Add the rice and broth to the Instant Pot and stir. Top with the tarragon or basil. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 3 Minutes. When done, allow a 10-Minute natural release followed by a quick release.
Hit Sauté and Adjust to the More or High setting. Add the eggs and stir until combined and cooked into the rice, about 2 Minutes.
Pour the pad thai sauce over the rice and mix until combined. Add any optional toppings of your choice and mix into the rice as well before serving and garnishing as desired.
Notes
Jeff’s Tip:
If you wish to add chicken or shrimp, do so in Step 2 along with the eggs. For chicken, use shredded pre-cooked rotisserie chicken; for shrimp, use raw or cooked of any size (tail on or off is fine). If using raw shrimp, stir until curled and opaque (2–3 minutes) which means they are ready to eat! Leftover Hoisin Pulled Pork (page 188) or the meat from the Beef Birria Tacos (page 198) also goes nicely with this rice when added in Step 2.
To Serve 1–2:
Simply halve the recipe. Cook times remain the same.