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Instant Pot Chicken & Veggie Omelet
Course
Breakfast
Cuisine
Vietnamese
Keyword
Chicken & Veggie Omelet, eggs, herbs
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
Calories
204
kcal
Author
Corrie
Ingredients
5
eggs
2
tablespoon
fish sauce
1
garlic clove
chopped finely
Salt and ground black pepper
as required
1
tablespoon
vegetable oil
⅓
cup
cooked chicken
shredded
⅓
cup
mung bean sprouts
¼
cup
fresh herbs
(mint, basil and cilantro leaves), chopped finely
1
scallion
chopped finely
Instructions
In a bowl, add eggs, coconut milk, fish sauce, garlic, salt and black pepper and beat until well combined.
Place the oil in the Instant Pot and select “Sauté” to heat the oil.
Select “Cancel” and place the egg mixture.
Secure the lid and turn to “Seal” position.
Select “Steam” and just use the default time of 5 minutes.
Meanwhile, in a bowl, add the remaining ingredients and mix well.
Press “Cancel” and do a quick release.
Carefully, remove the lid and transfer the omelet onto a plate.
Place the chicken mixture over one half of omelet and fold it.
Serve immediately.
Nutrition
Calories:
204
kcal