Instant Pot chicken fried rice is a simple and flavorful family-friendly dinner ready and on your table in 30 minutes!
Famous for its flavorful combination of rice, shredded chicken, diced veggies, and scrambled eggs coated in a tasty garlic, ginger, and soy sauce. This chicken fried rice made in the Instant Pot is a quick and easy version of this amazing dish, but so much better than takeout!
If you’ve ever eaten at a Chinese restaurant you’re probably very familiar with chicken fried rice. And therefore, like me, you probably have a craving for it from time to time because you know how good it is. On the days when the craving hits, making it from home makes way more sense. It’s healthier, it’s cheaper, and makes a ton of leftovers!
Chicken fried rice made in the pressure cooker is the best way to get healthy weeknight dinner on the table in a flash. Busy evenings call for low-fuss dinners, but that doesn’t mean we have to skimp on taste!
This dish is customizable because you can swap the chicken for your protein of choice. If you’re wanting to make a vegetarian version you could use tofu or tempeh or completely omit the protein altogether. Serve it as a main dish or a smaller portion on the side. It’s a great way to sneak in extra veggies for the kids, and this protein-packed meal will keep everyone satisfied!
Why this recipe works
- Quick and easy
- Comes together quickly
- Great way to use leftover chicken and rice!
- One-pot meal
- Easy clean up
- Lots of leftovers
- Reheats well
- White rice – Both basmati or jasmine will work. Opt for brown rice if you prefer.
- Water – Needed to cook the rice. Not to worry, it’s all still done in one pot.
- Oil – Can use olive oil, avocado oil, or vegetable oil for saute.
- Mixed frozen carrots and peas – Canned and drained will also work.
- Eggs – You’ll need 4 for this recipe, whisked together in a bowl.
- Garlic – Minced. Used alongside the ginger and an aromatic and brings signature Asian flavor to this dish.
- Ginger paste – Can substitute raw grated ginger.
- Soy sauce – If you prefer gluten-free Tamari or Coconut aminos go ahead and use it.
- Chicken – Cooked and shredded. Great way to use leftover rotisserie chicken.
- Green onions – Chopped.
- Sesame seeds – Used as an optional garnish.
How to Make this Recipe
Step 1: Add rinsed rice and water to the Instant pot, cover, and set the valve seal. Select the Rice setting. Based on the volume inside the pot, it will automatically adjust the time. If you choose to set it manually, keep in mind if using Jasmin rice, set for 3-5 minutes, if using Basmati set for 4-8 minutes.
Step 2: Allow to naturally release for 5 minutes, the quick release the remaining pressure. Remove lid and fluff the rice with a fork and transfer to a bowl set aside.
Step 3: Select “cancel” on the Instant Pot and then select the “Sauté” mode. Add the oil and peas and carrots and cook for approx. 4-5 minutes, stirring often.
Step 4: In a small bowl, whisk the eggs together. Create a hole in the center of the cooked vegetables by pushing them to the sides of the instant pot. Pour in eggs to saute until fully cooked (ie scrambled).
Step 5: Add back in the rice and remaining ingredients. Stir to mix well and serve immediately. Top with optional sesame seeds for garnish.
1: For a chicken fried rice using brown rice in the Instant Pot, cook rice on high pressure – manual for 26 minutes. Follow the remaining recipe as directed.
2: This versatile dish is great if you’re wanting to swap out the chicken for a different protein. Try shrimp instead for a shrimp fried rice.
- Rinse the rice well to remove as much starch as possible. It will help result in fluffier, less clumpy rice.
- If you’re using frozen peas and carrots, rinse them a bit just to thaw them slightly.
- Swap green onion for white onion and cook alongside the carrots and peas.
- To give the rice a richer flavor, use a low sodium chicken broth instead of water.
- To cook the chicken ahead of time, see the recipe card for 3 easy methods.
- For a lovely flavor, use butter to saute and cook the stir fry instead of oil.
- The flavors in this dish are totally customizable. Add a bit more soy sauce at the end, or perhaps even a bit of fish sauce or sesame oil. Add in more veggies if that’s your preference and switch up the protein or omit it completely.
The ratio is actually an even 1:1. Whereas on the stovetop it’s a 2:1 water to rice ratio.
Oh yes please! You should always rinse your rice anyway before you cook it, but even more so when you’re trying to avoid a clumpy sticky pot of rice.
According to Instant Pot itself, they recommend doing a natural release. At least initially, for perfectly cooked rice. They’ve researched and tested, and have figured out a way to get us perfectly cooked rice.
No, you can also set the pressure cooker to Manual – HIGH pressure for 4 minutes. Then do the natural release for 10 minutes.
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Instant Pot Chicken Fried Rice
- Pressure Cooker
- 2 cups white rice basmati or jasmine
- 2 cups water
- 2 tablespoon oil
- 10 oz mixed frozen carrots and peas
- 4 large eggs
- 1 tablespoon garlic minced
- 1 tablespoon ginger paste
- 2 tablespoon soy sauce or gluten free Tamari
- 1 pound chicken cooked and shredded
- ¼ cup green onions chopped
- 2 tbsp sesame seeds optional garnish
- Rinse the rice until the water runs clear. then add in rice and water to the Instant Pot and the lid and set the valve to pressurize by turning up away from you..
- Select the Rice setting on the instant pot
- Once the timer goes off, let it natural release for 5 minutes and then do a manual release by turning the valve toward you (cover with a towel being careful not to burn yourself with steam)
- Once pressure has completely released, remove the lid and fluff the rice with a fork.
- Place the rice in a large bowl and set aside.
- Select “cancel” on the Instant Pot and then select the “Sauté” mode.
- Add the oil and the rinsed peas and carrots and cook for approx. 4-5 minutes, stirring often.
- In a small bowl, whisk the eggs together.
- Create a hole in the center of the cooked vegetables by pushing them to the sides of the instant pot.
- Add the whisked eggs and sauté until fully cooked.
- Then add the rice, ginger, soy sauce, garlic, green onions and cooked chicken and stir to mix well.
- Serve immediately topped with optional sesame seeds.
- Option 1- In the Instant Pot, cook it on the wire rack that comes with the IP, add 1 cup of water and cook on manual, high pressure for 15 minutes the natural release for 10 minutes.
- Option 2 – Dice the chicken into 1 inch cubes and set the instant pot to saute mode, add 1 tablespoon of oil and saute the for 3-5 minutes until no longer pink then remove and set aside in a bowl
- Option 3 – Cook chicken on the stovetop, saute in a skillet for 4 minutes on each side until no longer pink in the center.
- Option 4 – Boil in a pot of water for 20 minutes until no longer pink in the middle. Shred the chicken with a fork or pulse in a food processor for 1 minute for chop it perfectly.
- Jasmine rice: 3-5 minutes
- Basmati (white) rice: 4-8 minutes