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featured instant pot chicken fried rice
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4.84 from 6 votes

Instant Pot Chicken Fried Rice Recipe

Make your own version of Chinese takeout with this homemade Instant Pot Chicken Fried Rice recipe. Easy and flavorful, it's delicious as a meal by itself, or as a side with chicken, beef, or vegetables.
Prep Time5 minutes
Cook Time30 minutes
Pressurizing Time10 minutes
Total Time45 minutes
Course: Main Course
Cuisine: asian
Servings: 8
Calories: 276kcal
Author: Becky Hardin

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
    ingredients for instant pot chicken fried rice
  • 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.
    rice in instant pot
  • 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.
    Hand fluffing rice with a fork, in an 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
    chicken and onion in instant pot with a wood spoon
  • 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
    cooked chicken with carrots and peas in instant pot
  • 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
    eggs added to instant pot with chicken, carrots, and peas
  • 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
    chicken fried rice in instant pot with a wood spoon

Video

Notes

*Feel free to use leftover rice if you have some! Just skip steps 1 and 2 in the recipe.
**Chicken thighs work great if you don't have any chicken breasts. The dark meat stays juicy and tender in the Instant Pot.
***Other frozen veggies work great in this recipe too.
Tips:
  • 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!
Storage: Fried rice is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 276kcal | Carbohydrates: 42g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 436mg | Potassium: 365mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1784IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg