This Instant Pot chicken fried rice is my favorite takeaway to make at home. Juicy chicken pieces, mixed veggies, fluffy rice, and soft scrambled eggs combine in my Instant Pot for a drool-worthy dinner that’s better than takeout! Seriously, even my kids can’t get enough of this homemade version.
Top Reader Reviews
I love this recipe, served with crispy orange chicken and steamed veggies, family loved it.
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Used precooked grilled blackened chicken breasts, frozen mixed vegetables and frozen corn, basmati rice cooked in chicken broth, and an extra egg. Very interchangable recipe. This was delicious.
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Instant Pot Fried Rice with Chicken
Any recipe that lets me skip the takeout lines while still satisfying my cravings for chicken fried rice is a 10/10 for me. This Instant Pot version delivers the same bold, savory flavors you’d expect from the more traditional stovetop version or even cozy crockpot chicken fried rice, but in a fraction of the time. My Instant Pot fried rice with chicken is quick, easy, and free of unnecessary additives. It’s the perfect quick lunch or dinner idea for busy weeknights!
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Using Leftover Rice
While I’ve provided instructions for doing everything at once, I actually like the texture of fried rice made with day-old rice even better. You can cook the rice in advance as per the recipe, then spread it out on a baking sheet to cool overnight in the fridge. Once you’re ready to make chicken fried rice in the Instant Pot, simply follow the recipe from step 4.
Instant Pot Chicken Fried Rice Recipe
Equipment
- Instant Pot
Ingredients
- 2 cups dry white rice (*)
- 2 cups water
- ½ teaspoon kosher salt (plus more, to taste)
- 3 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts (cut into small pieces**)
- 1 cup chopped onion
- ground black pepper (to taste)
- 3 cloves garlic (minced)
- 1 cup frozen peas and carrots (***)
- 2 large eggs (lightly beaten)
- 1½ tablespoons low-sodium soy sauce
- 3 green onions (thinly sliced)
- 1 teaspoon toasted sesame oil
- sesame seeds (for garnish)
Instructions
- Rinse the rice 2-3 times in a colander until the water runs clear. Place the rice, water, and salt in the inner pot of the Instant Pot. Secure and seal the lid.2 cups dry white rice, 2 cups water, ½ teaspoon kosher salt
- Cook on Manual High Pressure for 4 minutes, allowing a 10-minute natural release. After 10 minutes, open the vent and allow the remaining steam to escape.
- Fluff the rice with a fork, then transfer it to a bowl. Rinse the inner pot to remove any stuck-on rice, then dry it with a paper towel and return to the Instant Pot.
- Press Sauté on the Instant Pot and add the vegetable oil. When the oil gets hot, add the chicken and onion. Season with salt and pepper and sauté for 6-10 minutes, until the chicken is fully cooked.3 tablespoons vegetable oil, 1 pound boneless, skinless chicken breasts, 1 cup chopped onion, ground black pepper
- Add the garlic and sauté for 30 seconds. Stir in the peas and carrots and cook for another 2 minutes.3 cloves garlic, 1 cup frozen peas and carrots
- Push everything to the side of the pot and add the beaten eggs. Gently scramble the eggs with a rubber spatula until softly set, 1-2 minutes, then fold the eggs into the vegetable and chicken mixture until the egg is cooked through.2 large eggs
- Press Cancel. Add the rice, soy sauce, green onions, and sesame oil to the pot and stir well. Season to taste. Serve warm garnished with sesame seeds and enjoy.1½ tablespoons low-sodium soy sauce, 3 green onions, 1 teaspoon toasted sesame oil, sesame seeds
Notes
- Make sure you cut the chicken into similar-sized pieces for even cooking.
- This chicken fried rice Instant Pot recipe is delicious on its own or served as a side dish!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Fried Rice in an Instant Pot Step by Step
Prep: Gather the list of ingredients for this Instant Pot fried rice recipe. Cut the chicken breasts into small pieces, mince the garlic, lightly beat the eggs, and thinly slice the green onions. In a colander, rinse 2 cups of white rice 2-3 times. The water should be clear when rinsing is complete.
Cook the Rice: Add the rice, 2 cups of water, and ½ teaspoon of kosher salt to your Instant Pot. Then close and seal the lid. On the Manual High-Pressure setting, cook the rice for 4 minutes with a 10-minute Natural Release. At the end of the 10 minutes, open the vent to release any remaining pressure and steam. Use a fork to fluff the rice, then transfer it to a bowl and set it aside. Give the inside of the Instant Pot a quick wash to remove any stuck-on rice and dry it before continuing.
Cook the Chicken: Next, press the Sauté button on the Instant Pot and add 3 tablespoons of vegetable oil. Then add 1 pound of bite-sized chicken breast pieces and 1 cup of chopped onion. Season with salt and pepper taste, then sauté for 6-10 minutes. The chicken should be fully cooked, and onions should be translucent.
Add the Vegetables: Once the chicken is cooked, add 3 cloves of minced garlic and sauté for 30 seconds, until fragrant. Then mix in 1 cup of frozen peas and carrots, and cook for another 2-3 minutes, until the vegetables are heated through.
Add the Eggs: Using a heat-resistant spatula, push the chicken and vegetables to one side of the Instant Pot. Crack 2 eggs onto the other side and quickly scramble them until softly set, about 1-2 minutes. Then mix the eggs into the chicken and vegetables.
Add the Rice: Press Cancel on the Instant Pot. Add the cooked rice into the Instant Pot with the chicken, vegetables, and eggs. Then mix in 1½ tablespoons of soy sauce, 3 thinly-sliced green onions, and 1 teaspoon of toasted sesame oil. Season with salt and pepper to taste.
Serve: Serve chicken fried rice from the Instant Pot while hot, garnished with some sesame seeds. I love to serve this with some egg rolls.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat it in the Instant Pot using the Sauté function; or in the microwave in 30-second increments until warmed through. Add a splash of water or chicken broth if it looks a little dry.
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