If you’re craving takeout at home and want deliciously fluffy, flavor-packed rice in record time, Instant Pot Chicken Fried Rice is the answer. It’s everything you love about classic fried rice—tender chicken, crisp veggies, garlicky fragrance, and a perfectly savory-sweet finish—all ready with minimal cleanup and absolutely no wok required!
Why You Should Make This Recipe
- A Complete Meal in One Pot: With chicken, veggies, and rice all cooked together, there’s no need to juggle multiple pans or side dishes.
- Ready in Just Over 30 Minutes: Instant Pot Chicken Fried Rice is designed for quick weeknight dinners or meal prep Sunday sessions—without sacrificing taste.
- Customizable & Family-Friendly: You can easily swap in your family’s favorite veggies, adjust seasonings, or make it gluten-free with tamari.
- Homemade Takeout Magic: Brilliant flavors and textures rival your favorite restaurant fried rice, but you control the ingredients and salt.
Ingredients & Substitutions
The beauty of Instant Pot Chicken Fried Rice lies in its simple—but oh-so-tasty—ingredients. Each addition brings its own pop of color and flavor, working together to create that irresistible one-pot comfort food you’ll want over and over again!
- Vegetable oil: Divided between scrambling the eggs and sautéing garlic; you can swap in canola or another neutral oil.
- Eggs: Whisked and scrambled for tender, classic fried rice ribbons—skip if allergic, or try silken tofu for vegan vibes.
- Garlic: Freshly minced for deep, aromatic flavor; don’t skip this unless you must!
- Chicken breast: Diced into bite-sized pieces for fast cooking; chicken thigh works if you prefer juicier meat.
- Chicken broth: Adds savory notes and deglazes the pot, making every grain flavorful; sub with veggie broth for a lighter touch.
- Carrots: Diced for sweetness and color; you can also add bell peppers or even frozen mixed veg.
- Jasmine rice: The star! Rinse very well to avoid sticky, mushy rice; long grain or basmati can be used with minor adjustments.
- Frozen peas: Thawed slightly so they warm quickly; corn or edamame can be swapped in.
- Soy sauce or tamari: For all that classic umami richness; tamari keeps it wheat-free.
- Sesame oil: A finishing drizzle that brings a toasty, nutty depth—just a teaspoon transforms the whole pot.
- Green onion & hot sauce: Optional but highly recommended for topping with fresh crunch and a little heat!
How to Make Instant Pot Chicken Fried Rice
Step 1: Sauté and Scramble the Eggs
Turn on your Instant Pot’s Sauté function, add a teaspoon of oil, and pour in the whisked eggs. Gently push them around until fluffy, just set, and golden. The eggs will cook in seconds, soaking up the warmth of the pot before you scoop them onto a plate—and it’s perfectly fine if a little egg sticks to the bottom!
Step 2: Sauté Garlic and Deglaze
Add the remaining teaspoon of oil, then toss in the fragrant minced garlic. Sizzle for about a minute (just until everyone in the kitchen is asking “what smells so good?”). Once it’s lightly golden, pour in a splash of chicken broth and use a spatula to deglaze—scraping up every tasty browned bit. This clever trick prevents the dreaded burn warning later!
Step 3: Layer Chicken, Veggies, and Rice
Add the rest of the broth, then pile in the chicken, carrots, and uncooked, well-rinsed rice (in that order). Gently push the rice down into the broth just so it’s submerged but don’t stir—this helps the rice cook evenly without sticking or going mushy.
Step 4: Pressure Cook
Secure the lid, set to Manual high pressure for 3 minutes (switch off the keep warm mode for best texture), then let the Instant Pot Chicken Fried Rice work its magic. Allow for a 10 minute natural pressure release before quick-releasing the remaining steam. This step ensures that the rice finishes cooking gently and emerges fluffy rather than overdone.
Step 5: Mix in Flavor & Finish
Lift off the lid and add your soy sauce (or tamari) plus the splash of sesame oil. Stir well so that every grain is coated and glistening. Mix in the thawed peas and those dreamy scrambled eggs, then pop the lid back on slightly askew for a minute or two—just to warm the eggs and peas through without making them mushy. Your Instant Pot Chicken Fried Rice is now ready to serve steaming and fresh!
How to Serve Instant Pot Chicken Fried Rice
Garnishes
A flurry of sliced green onions over the top adds brightness and crunch, while a drizzle of sriracha or your favorite hot sauce brings just the right touch of heat. If you have toasted sesame seeds, sprinkle a few for a little extra flair and nuttiness. The right garnish makes Instant Pot Chicken Fried Rice feel restaurant-worthy every time.
Side Dishes
While this dish shines standalone as a one-bowl wonder, it’s also fantastic with light sides like a quick cucumber salad, crisp steamed broccoli, or even simple pickled vegetables. For a heartier meal, serve alongside spring rolls or edamame for fun finger food contrast!
Creative Ways to Present
Serve Instant Pot Chicken Fried Rice in colorful bowls with chopsticks for a takeout-at-home vibe, or spoon it into meal prep containers for grab-and-go lunches all week. For a playful twist when entertaining, you can even stuff the rice into hollowed bell peppers or use as a filling for lettuce cups—guests always love interactive, hands-on eats!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken Fried Rice keeps beautifully in airtight containers in the refrigerator for up to four days. Divide it into individual portions for quick meal prep lunches, and give it a good stir before enjoying to redistribute the flavors.
Freezing
You can absolutely freeze Instant Pot Chicken Fried Rice! Let the rice cool fully, then portion into freezer-safe containers or zip-topped bags. Thaw overnight in the fridge when you’re ready to use—it’s an excellent back-pocket meal for busy weeks.
Reheating
For irresistibly fresh texture, reheat in the microwave with a damp paper towel or in a hot skillet over medium heat with a splash of broth or water. Both methods revive the fluffy, moist bite that makes Instant Pot Chicken Fried Rice so comforting and satisfying every single time.
FAQs
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Can I use different kinds of rice in this recipe?
Yes! Jasmine rice creates perfect texture, but you can use long grain white rice (note it may turn out a little softer) or basmati rice (add one extra minute of cook time). Avoid brown rice—it requires much more liquid and a longer cook time than suited for this method.
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How do I keep the rice from being mushy or sticking?
Thoroughly rinse the rice until the water is completely clear. This step removes excess starch, which is the top culprit for sticky, dense rice in Instant Pot Chicken Fried Rice.
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Can this recipe be made vegetarian?
Absolutely! Simply omit the chicken, swap in more vegetables, or add extra-firm tofu for protein. Use vegetable broth in place of chicken broth to keep it fully meat-free.
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Is this recipe suitable for meal prep?
Yes, Instant Pot Chicken Fried Rice is a meal prep superstar. Portion it into containers, store in the fridge, and enjoy ready-to-eat lunches or an easy dinner throughout the week.
Final Thoughts
Trust me—once you try Instant Pot Chicken Fried Rice, you’ll keep coming back to it on busy nights, lazy weekends, and whenever the craving for cozy, homemade takeout hits! Give this recipe a whirl and don’t forget to share your creative upgrades and serving ideas—can’t wait to hear how it turns out for you.
Print
Instant Pot Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 36 minutes
- Yield: 4 servings 1x
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Chicken Fried Rice is a flavorful and satisfying one-pot meal that’s quick and easy to make. Tender chicken, fluffy rice, and colorful veggies come together with savory soy sauce and sesame oil for a delicious Asian-inspired dish.
Ingredients
For the Chicken Fried Rice:
- 2 teaspoons vegetable oil, divided
- 2 eggs, whisked
- 3 cloves garlic, minced
- 1 1/4 cup chicken broth
- 1 lb uncooked chicken breast, 1/2-inch dice
- 1 cup diced carrots
- 1 1/2 cups uncooked jasmine rice, rinsed very well
- 1/2 cup frozen peas, thawed
- 3–4 tablespoons soy sauce or wheat-free tamari
- 1 teaspoon sesame oil
For Garnish:
- sliced green onion (optional)
- hot sauce, sriracha (optional)
Instructions
- Scramble Eggs: Turn on the Sauté function on the Instant Pot. Warm 1 teaspoon of vegetable oil, then add the whisked eggs. Scramble until fully cooked. Set aside.
- Sauté Garlic: Heat another teaspoon of vegetable oil in the Instant Pot, sauté minced garlic until fragrant. Add a small amount of chicken broth to deglaze the pot.
- Add Ingredients: Pour in the remaining broth, then add chicken, carrots, and rice. Cook on Manual high pressure for 3 minutes.
- Finish Dish: After pressure cooking, add soy sauce, sesame oil, peas, and scrambled eggs. Mix well and serve garnished with green onions and hot sauce.
Notes
- Be sure to rinse the rice very well to remove excess starch.
- For best results, use jasmine rice for a fluffy texture.
- Inactive time includes Instant Pot pressurizing and depressurizing.
- This recipe was tested in a 6-quart Instant Pot model.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg
