Instant Pot Chicken Fried Rice

Hey y’all! If you’re looking for a fast, tasty, and satisfying meal, this Instant Pot Chicken Fried Rice is the answer to your weeknight dinner prayers. Loaded with juicy chicken, colorful veggies, and fluffy rice, this one-pot wonder is perfect for busy nights, meal prepping, or even as a crowd-pleasing side dish. It brings all the flavors of your favorite takeout right to your kitchen—quickly and with easy clean-up. Let’s get cooking!

Why You’ll Love This Instant Pot Chicken Fried Rice

• Ready in under 30 minutes from start to finish—perfect for busy evenings!
• Uses simple, everyday ingredients you likely have on hand.
• All the delicious flavors of your favorite takeout, but healthier and homemade.
• Great for meal prep and makes excellent leftovers.
• Customizable with your favorite veggies or protein swaps.

Ingredients for Instant Pot Chicken Fried Rice

• 2 tablespoons vegetable oil (divided)
• 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots blend
• 2 large eggs, lightly beaten
• 2 cups Jasmine rice, rinsed and drained
• 2 cups low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1 tablespoon oyster sauce (optional, but recommended)
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 2 green onions, sliced (for garnish)

How to Make Instant Pot Chicken Fried Rice

Step 1: Sauté Chicken and Aromatics

1. Press the ‘Sauté’ button on your Instant Pot and add 1 tablespoon vegetable oil.
2. Once hot, add diced chicken and cook for 3-4 minutes until lightly browned. Remove chicken and set aside.
3. Add the remaining tablespoon of oil, then toss in the onion and garlic. Sauté for 1-2 minutes until fragrant.

Step 2: Cook the Rice

4. Add the rinsed Jasmine rice to the pot with onions and garlic. Stir to coat grains.
5. Pour in chicken broth, soy sauce, oyster sauce (if using), and black pepper. Scrape any browned bits from the bottom.
6. Return chicken to the pot. Stir well and make sure rice is submerged.
7. Cancel ‘Sauté.’ Seal the Instant Pot lid and set valve to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ for 4 minutes.
8. Once the timer beeps, allow a natural pressure release for 10 minutes. Then, carefully quick-release any remaining pressure.

Step 3: Add Veggies and Eggs

9. Stir in frozen peas and carrots. Make a well in the rice and pour in the beaten eggs.
10. Switch to ‘Sauté’ mode and cook, stirring gently, until eggs are just set and veggies are warmed through (about 2-3 minutes).
11. Drizzle with sesame oil and top with sliced green onions. Serve immediately and enjoy!

Notes & Helpful Tips for Instant Pot Chicken Fried Rice

• For best results, rinse your rice until the water runs clear to prevent sticking and clumping.
• If you like a hint of heat, add a dash of sriracha or red pepper flakes at the end (learn more about spice levels here).
• Don’t skip natural pressure release—it helps prevent mushy rice.

Variations on Instant Pot Chicken Fried Rice

• Shrimp Fried Rice: Swap chicken for shrimp and add during the final sauté step to prevent overcooking.
• Vegetable Fried Rice: Omit chicken and use extra veggies like bell peppers, corn, or broccoli for a vegetarian twist.
• Pineapple Fried Rice: Add 1 cup diced pineapple during the sauté step for a tropical flavor boost.

Equipment Needed for Instant Pot Chicken Fried Rice

• 6-quart (or larger) Instant Pot or electric pressure cooker
• Measuring cups and spoons
• Silicone spatula or wooden spoon
• Small bowl for beaten eggs

Storage Instructions

Allow leftover Instant Pot Chicken Fried Rice to cool completely. Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months. Reheat in the microwave or on the stovetop with a splash of water or broth to keep it moist.

Serving Suggestions & Pairings

• Serve alongside potstickers or spring rolls for a complete Asian-inspired meal.
• Pair with a crisp cucumber salad or a bowl of egg drop soup.
• Top with extra green onions, a drizzle of sriracha, or toasted sesame seeds for extra flavor and crunch.

Pro Tips for the Best Instant Pot Chicken Fried Rice

• Use day-old rice for even fluffier fried rice texture—if you have time, cook rice a day ahead and chill (here’s why it works).
• Don’t overcrowd your Instant Pot; stick to 2 cups of rice for perfect results.
• Adjust soy sauce and seasonings to taste, but start with low-sodium for a healthier dish (see more on sodium here).

FAQ: Instant Pot Chicken Fried Rice

Can I use brown rice instead of white Jasmine rice?

Yes, but you’ll need to increase the pressure cooking time to 22-25 minutes and add a bit more broth (about 2.5 cups).

Is this recipe gluten-free?

If you use certified gluten-free soy sauce and oyster sauce, then yes—always double-check your ingredient labels.

Can I double this recipe?

You can double the recipe in an 8-quart Instant Pot, but avoid tripling as it may overcrowd the pot and affect cooking.

Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes

★★★★★ 4.50 from 170 ratings

Instant Pot Chicken Fried Rice

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 35 mins

This Instant Pot Chicken Fried Rice is a quick and easy one-pot meal featuring tender chicken, fluffy rice, colorful vegetables, and savory seasonings. Perfect for busy weeknights, it delivers classic takeout flavor in a fraction of the time.

🖨️ Print Pin Recipe

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 2 cups jasmine rice, rinsed
• 2 tablespoons vegetable oil
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 3 large eggs, lightly beaten
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. 1
   Set the Instant Pot to sauté mode. Add vegetable oil and diced chicken. Season with salt and pepper, and cook until chicken is lightly browned, about 3-4 minutes.
2. 2
   Add minced garlic and sauté for 1 minute until fragrant. Stir in rinsed jasmine rice and frozen mixed vegetables.
3. 3
   Pour in 2 cups of water and 2 tablespoons of soy sauce. Stir well, then secure the lid and set the Instant Pot to cook on high pressure for 5 minutes.
4. 4
   Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
5. 5
   Push the rice to one side of the pot. Add the beaten eggs to the empty side and scramble until cooked through. Mix eggs into the rice and chicken mixture.
6. 6
   Drizzle with sesame oil and remaining soy sauce. Stir in sliced green onions, adjust seasoning if needed, and serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420cal

Protein: 25 gg

Fat: 12 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 54 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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