Instant Pot Chicken Fried Rice Recipe

Instant Pot Chicken Fried Rice is the perfect combination of savory flavors, tender chicken, and perfectly cooked rice — all in one pot! This quick and easy meal is ideal for busy weeknights or meal prep, and it’s sure to satisfy your craving for a restaurant-style fried rice dish at home. What’s more, you can prepare it in under 30 minutes using the Instant Pot, making it an effortless option for your next dinner.

The beauty of this recipe lies in its simplicity. With just a few basic ingredients like chicken, rice, eggs, and vegetables, you can create a flavorful dish that is both comforting and satisfying. Whether you’re a beginner or a seasoned Instant Pot pro, this recipe will become a staple in your kitchen for its convenience and taste.

Why This Instant Pot Chicken Fried Rice Recipe Works

This dish checks all the boxes for a great meal:

One-Pot Meal: The Instant Pot makes everything easier by cooking everything in one pot. From the chicken to the rice and veggies, it’s all made together, which minimizes cleanup.
Quick and Easy: You can make this fried rice in just about 30 minutes, including prep time.
Customizable: Feel free to swap out ingredients like adding shrimp, pork, or more veggies. This dish is versatile and perfect for using what you have on hand.
Flavorful: The combination of soy sauce, sesame oil, and chicken broth creates a savory, slightly smoky flavor that coats the rice and chicken perfectly.

With minimal prep time and easy steps, you’ll find this recipe is not only quick but also full of the classic flavors you love in fried rice. Let’s dive into how to make it!

Ingredients for Instant Pot Chicken Fried Rice

This recipe uses everyday ingredients that come together beautifully in the Instant Pot. Here’s what you’ll need:

Vegetable oil: For sautéing the chicken and vegetables.
Chicken breasts (or thighs): Tender, boneless chicken cut into small pieces.
Garlic: Fresh minced garlic for flavor.
Chicken broth: A key ingredient to help cook the rice and add flavor.
Jasmine rice: This type of rice works perfectly in the Instant Pot, as it cooks quickly and results in fluffy rice.
Frozen peas and carrots: Pre-mixed and easy to toss into the pot for added color and nutrition.
Eggs: Scrambled eggs are a must in fried rice for texture and richness.
Soy sauce: For that classic fried rice taste (use low-sodium if preferred).
Sesame oil: Adds a nutty and aromatic flavor to the rice.
Green onions: For garnish and extra flavor.

These ingredients are easy to find and come together to create a hearty and satisfying dish. Now that you’ve gathered everything, let’s go step by step in making this delicious meal!

Step-by-Step Instructions for Instant Pot Chicken Fried Rice

Now that you’ve gathered your ingredients, it’s time to get cooking! The Instant Pot simplifies the process by cooking everything in one pot, allowing the flavors to meld together beautifully. Here’s how to make Instant Pot Chicken Fried Rice:

Step 1: Sauté the Chicken and Aromatics

Set your Instant Pot to sauté mode and add vegetable oil to the pot. Let it heat up for a couple of minutes.
Once the oil is hot, add the diced chicken to the Instant Pot and season with a pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the chicken is no longer pink.
Add the minced garlic to the Instant Pot and sauté for another 30 seconds until fragrant. Garlic adds a depth of flavor to the base of your fried rice.

Step 2: Deglaze the Pot

Pour in a small amount of chicken broth (about 1/4 cup) and use a spatula to scrape the browned bits off the bottom of the pot. This step is crucial to prevent a burn warning in the Instant Pot and ensures the dish doesn’t have any burnt flavor.
Once the pot is deglazed, pour in the remaining chicken broth and stir to combine with the chicken and garlic.

Step 3: Add the Rice and Vegetables

Add the rinsed jasmine rice into the pot, making sure to spread it evenly over the chicken and broth mixture. Do not stir the rice; this will help it cook properly under pressure.
Add the frozen peas and carrots on top of the rice. These vegetables will cook along with the rice and infuse the dish with sweetness and color.

Step 4: Pressure Cook the Rice

Close the Instant Pot lid, making sure the valve is set to sealing.
Set the Instant Pot to pressure cook on high for 3 minutes. The Instant Pot will build up pressure, and the rice will cook perfectly in the flavorful broth.
Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully turn the valve to venting to release any remaining pressure.

Step 5: Scramble the Eggs and Combine

While the rice is cooking, scramble the eggs in a separate pan over medium heat with a little oil or butter. Once cooked through, set them aside.
Once the pressure has fully released, open the Instant Pot lid and fluff the rice with a fork. This helps separate the grains and ensures even distribution of the chicken and vegetables.
Add the soy sauce and sesame oil to the rice mixture, stirring gently to combine.
Stir in the scrambled eggs, making sure they are evenly distributed throughout the rice. This step adds richness and texture to the dish.

Step 6: Garnish and Serve

Serve the Instant Pot Chicken Fried Rice hot, garnished with sliced green onions for a burst of freshness.
For extra flavor, you can also drizzle some hot sauce or sriracha on top if you enjoy a little spice.

Tips for Perfecting Your Instant Pot Chicken Fried Rice

To ensure your Instant Pot Chicken Fried Rice turns out perfectly every time, here are a few tips and variations you can try:

Key Tips for Success

Rinse the Rice: Always rinse your rice thoroughly before cooking to remove excess starch. This will prevent the rice from being sticky and help achieve the fluffy texture you want for fried rice.
Use the Right Rice: While jasmine rice is ideal for this recipe, you can also use long-grain white rice. Avoid brown rice, as it requires longer cooking times and won’t work well in this Instant Pot recipe.
Don’t Overcrowd the Pot: If you’re making a larger batch, consider cooking in batches to avoid overcrowding the Instant Pot. This ensures the chicken and rice cook evenly.
Scramble the Eggs Separately: Cooking the eggs separately and adding them at the end helps avoid overcooking them, keeping them fluffy and creamy.

Variations and Substitutions

While this recipe is already delicious, here are a few ways to make it your own:

Swap the Protein: If you’re not a fan of chicken, feel free to use shrimp, pork, or even tofu for a vegetarian version. Adjust the cooking times based on the protein you choose.
Add More Vegetables: You can toss in additional vegetables like bell peppers, zucchini, or mushrooms to make the dish more colorful and nutritious.
Make It Spicy: For a spicy kick, add some sriracha, chili flakes, or a diced jalapeño to the mix. This will add extra heat to the dish without overpowering the flavor.
Use Gluten-Free Soy Sauce: For those who are gluten-free, substitute regular soy sauce with tamari or a gluten-free soy sauce alternative.

What to Serve with Instant Pot Chicken Fried Rice

This dish is hearty enough to stand alone, but if you’d like to pair it with something, here are some great side options:

Egg Rolls: Serve your chicken fried rice with crispy egg rolls for a classic Chinese-inspired meal.
Asian-Inspired Salad: A refreshing cucumber and carrot salad with sesame dressing pairs perfectly with this flavorful dish.
Steamed Vegetables: Simple steamed broccoli or snap peas will add a healthy, crunchy contrast to the soft rice.
Pickled Vegetables: For a tangy, zesty contrast, serve the fried rice with some pickled ginger or kimchi.

Storing and Reheating Leftovers

If you have leftovers, you’re in luck! Instant Pot Chicken Fried Rice stores beautifully and makes for quick lunches or dinners.

Storing Leftovers: Let the fried rice cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days.
Freezing: You can freeze leftover fried rice for up to 2 months. Store it in freezer-safe bags or containers and reheat it as needed.
Reheating: To reheat, microwave individual portions for about 2 minutes, or warm in a skillet over medium heat with a splash of chicken broth to bring back moisture.