This Nigerian Fried Rice recipe is a quick, tasty dinner or side dish idea. Forget the traditional ideas of fried food and give this healthy take on fried rice a try.
Instant Pot Fried Rice Nigerian Style | Nigerian Fried Rice
Traditional Nigerian Fried Rice takes a long time to cook and needs a lot of babysitting at the stove. So I used my Instant Pot for this recipe, and I’m so happy with how it turned out that I’ll never make it the traditional way again.
What Makes This Instant Pot Fried Rice So Good?
You likely know if you’ve made this before, Nigerian Fried Rice typically takes over an hour to cook. My pressure cooker fried rice recipe only takes you about 35 minutes.
I compared the traditional method of cooking with the Instant Pot version side by side, and really there was little to no taste difference at all. I’d call that an Instant Pot win!
The best part about cooking fried rice in your pressure cooker is that it was all hands-off. No major prep steps or complicated cooking steps.
What Are The Main Ingredients In Fried Rice?
- Basmati Rice - The rice is the base of the recipe
- Frozen Peas and Carrots - Because a few veggies never hurt anyone
- Oil - it can’t be fried rice without a little oil, right?
- Chicken Bouillon Paste - Gives the gorgeous yellow color to the rice.
- Curry Powder - Yes, believe it or not, I use curry POWDER in this dish.
- Dried Thyme
- Kosher Salt
- Cooked Shrimp - Warms with the risidual heat of the Instant Pot.
What Can I Use Instead Of Shrimp?
There are no rules on which fried rice ingredients you can use.
- Ham
- Turkey
- Rotisserie Chicken
- Any leftover meat in your fridge.
This recipe is a great way to use up any protein you have in your kitchen.
I’d suggest you mix in cooked meat after the rice is cooked, much as I did with this cooked shrimp.
But yes, feel free to customize this Instant Pot Nigerian Fried Rice –which just happens to be not all that fried after all.
I Should Use Curry Powder?
YES! I know, I know, I tell you never to use curry powder, except–I do use it for non-Indian cooking. I know that sounds odd, but this Nigerian Fried Rice is actually traditionally made with curry powder for fried rice spices . So yes, I used it for this one.
But I still stand by my original position– make your own spice mixes with these recipes ! And watch my video on how to use spices in cooking .
I have also used Knorr Bouillon granules as that is what is preferred by most of my Nigerian friends who make traditional Nigerian food .
How To Make Nigerian Fried Rice In The Instant Pot
You seriously won’t believe how easy this is.
- Place all ingredients except shrimp in the Instant Pot .
- Stir to mix.
- Cook on high pressure with Natural Pressure Release.
- Stir in shrimp or other protein.
- Let rest for an additional 5 minutes.
- Eat
How To Make Nigerian Fried Rice On The Stovetop
If you don’t have a pressure cooker or Instant Pot , you can still enjoy the delicious flavors of Nigerian Fried Rice . Here’s how to make it on your stovetop:
- Start with leftover rice (or make rice , spread on a cookie sheet , and allow to cool) This is to keep the rice from clumping.
- Cook the onions and spices in a nonstick pan
- Add the shrimp until it’s barely pink
- Add the rice and saute until it’s properly coated with the spices and is heated through
What Is The Secret To Good Fried Rice?
In my opinion, the secret to good fried rice is finding the perfect seasoning blend and making sure it’s not too oily. No one likes a greasy bowl of bland rice. This recipe tackles both of those issues.
The rice is seasoned with an incredibly delicious curry powder blend and the rice is cooked under pressure with the oil to keep it plump and delicate without “frying” it in the oil after it is cooked.
How Long Does It Last?
Due to the high levels of moisture in the veggies and shrimp, the fried rice only lasts a few days after it is prepared. The excess moisture can cause the rice to break down and become gummy is stored too long.
For the best results, try to enjoy this within 2-3 days after making it.
What Do You Serve With This Fried Rice Recipe?
Nigerian fried rice isn’t typically served the same way we enjoy other fried rice dishes in the United States. While you may be used to digging into a nice wonton, gyoza, or dumpling with your fried rice, this is what is traditionally served with Nigerian Fried Rice:
- Fish
- Plantains
- Fried Chicken
- Coleslaw
- Moi Moi
More Tasty Rice Dishes
If you love the ease and robust flavors of this Nigerian Fried Rice, check out some of my other popular rice dishes:
- Lebanese Hashweh
- Indian Pilau
- Air Fryer Shrimp Fried Rice
If you’re looking for a quick and delicious recipe, give this Nigerian Fried Rice a try. It quickly became one of my favorite recipes. Not to mention, it’s bursting with flavor and a satisfying meal.
Instant Pot Nigerian Fried Rice
Equipment
- Instant Pot
Ingredients
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed and drained
- ▢ 10 oz ( 283.5 g ) Frozen Peas and Carrots
- ▢ 1 cup ( 250 g ) Water
- ▢ 2 tablespoons ( 2 tablespoons ) Oil
- ▢ 2 teaspoons ( 2 teaspoons ) Chicken Bouillon Paste
- ▢ 1 teaspoon ( 1 teaspoon ) Curry Powder
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Dried Thyme
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 pound ( 453.59 g ) Cooked Shrimp , defrosted
Instructions
- In the inner liner of your Instant Pot or Pressure cooker, place rice, frozen vegetables, water, oil, chicken bouillon powder, curry powder, thyme leaves and salt. Stir to mix.
- Set the pressure cooker to cook on high pressure for 4 minutes. At the end of the cook time, allow the pot to sit undisturbed for 5 minutes and then release all remaining pressure.
- Gently stir in the cooked shrimp, taking care to not break the rice grains. Cover the pot with the lid and let it rest for an additional 5 minutes so that the shrimp can heat through. You can also do this with uncooked shrimp, but you may have to let the covered pot sit for a little longer to allow the shrimp to cook.
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Instant Pot Nigerian Fried Rice
Ingredients
- 1 cup Basmati Rice rinsed and drained
- 10 oz Frozen Peas and Carrots
- 1 cup Water
- 2 tablespoons Oil
- 2 teaspoons Chicken Bouillon Paste
- 1 teaspoon Curry Powder
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Kosher Salt
- 1 pound Cooked Shrimp defrosted
Instructions
- In the inner liner of your Instant Pot or Pressure cooker, place rice, frozen vegetables, water, oil, chicken bouillon powder, curry powder, thyme leaves and salt. Stir to mix.
- Set the pressure cooker to cook on high pressure for 4 minutes. At the end of the cook time, allow the pot to sit undisturbed for 5 minutes and then release all remaining pressure.
- Gently stir in the cooked shrimp, taking care to not break the rice grains. Cover the pot with the lid and let it rest for an additional 5 minutes so that the shrimp can heat through. You can also do this with uncooked shrimp, but you may have to let the covered pot sit for a little longer to allow the shrimp to cook.
Instant Pot Nigerian Fried Rice https://twosleevers.com/nigerian-fried-rice/
Instant Pot Potato Soup is a quick and easy way to get comfort food on the table in a flash. A combination of richly flavored ingredients makes this Instant Pot Soup recipe a family favorite.
Why This Will Be Your New Favorite Recipe
- Fast. Ready in under 30 minutes with the help of your Instant Pot.
- Easy . A simple pour and cook recipe that makes dinner a breeze.
- Versatile. Top with your perfect combination of garnishes to make your Instant Pot Potato Soup perfectly customized for your tastebuds.
- Gluten Free . Unlike many Instant Pot soups, this loaded potato soup doesn’t have any pasta and is completely gluten-free.
Ingredients You’ll Need
The list of ingredients for this recipe is loaded with pantry staples and extremely affordable ingredients. If you’re on a budget, this recipe is a great one to add to your dinner rotation.
- Potatoes - I use Russet potatoes for this dish, but you can also use cubed Yukon Gold or Red Potatoes for an equally delicious bite.
- Chicken Broth - This is the base of the creamy broth in the soup.
- Bacon - This really gives a ton of flavor to the dish. For a vegetarian version, omit.
- Cheese - Adds a salty, flavorful element to the soup.
- Heavy Cream - Makes the base of the soup perfectly creamy and thick.
- Onion - The sweetness of the cooked onion balances the saltiness of the bacon and cheese.
- Salt
- Pepper
- Garlic Powder
How To Make Instant Pot Potato Soup
- Peel the potatoes and cut them into 1/2" cubes.
- Finely dice the onions and cut the bacon into small chunks.
- Turn the Instant Pot to saute. Once the inner liner is hot, dump the bacon and onions inside. Cook until the bacon is slightly crisp and the onions are translucent.
- Use the chicken broth to deglaze the bottom of the pan. Place the cubed potatoes and spices into the Instant Pot liner.
- Place the lid on the Instant Pot and cook under high pressure for 4 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes and then manually release all remaining pressure.
- Remove the Instant Pot lid and stir in heavy cream and cheese until the cheese is melted.
- Ladle a bowl full and garnish with additional cheese, bacon, and green onions and serve hot.
Variations
- Make it meaty. If you want to add a little more protein to your Instant Pot Potato Soup, add some precooked cubed ham to the Instant Pot before you bring it to pressure. This will add a delicious smoky and salty element to your bow.
- Thicken it up. I go into detail below on different ways to thicken this soup recipe, but for a more hearty bite, consider using one of them.
- Add some veggies. Soups are a great way to sneak more veggies into your diet. If you want to add more nutrition to each bite, feel free to add broccoli, cauliflower, peas, or even carrots.
- Get creative with the garnish. This is where the magic happens. You can be as creative as you want when topping your bowl of potato soup. I prefer bacon, cheese, and a sprinkle of green onion over mine.
How Do You Make Potato Soup Thicker?
If you’re a fan of thicker soups, there are two different ways to make this Instant Pot Potato soup even thicker.
The first way doesn’t require any additional ingredients, so it doesn’t impact the macros listed below in the recipe card. After the potatoes and broth are cooked under pressure, use the back of a spoon to smash some of the potato chunks before adding in the rest of the ingredients.
The second way is to add some cream cheese. Just adding a couple of ounces of cream cheese to your potato and broth and allowing it to melt will make your soup significantly thicker. Be sure to adjust the macros per serving to include the cream cheese if you make this modification.
How Long Does The Instant Pot Take To Get To Pressure For Soup?
The amount of time it takes for a soup recipe to come to pressure in the Instant Pot isn’t a cookie-cutter number. There are many variables that can impact how long it takes for your Instant Pot to come to pressure.
The amount of liquid you have inside your pot and the temperature of the ingredients added to the pot can significantly impact the time to come to pressure. The more liquid you have or the cooler your ingredients are, the longer it will take.
The average amount of time it takes an Instant Pot to come to pressure for soup is 10 minutes, but it can range from 5 to 15 minutes.
What To Serve With Loaded Potato Soup
While this Instant Pot Potato Soup is incredibly filling and is great served alone, it also has a tasty creamy broth that is great for dipping. Try dipping one of these things for a comforting bite:
- Crusty Bread
- Saltines
- Side Salad
- Biscuits
- A Sandwich
How Long Does It Last?
Instant Pot Potato Soup is a fantastic dish to make for meal prep or to feed a crowd. Not only is it extremely filling, but it reheats like a dream.
For the best bite, store any leftovers in an airtight container in the refrigerator and enjoy it within 4-5 days of preparing it.
More Easy Instant Pot Soups
Do you have a busy lifestyle and love the convenience of a quick and easy Instant Pot recipe? Check out some of our other delicious soup recipes:
- Instant Pot Chicken Taco Soup
- Instant Pot Tortellini Soup
- Keto Hamburger Stew
- Pressure Cooker Beef Stew
- Caldo De Pollo
Instant Pot Potato Soup
Ingredients
- ▢ 6 cups Russet Potatoes
- ▢ 32 oz Chicken Broth
- ▢ 6 oz Bacon
- ▢ 1 cup shredded sharp cheddar cheese
- ▢ 1/2 cup Heavy Cream
- ▢ 1/4 cup finely chopped yellow onion
- ▢ 2 tsp Kosher Salt
- ▢ 1 tsp Ground Black Pepper
- ▢ 2 tsp Garlic Powder
Instructions
- Peel the potatoes and cut them into 1/2" cubes.
- Finely dice the onions and cut the bacon into small chunks.
- Turn the Instant Pot to saute. Once the inner liner is hot, dump the bacon and onions inside. Cook until the bacon is slightly crisp and the onions are translucent.
- Use the chicken broth to deglaze the bottom of the pan. Place the cubed potatoes and spices into the Instant Pot liner.
- Place the lid on the Instant Pot and cook under high pressure for 4 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes and then manually release all remaining pressure.
- Remove the Instant Pot lid and stir in heavy cream and cheese until the cheese is melted.
- Ladle a bowl full and garnish with additional cheese, bacon, and green onions and serve hot.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
