black Pepper
- 1.75 cups Quinoa rinsed well
- 1.75 cups Chicken Broth
- 16 ounces Frozen Mixed Vegetables any variety
- 1 pound Chicken (white or dark) Boneless/Skinless, sliced
- 2-3 large Eggs
- 2 teaspoons Pure Sesame Oil
- 4 Scallions White and Green divided and choppped
- 1 cup Fresh Bean Sprouts or as desired
- 2-3 ounces Water Chestnuts drained (optional), chopped
- Select Sauté/Browning on Pressure Cooker and allow pot to fully heat.
- Add Olive Oil to cooking pot and swirl to coat. Add Onions and Sauté for about 2 minutes, or until Onions begin to brown.
- Add Ginger, Garlic, Soy Sauces, Salt, Pepper and Sambal Oelek. Mix into Onions and deglaze cooking pot. Add Quinoa and Toast for one minute.
- Add Broth, White part of Scallions, Frozen Vegetables, optional Water Chestnuts and Chicken.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 1 minute. When Beep sounds, wait 7 minutes and then release the rest of the pressure.
- In a bowl, scramble eggs with Sesame Oil. Remove Lid from Pressure Cooker and Select Sauté/Browning. Push Fried Quinoa and pour Eggs into cooking pot. Let it sit for 1 minute and then scramble. Slowly push Eggs under Quinoa, continuing to mix. Add Bean Sprouts and Green parts of Scallions. Mix Fried Quinoa until Bean Sprouts have softened and Eggs are firm.