Instant Pot Chicken Fried Rice is packed with chicken and veggies, with a satisfyingly tasty sauce that pulls it all together. It’s as good as any take out fried rice you’ve ever had.
I used to be skeptical that you could cook rice in the Instant Pot and have it turn out well, but the first time I tried it I had to swallow my pride and admit it. In fact, the Instant Pot cooked the rice so perfectly that I’ve never gone back to the stove top method.
That’s why this recipe is a winner, because you can easily make the rice in the Instant Pot, then add the other fried rice ingredients and use the saute mode to cook the egg, then stir it all together and even let it get a little crunchy on the bottom, like it would have at a restaurant.
Ingredients You’ll Need
This fried rice recipe is easy to make with just 8 ingredients, plus garnishes if you want. There are a few substitutions you can make, if necessary. See below for details.
- Jasmine rice – Be sure to rinse the rice really well under cold water until it runs clear to remove the starch from the rice. This will help give a nice fluffy texture to the rice. You can use any long grain rice, but don’t use minute rice.
- Chicken broth – We’re using a 1:1 ratio of rice to broth, which is the best way to cook rice in the Instant Pot. Try to use a low-sodium broth to avoid over salting. You can also use vegetable broth, if you want.
- Onions – The onions aren’t meant to add texture, but will add a lot of flavor when cooked with the rice.
- Chicken breast – Cook the chicken and cut it into small cubes. You can cook the chicken in the Instant Pot before starting the rice, to save on pots. Or use a store-bought rotisserie chicken to save time.
- Frozen Peas & Carrots – I use a bag of frozen veggies because it’s easy to just pour them in. They need just a few minutes to heat up, but don’t need to be cooked, which saves a lot of time. If you’re using fresh carrots instead, add them at the start and cook them with the rice.
- Soy sauce – Use a low-sodium version if you can because the regular strength will add too much salt to the dish.
- Sesame oil – Adds a nice nutty flavor and helps crisp up the rice in the Instant Pot.
- Green onion & sesame seeds – These are great for garnish. If you don’t have them, that’s fine.
- Butter – We generally use salted butter when cooking but you could substitute unsalted butter.
- Eggs – Scramble the eggs right in the pot to cut down on extra dishes.
Instant Pot Pro Plus
Now you can control your pot wirelessly through an app. Cool-touch handles on the pot itself, and an automatic locking pressure release valve for greater safety. This one does it all.
How to Make Instant Pot Fried Rice
Rinse the rice well under cold water until the water is clear. Add the rinsed rice, chicken broth, and onion to the Instant Pot and secure the lid.
Press the pressure cook button and set the time to 3 minutes. When done, allow the pressure to release naturally for 10 minutes.
Open the lid and fluff the rice. Add the soy sauce and toasted sesame oil, then add the peas and carrots and chicken. Stir well to combine. Place the lid on top and allow it to sit on Keep Warm for 3 minutes. Doing this will gently warm the carrots and peas without burning the other ingredients.
Turn on Saute mode. Set it to low heat if your Instant Pot has this function. On high heat, the pot will become very hot and can quickly burn the contents on the bottom. If you only have high heat, be sure to act quickly to avoid burning.
Push aside the rice to make a well. Add butter to the well and when it’s melted, pour the beaten eggs into the well. Cook, stirring constantly, until the egg is cooked. Then fold the egg into the rice mixture. Season with salt and pepper, to taste. Serve with sliced green onion and sesame seeds.
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Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.
TIPS FOR SUCCESS
- Rinse the rice – The cooked rice can become very sticky if you don’t remove the starch, so be sure to rinse the rice before you begin.
- Store the rice for a day – It’s possible to make great fried rice all at once, but I’ve always reserved the rice for a day in the fridge before continuing on with the recipe. What that does is dry out the rice and give it a drier texture. You can do that if you want, then continue on with the rest of the steps. Not necessary though.
- Use long-grain white rice. My preference is jasmine rice, but any long-grain white rice will work. Go with a high-quality rice to make sure it doesn’t go mushy. And don’t use minute or quick cook rice. It won’t work in this recipe. You can use brown rice instead, but it requires a much longer cooking time.
- Work quickly – Because the saute mode on the Instant Pot can get very hot, it can quickly burn the ingredients, so you need to work quickly when cooking the egg. Stir constantly to keep it from sticking to the bottom.
Tool Used in this Recipe
Here are the tools we used to make this recipe. These are affiliate links that lead to Amazon or another online store that we use.
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Instant Pot Chicken Fried Rice
Note: Made in a 6-qt Instant Pot
- 2 cups Jasmine rice rinsed
- 2 cups chicken broth
- 1 small onion finely diced
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 10 ounce bag frozen peas and carrots
- 6 ounce cooked chicken diced
- 1 tablespoon butter
- 3 eggs lightly beaten
- Salt and pepper to taste
- Garnish with sliced green onion and sesame seeds
- Rinse the rice well under cold water until the water is clear. Add the rinsed rice, chicken broth, and onion to the Instant Pot and secure the lid.
- Press the pressure cook button and set the time to 3 minutes. When done, allow the pressure to release naturally for 10 minutes.
- Open the lid and fluff the rice. Add the soy sauce and toasted sesame oil, then add the peas and carrots and chicken. Stir well to combine. Place the lid on top and allow it to sit on Keep Warm for 5 minutes.
- Turn on Saute mode to low heat (if your Instant Pot has this function). Push aside the rice to make a well. Add butter to the well and when it’s melted, pour the beaten eggs into the well. Cook, stirring constantly, until the egg is cooked. Then fold the egg into the rice mixture. Season with salt and pepper, to taste. Serve with sliced green onion and sesame seeds.
🥧 If you’re interested in more great recipes, I share all my favorite recipes over at A Food Lover’s Kitchen, and you’ll find air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!
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Laura spends a lot of her time cooking and creating recipes to share. She loves traveling and learning about new foods around the world to bring into her own recipes at home.