Instant Pot Chicken Fried Rice

In a large bowl, whisk the egg white until lightly frothy. Incorporate cornstarch and rice vinegar. Introduce the cubed chicken, ensuring each piece is thoroughly coated. Allow to marinate for 10 minutes, then remove chicken and pat dry with a paper towel.

Meanwhile, rinse the long-grain brown rice under cool running water until the water runs clear, indicating excess starch removal. Set aside to drain completely.

Activate the Saute function on your multi-functional pressure cooker (such as Instant Pot). Introduce peanut oil, followed by the marinated chicken. Saute for 2 to 3 minutes, or until the chicken begins to brown. Add diced mushrooms, sliced green onions, and minced garlic; saute until fragrant and the mushrooms have softened, approximately 6 to 7 minutes. Deactivate the Saute function.

Pour in vegetable broth, then add the rinsed rice, frozen peas and carrots, fresh snow peas, drained water chestnuts, and chopped fresh broccoli. Stir in ground white pepper to evenly distribute the seasoning. Secure the lid, ensuring it is locked in place. Select the Rice function and set the timer for 15 minutes.

Once the timer concludes, allow the pressure to release naturally for 8 minutes, following the manufacturer's instructions. Carefully release any remaining pressure using the quick-release method as per the manufacturer's guidelines. Unlock and remove the lid once all pressure is fully released.

Using a rice spatula, gently fluff the rice. Drizzle with sesame oil. In a separate small bowl, whisk together the remaining egg yolk and 2 whole eggs. Activate the Saute function once more. Slowly introduce the egg mixture into the rice, stirring in a circular motion until the eggs are evenly distributed and fully cooked, about 3 to 5 minutes. Deactivate the Saute function, then gently fold in fresh bean sprouts and soy sauce to taste. Serve immediately for optimal flavor and texture.