Better Than Takeout Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice is a classic stir-fried dish that combines cooked rice, chicken, scrambled eggs, vegetables, and seasonings. Originating in Asian cuisine, it’s become a favorite comfort food across the world. Typically cooked in a wok, it’s fast, flexible, and ideal for repurposing leftovers.

In this Instant Pot adaptation, we shift from stir-frying to pressure cooking, then gently saute to finish — giving you the taste and texture of a skillet-fried dish with half the hands-on time.

Why Use the Instant Pot for Fried Rice?

Cooking fried rice in a traditional pan or wok demands constant stirring and a lot of heat control. The Instant Pot changes the game:

• ◉ You cook everything — chicken, rice, veggies, egg — in one pot

• ◉ It eliminates the need for pre-cooked or leftover rice

• ◉ Cleanup is a breeze with fewer dishes

• ◉ It’s hands-off once the lid is closed

• ◉ Perfect for batch cooking or meal prep

Many traditional recipes assume leftover rice, but let’s be real — we don’t always have that ready. This recipe removes that barrier while keeping texture and taste on point.

Instant Pot Chicken Fried Rice

Ingredients and Their Role of Instant Pot Chicken Fried Rice

Let’s look at what each ingredient adds to the dish and where you can swap or customize.

Jasmine Rice
: A fragrant long-grain rice with soft, slightly sticky texture. Holds up well under pressure and absorbs flavor beautifully.

Substitute: Basmati (more firm), long-grain white rice (can be mushy), or brown rice (longer cook time, not recommended here).

Chicken Breast
: Lean protein that cooks quickly under pressure. Dice into small, uniform pieces for even cooking.

Substitute: Boneless thighs for more flavor, tofu for a meatless option.

Eggs
: Soft scrambled and stirred in for richness, color, and classic fried rice texture.

Vegetable Oil
: Neutral oil with a high smoke point used for sauteing the egg and garlic.

Carrots & Green Peas
: Adds sweetness, texture, and color. A classic combo in fried rice.

Chicken Broth
: Adds depth compared to plain water and enhances the savory base.

Soy Sauce
: Provides umami and salt. Use low-sodium for control.

Sesame Oil
: A finishing oil that brings that signature nutty hibachi flavor.

Garlic
: Boosts aroma and enhances overall taste.

Green Onion & Hot Sauce (Optional)
: Adds freshness and a spicy kick. Optional, but highly recommended.

Instant Pot Chicken Fried Rice

Equipment You’ll Need

Before you start cooking, make sure you’ve got:

• ◉ 6-quart (or larger) Instant Pot

• ◉ Fine mesh strainer for rinsing rice

• ◉ Cutting board and sharp knife

• ◉ Wooden spatula or silicone turner

• ◉ Medium bowl to hold scrambled eggs

These basic tools are all it takes to create a meal that looks (and tastes) restaurant-quality.

Ingredient List

Here’s everything you’ll need — exact measurements are in the recipe card later, but this will give you the full picture.

• ◉ Uncooked jasmine rice (rinsed well)

• ◉ Chicken breast, diced

• ◉ Carrots, finely chopped

• ◉ Frozen green peas (thawed or warmed)

• ◉ Eggs

• ◉ Vegetable oil

• ◉ Garlic, minced

• ◉ Chicken broth

• ◉ Low-sodium soy sauce

• ◉ Sesame oil

• ◉ Optional: green onion, hot sauce

Instant Pot Chicken Fried Rice

How to Make Instant Pot Chicken Fried Rice Step by Step

This method ensures tender chicken, fluffy rice, and bold flavor — all with minimal effort.

Step 1: Scramble the Eggs

• ◉ Turn the Instant Pot to Sauté mode.

• ◉ Add 1 teaspoon vegetable oil.

• ◉ Pour in whisked eggs and cook, stirring gently, until just set.

• ◉ Transfer eggs to a small bowl and set aside.

Tip: Don’t worry if a little egg sticks to the bottom — it adds flavor and will be deglazed in the next step.

Step 2: Sauté the Garlic

• ◉ Add another teaspoon of oil to the pot.

• ◉ Toss in the minced garlic and sauté for 30–45 seconds, just until fragrant.

• ◉ Pour in a small splash of chicken broth to loosen any bits on the bottom.

• ◉ Scrape well with a spatula to deglaze fully and avoid a burn warning.

Step 3: Add Main Ingredients

• ◉ Pour in the rest of the chicken broth.

• ◉ Layer in diced chicken, carrots, and rice — in that order.

• ◉ Gently press the rice into the broth so it’s just submerged.

• ◉ Do not stir.

Important: Layering helps prevent sticking and ensures even cooking. Stirring can trigger the burn message.

Step 4: Pressure Cook

• ◉ Close the lid, set the valve to Sealing.

• ◉ Pressure cook on High for 3 minutes.

• ◉ Let the pressure naturally release for 10 minutes.

• ◉ Manually release any remaining pressure and open the lid.

Step 5: Mix in Flavors and Finish

• ◉ Drizzle in soy sauce and sesame oil.

• ◉ Gently stir to coat the rice evenly.

• ◉ Add in thawed green peas and the scrambled eggs.

• ◉ Let sit with the lid slightly ajar for 2–3 minutes to warm everything through.

Customization Tips for Every Taste

This is a flexible recipe. Try these smart tweaks to make it suit your mood, diet, or pantry staples.

Protein Swaps

Veggie Add-ins

• ◉ Bell peppers

• ◉ Baby corn

• ◉ Edamame

• ◉ Broccoli (lightly steamed first)

• ◉ Chopped onions or mushrooms

Sauce Upgrades

• ◉ Add 1 tsp oyster sauce for depth

• ◉ Splash of mirin for light sweetness

• ◉ Dash of white pepper for subtle heat

• ◉ Drizzle of chili oil or sriracha for spice

Low Sodium or Gluten-Free?

• ◉ Use low-sodium soy sauce or tamari

• ◉ Swap chicken broth for unsalted vegetable broth

• ◉ Avoid pre-seasoned or processed add-ins

Ingredient Substitution Table

A handy chart for common replacements to match your preferences or pantry:

Portion and Cooking Guide

Scale the recipe easily based on servings needed. Here’s a quick reference chart:

Note: Always maintain a 1:1 liquid-to-rice ratio with slight adjustments based on added moisture from veggies or chicken.

Serving Suggestions

Chicken fried rice is a full meal on its own, but here are ways to round it out:

• ◉ Serve with miso soup or egg drop soup

• ◉ Pair with a fresh cucumber salad or Asian slaw

• ◉ Top with a fried egg for extra richness

• ◉ Drizzle yum yum sauce or spicy mayo for dipping

Storage and Reheating Instructions

This dish stores well and makes an excellent meal prep option.

Storage Guidelines

Reheating Tips

• ◉ Microwave: Add a splash of broth or water. Heat in 30-second intervals, stirring in between.

• ◉ Stovetop: Reheat in a pan with 1 tsp oil over medium heat. Stir gently to avoid drying out.

• ◉ Avoid oven reheating — it can dry out the rice and unevenly warm the eggs.

Meal Prep Tip: Portion into single-serve containers with reheating instructions for easy grab-and-go lunches.

Nutritional Breakdown (Per Serving – Based on 4 Servings)

Note: Nutritional values may vary based on exact ingredients and portion sizes.

FAQs On Instant Pot Chicken Fried Rice

Why is my Instant Pot not good at rice?
If your rice turns out too wet, too dry, or sticky, it’s likely due to incorrect water ratios, skipping the rinse step, or using the wrong rice variety. Always rinse rice until the water runs clear, and follow the proper rice-to-liquid ratio. For jasmine rice, a 1:1 ratio works well in the Instant Pot, followed by a 10-minute natural release for fluffy results.

What is the secret to Chinese fried rice?
The key to authentic Chinese fried rice is using cold, day-old rice, which prevents mushiness. Also important are high heat, minimal stirring, and layers of flavor—garlic, ginger, soy sauce, sesame oil, and scrambled eggs. In the Instant Pot version, replicating these flavors comes from sautéing aromatics and stirring in sauces after pressure cooking to preserve texture.

What is the difference between chicken fried rice and fried rice?
Fried rice is a general term for a rice dish cooked with vegetables, sauces, and scrambled eggs. Chicken fried rice includes added protein—typically diced or shredded chicken—which makes it more filling and suitable as a main dish. The Instant Pot version combines everything in one pot while mimicking the flavor and structure of the traditional wok method.

Why is my Instant Pot chicken so tough?
Overcooked chicken or unevenly sized pieces are usually the culprits. In pressure cooking, lean cuts like chicken breast can quickly dry out if cooked too long. Dice the chicken uniformly and stick to the recommended cook time (3 minutes pressure + 10 minutes natural release). For more tenderness, consider using chicken thighs instead.

Can I use frozen vegetables in Instant Pot chicken fried rice?
Yes, frozen vegetables like peas, carrots, and corn work well. Add them after pressure cooking to avoid overcooking and sogginess. Thaw or run under warm water before mixing them in, then let them steam with the lid slightly ajar for 2–3 minutes to warm through without losing color or texture.

Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice Recipe

Ingredients

• 1½ cups jasmine rice, rinsed until water runs clear

• 1¼ cups chicken broth

• 1 lb boneless, skinless chicken breast (diced small)

• 2 eggs, whisked

• 1 cup diced carrots

• ½ cup frozen peas (thawed or rinsed under warm water)

• 2 teaspoons vegetable oil (divided)

• 3 cloves garlic, minced

• 3–4 tablespoons low-sodium soy sauce (to taste)

• 1 teaspoon sesame oil

• Optional garnishes: sliced green onions, sriracha, yum yum sauce

Instructions

1. Scramble the Eggs
   Turn on the Instant Pot to Sauté mode. Add 1 tsp oil, pour in the whisked eggs, and cook while stirring until just set. Remove and set aside.

2. Sauté the Garlic
   Add remaining 1 tsp oil and minced garlic. Sauté for 30 seconds until fragrant. Pour in a small amount of broth to deglaze the pot. Scrape the bottom clean to prevent burn errors.

3. Layer Ingredients
   Add the rest of the broth. Layer in the diced chicken, carrots, and rinsed rice (in that order). Gently press the rice so it’s submerged, but do not stir.

4. Pressure Cook
   Seal the lid, set to High Pressure for 3 minutes. Allow a 10-minute natural release, then manually release any remaining pressure.

5. Mix and Finish
   Open the lid. Add soy sauce and sesame oil. Stir in the scrambled eggs and peas. Let sit with lid askew for 2–3 minutes until everything is warmed through. Serve hot.

Notes

• Rinse rice thoroughly to remove excess starch and avoid mushy texture.

• Don’t stir before pressure cooking — layering is key to even cooking.

• Add frozen veggies only after cooking to keep their color and texture.

• Use tamari instead of soy sauce for a gluten-free version.

• Chicken thighs can be used for juicier results.

Nutritional Facts (Per Serving – based on 4 servings)

Recipe Details

• Prep Time: 10 minutes

• Cook Time: 6 minutes

• Total Time: 36 minutes

• Method: Instant Pot, Pressure Cook, One Pot

• Cuisine: Asian-Inspired, Takeout Style