Instant Pot Chicken Fried Rice Bowl

Combine egg whites in a large bowl, whisking until smooth. Add cornstarch and rice vinegar to the mixture, blending until well incorporated. Next, incorporate chicken into the bowl, stirring until it is completely coated in the egg mixture. Allow the chicken to sit for 10 minutes, then remove it and gently pat dry with a paper towel.

While the chicken is resting, rinse rice thoroughly under cool running water until the water runs clear. Set it aside to drain excess moisture.

Heat a multi-functional pressure cooker, such as an Instant Pot, by switching it to the Saute function. Add a small amount of peanut oil and chicken; sauté for 2 to 3 minutes. Add sliced mushrooms, chopped green onions, and minced garlic; sauté until fragrant and the mushrooms have softened, approximately 6 to 7 minutes. Switch off the Saute function.

Add vegetable broth, cooked rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli to the pressure cooker. Stir in a pinch of pepper. Set the pressure cooker to the Rice function and close, then lock the lid securely. Set a timer for 15 minutes.

Release pressure using the natural-release method, as instructed by the manufacturer's guidelines, for 8 minutes. Release any remaining pressure carefully using the quick-release method, as instructed by the manufacturer's guidelines. Unlock and remove the lid.

Fluff cooked rice with a rice spatula, then add sesame oil. Switch the pressure cooker to the Saute function and whisk together remaining egg yolk and 2 eggs in a small bowl. Stir the egg mixture into the rice, working slowly and in a circular motion until eggs are fully incorporated throughout the rice. Cook for an additional 3 to 5 minutes, turning off the Saute function when done. Fold in bean sprouts and soy sauce before serving immediately.