Instant Pot Chicken Fried Rice

Introduction & Inspiration

Whenever I’m craving something quick, comforting, and packed with flavor, this Instant Pot Chicken Fried Rice is my answer. It’s the perfect balance of savory, hearty, and just a little bit indulgent without being complicated.

I love that it comes together easily in one pot with minimal cleanup. Plus, it tastes just like my favorite takeout but made healthier at home.

Nostalgic Appeal

Chicken fried rice has always been one of those dishes that brings back the best memories of family takeout nights and casual dinners with friends.

Recreating it at home in the Instant Pot makes me feel like I’m carrying those traditions forward, but with a modern twist that saves time and effort.

Homemade Focus

Making fried rice at home means I get full control over the ingredients. I can use good-quality chicken, fresh veggies, and just the right amount of seasoning.

It’s also easy to adjust depending on what I have in the fridge, making this recipe super versatile and a great way to avoid food waste.

Flavor Goal

My goal for this Instant Pot Chicken Fried Rice was to create something that’s savory, lightly seasoned with soy and sesame, and bursting with tender bits of chicken and colorful veggies.

The garlic brings a rich aromatic base while the jasmine rice soaks up all the delicious flavors perfectly.

Ingredient Insights

Chicken breast keeps the dish lean and full of protein, while carrots and peas add natural sweetness and a pop of color.

Jasmine rice is ideal for its light, fluffy texture that doesn’t turn mushy under pressure cooking.

Soy sauce gives it that essential umami flavor, while just a splash of sesame oil ties everything together with a rich, toasty finish.

Essential Equipment

To make this dish effortlessly, you’ll need:

• An Instant Pot (or another electric pressure cooker)
• A spatula for sautéing and stirring
• A whisk for the eggs

Simple tools, big rewards.

Ingredients with Measurements

For the Instant Pot Chicken Fried Rice:

• 2 teaspoons vegetable oil, divided
• 2 eggs, whisked
• 3 cloves garlic, minced
• 1¼ cup chicken broth
• 1 lb uncooked chicken breast, diced into ½-inch pieces
• 1 cup diced carrots
• 1½ cups uncooked jasmine rice, rinsed very well
• ½ cup frozen peas, thawed
• 3–4 tablespoons soy sauce or wheat-free tamari, to taste
• 1 teaspoon sesame oil

For Garnish:

• Sliced green onion (optional)
• Hot sauce, like sriracha (optional)

Step-by-Step Instructions

Turn the Instant Pot to Sauté mode and heat 1 teaspoon of the vegetable oil. Add the whisked eggs and scramble them until fully cooked, pushing them around with a spatula.

Transfer the cooked eggs to a plate and set aside. It’s okay if there’s a little bit of egg stuck to the bottom.

Add the remaining teaspoon of vegetable oil to the insert and sauté the minced garlic for about a minute until fragrant.

Turn off the Sauté mode and pour in a small amount of chicken broth. Use a spatula to scrape up all the browned bits from the bottom to prevent a burn warning.

Add the remaining broth, diced chicken, diced carrots, and rinsed jasmine rice in that order. Gently press the rice down so it’s just submerged in the liquid but don’t stir.

Seal the lid and cook on Manual high pressure for 3 minutes with the Keep Warm setting off. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Open the lid and immediately add the soy sauce and sesame oil, stirring well to coat the rice evenly.

Stir in the peas and the reserved scrambled eggs. Cover the Instant Pot loosely and let sit for a minute or two so the peas and eggs warm through.

Serve hot with green onion or a drizzle of sriracha if desired.

Troubleshooting

If your Instant Pot shows a burn warning, it’s usually because not enough broth was added or bits stuck to the bottom weren’t fully scraped up.

Make sure to rinse the rice thoroughly until the water runs clear to prevent it from becoming sticky or gummy.

If your rice feels a little firm after cooking, let it sit on Keep Warm for a few more minutes with the lid on to soften.

Tips and Variations

Swap out the chicken breast for diced chicken thighs for a juicier version.

Add extra vegetables like diced bell peppers, snap peas, or chopped spinach to customize it further.

For extra richness, stir in a small spoonful of butter just before serving.

Make it spicy by adding a dash of hot sauce or red pepper flakes when you stir in the soy sauce.

Serving and Pairing Suggestions

Serve this Instant Pot Chicken Fried Rice with a simple side of steamed broccoli, a crisp cucumber salad, or some sautéed green beans.

It’s also perfect just on its own for a one-bowl wonder that feels hearty and satisfying.

If you want to keep it light, pair it with a cold glass of sparkling water or a chilled green tea.

Nutritional Information

This fried rice offers a great balance of lean protein, healthy carbs, and colorful veggies, making it a complete meal in one.

With minimal oil and smart ingredient choices, it’s lighter and more nutritious than most takeout options.

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Recipe Summary and Q&A

This Instant Pot Chicken Fried Rice is an easy, healthy, and flavorful one-pot meal you’ll want to make again and again.

Can I use frozen chicken? For best results, thaw the chicken first. Using frozen could affect the cooking time and texture.

Can I substitute brown rice? Yes, but it will require a longer cook time and more broth. See specific Instant Pot brown rice cooking guidelines.

How long does it keep? Store leftovers in an airtight container in the fridge for up to 4 days. It’s great for meal prep!

Fast, flavorful, and family-friendly — you can’t go wrong with this Instant Pot Chicken Fried Rice!