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Confetti Egg Salad
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
6 - 8 minutes
|
Ingredients
- 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
Ingredients
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Instructions
- 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)
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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I made this dish for my kids, one of which is incredibly picky about his food. Both of them LOVED it!! It was a big hit all around!!
Amazing recipe. I used chicken stock instead of water to cook the rice. I also sliced the chicken into strips and sauced them until they were nearly cooked and them removed them and deglazed with the chicken stock
Very tasty ! I upped the spices with a teaspoon of Better Than Bouillon in the mix and a dab of Sweet Chili on top. Will make again!!
Easy and tastes good
Amazing recipe. My only alteration is I use chicken stock instead of water and I cook my chicken in the instant pot with vegetable oil and sesame oil prior to making rice.
This was the first thing that i made when i got my insta pot. Better than the resturants becsuse it wasnt real salty. Will diffiantly make this again.
Absolutely amazing recipe! We will definitely be reusing this. We did use some chicken bullion in the rice, though.
Very flavorful and delicious. I used chicken broth and brown rice instead of white and ended up all the way to flavortown. Just like the name says, it’s better than take out