Instant Pot Chicken Fried Rice Recipe that tastes like your favorite takeout and comes together in one pot sounds like a weeknight win, right? I make this on busy nights when everyone wants dinner five minutes ago. You’ll cook the rice in the pot, cool it fast, then fry everything together for fluffy grains, tender chicken, and savory, garlicky goodness. I add a little humor and a lot of soy sauce, because both fix many problems.
Easy Instant Pot Chicken Fried Rice Recipe
You get tender chicken, springy eggs, and vegetables in a bowl that eats like a full meal. The Instant Pot pulls double duty, so you cook the rice and then use sauté to fry it, which keeps dishes low and sanity high. The texture lands spot-on when you cool the rice for a few minutes after pressure cooking.
I’ve tested this method on rushed weeknights and lazy Sundays, and it always hits. The rice fries up fluffy, not mushy, and the chicken stays juicy. The leftovers vanish fast, which tells me everything I need to know.
Ingredients You’ll Need
- Jasmine rice: 1.5 cups, rinsed well
- Water or low-sodium chicken broth: 1.5 cups
- Neutral oil (avocado, canola, or peanut): 2–3 tablespoons
- Chicken thighs or breasts: 1 pound, diced small
- Eggs: 3 large, beaten
- Frozen peas and carrots: 1.5 cups
- Garlic: 4 cloves, minced
- Fresh ginger: 1 tablespoon, minced
- Green onions: 4, sliced (white and green parts divided)
- Soy sauce: 3 tablespoons (use low-sodium if sensitive to salt)
- Oyster sauce: 1 tablespoon (optional but tasty)
- Toasted sesame oil: 1 teaspoon
- White pepper: 1/2 teaspoon (or black pepper)
- Kosher salt: to taste
- Chili flakes or sriracha: optional, to taste
How to Make Instant Pot Chicken Fried Rice
- Cook the rice
- Rinse 1.5 cups jasmine rice until the water runs mostly clear.
- Add rice and 1.5 cups water to the Instant Pot. Lock the lid, set to High Pressure for 3 minutes, then natural release for 10 minutes. Quick release any remaining pressure.
- Fluff the rice, then spread it on a sheet pan to cool and dry slightly while you cook the rest.
- Sauté the chicken
- Press Sauté (High). Add 1 tablespoon oil. Season diced chicken with salt and pepper.
- Sear the chicken in two batches for better browning, about 3–4 minutes per batch, then set it aside on a plate.
- Add another teaspoon of oil if the pot looks dry.
- Build flavor
- Add garlic, ginger, and the white parts of the green onions. Stir for 30–45 seconds until fragrant.
- Splash in 2–3 tablespoons water and scrape up browned bits to deglaze.
- Add peas and carrots, and cook for 2 minutes to warm through.
- Scramble the eggs
- Push veggies to one side. Add 1 teaspoon oil and the beaten eggs to the empty side.
- Stir until soft curds form, then fold the eggs into the veggies.
- Fry the rice
- Add cooled rice and the cooked chicken back to the pot.
- Pour in soy sauce and oyster sauce. Toss until the rice looks evenly seasoned and slightly toasty, about 2–3 minutes.
- Turn off Sauté. Stir in sesame oil and the green parts of the onions. Taste and adjust salt, pepper, or soy sauce. Add heat with chili flakes or sriracha if you want a kick.
- Serve
- Scoop into bowls and shower with extra scallions.
- Add more sesame oil or chili if that speaks to you.
- Watch it vanish.
Helpful Tips
Use jasmine rice for the best texture and aroma. Rinse it until the water runs mostly clear to remove extra starch. That simple step keeps the grains from clumping.
Chill the rice briefly after pressure cooking. Spread it on a sheet pan to steam off extra moisture while you cook the chicken. This quick cooldown helps the rice fry instead of steam.
Keep a small bowl of water near the pot. A splash will deglaze the bottom and prevent the burn warning. Scrape up those tasty browned bits for extra flavor in the rice.
Variations I’ve Tried
- Protein swaps: Use shrimp (add at the end and cook 2 minutes on Sauté), tofu cubes (press, then sear), or leftover rotisserie chicken.
- Veggie mix: Toss in corn, diced bell peppers, edamame, or shredded cabbage. Clean out the fridge and feel smug about it.
- Sauce twist: Add a teaspoon of fish sauce for depth, or swap oyster sauce with hoisin for a sweeter vibe.
- Low-sodium path: Use low-sodium soy and broth, then salt to taste at the end.
- Garlic-butter style: Finish with 1 tablespoon butter for a glossy, rich finish.
- Pineapple fried rice: Fold in warm pineapple chunks and cashews for texture and sweetness.
What to Serve with Instant Pot Chicken Fried Rice
- A quick cucumber salad with rice vinegar and chili oil.
- Steamed broccoli or snap peas with a drizzle of soy and sesame oil.
- Miso soup or egg drop soup for a cozy pairing.
- Crispy dumplings or spring rolls from the freezer aisle for an easy side.
- Sliced oranges or a fresh fruit platter to keep things bright.
Make-Ahead and Storage
This Instant Pot chicken fried rice reheats so well that I pack it for easy lunches.
Make-Ahead: Cook the rice in the Instant Pot, spread it on a sheet pan to cool, and stash it in the fridge up to 2 days. You can also dice and season the chicken, mince aromatics, and portion frozen veggies so you toss everything together in minutes.
To Refrigerate: Store cooled fried rice in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions in freezer-safe containers for up to 3 months. Press out extra air to reduce ice crystals.
To Reheat: Warm in a skillet over medium heat with a splash of water or broth, or microwave in 45-second bursts, stirring between rounds. Add a drizzle of soy or a touch of sesame oil to wake up the flavor.
Instant Pot Chicken Fried Rice Recipe
Ingredients
Instructions
- Set the Instant Pot to sauté mode. Add 1 tablespoon of oil and cook the diced chicken until lightly browned. Remove and set aside.
- Add remaining oil. Sauté diced onion and garlic until fragrant, about 2 minutes.
- Add rinsed rice, chicken broth, mixed vegetables, and chicken pieces back to the pot. Stir well.
- Cancel sauté mode, secure the lid, and set the valve to sealing. Cook on High Pressure for 6 minutes.
- Once cooking completes, allow a natural release for 10 minutes, then quick release any remaining pressure.
- Open the lid and make a well in the rice. Add the beaten eggs and quickly stir, allowing them to scramble in the residual heat.
- Add soy sauce, sesame oil, and oyster sauce (if using). Stir until rice is evenly coated and eggs are cooked through.
- Season with salt and pepper to taste. Add scallions if desired. Serve hot.