In 2016, I turned 40. I worried about it for a long time. Would I lose respect? Gain respect? Did my age have anything to do with anything? Was it even relevant? And what in the world does turning 40 have to do with Instant Pot Fried Rice? Well, as it turns out, one of my biggest hurdles and life lessons has happened since ascending over the top of that hill. And that, namely, is that I am no longer making apologies for things that don’t need apologizing. I spent a good part of the first of 2017 apologizing for the fact that Paleo Cooking with your Instant Pot  was sold out (to excited readers who anxiously awaited their deliveries). I apologized multiple times that some of the recipes didn’t work 100% of the time, for every person, in every kitchen, in every home. I carried the guilt that wasn’t mine for suggesting that people do things like purchase high quality storebought ketchup, the topic of several one star reviews on Amazon . In fact, I’ve spent all 3 years of my blog life apologizing to people for the most ridiculous things. But guess what? No more. I am 100% completely unapologetic in making this Instant Pot Fried Rice for my family. They eat rice, they tolerate it, and are otherwise gluten and dairy free as a general rule. Maybe you eat rice in your family too, in which case you can try this recipe. Or maybe you don’t, in which case you can skim the other 300+ recipes I have on this blog and eat to your rice-free heart’s content. Ultimately, I’m not a monster. Just a stay at home mom, trying to feed people anti-crap. I am no longer apologizing for potatoes or for storebought condiments when they are screened carefully for shady poop. I’m not saying sorry for recreating things like Legit Bread  despite the fact that cave people didn’t eat bread. News flash, they didn’t eat what we so lovingly call carrots either, at least not in their sweet orange glory that they’ve become. There’s no such thing as a perfect diet. Not as a vegan, as a paleo, as a breatharian. It’s called, dothebestyoucanwithwhatyougot. And fyi, “Predominantly” Paleo was very carefully selected back in the day for a reason. So here we have it. Instant Pot Fried Rice. It’s real good. It’s real easy. It’s got veggies and it’s fast. If you can’t do the ol’ rice, I get it, I can’t eat much of it either. But guess what? I’m not apologizing for it either. Enjoy y’all! Print 
Instant Pot Fried Rice
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- 1 cup rice basmati or jasmine
- 1 1/2 cups water
- 1/4 cup avocado oil
- 1/2 sweet onion, finely diced
- 1/2 cup julienned carrots (matchstick)
- 1/2 cup green peas
- Coconut Aminos or Gluten Free Tamari to taste
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 2 eggs (cracked and whisked)
Pour water and uncooked rice into Instant Pot .
Secure the lid, close the pressure valve and press the “Rice” button (12 minutes high pressure).
Allow to cook then quick release the pressure valve and open the lid when safe to do so.
Shift the rice to one side, pour in the oil and add in the veggies. Add a bit of coconut aminos or tamari (remember you are adding these to taste since tamari is far more salty than coconut aminos). Now press the “Saute” button. You may need to press the “Keep Warm/Cancel” button first.
Start shifting the rice and veggies quickly. They will want to stick to the Instant Pot (plan on soaking the bowl after this one).
Add in the sesame oil and garlic powder and stir the mixture again.
Now make a hollowed out center in the rice and pour in your eggs. Allow them to begin cooking just for a moment and then quickly incorporate them into the rice mixture. Add more coconut aminos or tamari as needed to taste.
Once the eggs are fully cooked, turn off the Instant Pot  and remove the stainless steel bowl to prevent excess sticking. Serve warm and soak that bowl.