If you’re craving a comforting meal that comes together quickly without compromising on flavor, this Instant Pot Chicken Fried Rice Recipe is your new best friend in the kitchen. It takes the classic takeout favorite we all love and gives it a home-cooked twist by using the magic of the Instant Pot. The result is perfectly tender chicken, fragrant jasmine rice, and vibrant veggies all tossed with savory soy and sesame oil, all done in a fraction of the usual time. Whether you’re cooking for a busy weeknight dinner or a casual weekend lunch, this dish will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Instant Pot Chicken Fried Rice Recipe lies in its straightforward ingredients that come together to create layers of flavor, texture, and color. Each element plays a vital role—from the juicy chicken and fluffy rice to the fresh peas and carrots adding a sweet crunch.
- 1 tbsp vegetable oil: For sautéing the eggs and garlic, it helps build a flavorful base.
- 2 eggs: Scrambled and folded in for rich texture and added protein.
- 3 cloves garlic, minced: Brings aromatic depth and warmth to the dish.
- 1 cup chicken broth: Used both to cook the rice and deglaze the pot, infusing everything with savory goodness.
- 1 lb chicken breast, diced: Tender and juicy chicken pieces that soak up all the savory sauces.
- 1 carrot, diced: Adds a lightly sweet crunch and a pop of color.
- 1 cup jasmine rice, rinsed: The fluffy rice base that absorbs all the amazing flavors.
- 1 cup frozen green peas: For a burst of sweetness and bright green color.
- 2 tbsp soy sauce: Brings the salty umami punch classic to fried rice.
- 1 tbsp sesame oil: Adds a nutty aroma that elevates the dish.
- 2 green onions (optional, for garnish): Fresh and crisp, perfect for finishing touches.
- Hot sauce (optional, for garnish): A little heat to slap on top if you like some spice.
How to Make Instant Pot Chicken Fried Rice Recipe
Step 1: Scramble the Eggs
Start by setting your Instant Pot to the Sauté function. Add the vegetable oil, then crack in the eggs and scramble them gently until fully cooked but still tender. Once done, transfer the eggs to a bowl and set aside. This step sets the foundation for that rich, silky egg texture intertwined throughout the rice.
Step 2: Sauté the Garlic
Keep that Instant Pot on Sauté mode and add a little more oil if needed. Toss in the minced garlic and stir it around for about one minute until it fills the kitchen with that irresistible fragrant aroma. This tiny step builds the depth of flavor from the very start and makes a huge difference.
Step 3: Deglaze the Pot
Next, splash a bit of chicken broth into the pot to deglaze—this means loosening any browned bits stuck to the bottom. These bits pack intense flavor, so scraping them up ensures every bite of your rice is deeply tasty.
Step 4: Layer Ingredients
Now, pour in the remaining chicken broth, add the diced chicken, diced carrots, and the rinsed jasmine rice. Press the rice gently so it’s submerged under the liquid, but be careful not to stir everything together. This layering technique helps achieve that perfect separation of grains instead of a mushy mix.
Step 5: Pressure Cook
Lock the lid on your Instant Pot and set the vent to sealing. Cook on high pressure for 3 minutes. Once cooking is complete, allow the pressure to naturally release for 10 minutes before doing a quick release to let out any remaining steam. This method helps the rice finish absorbing the flavors without turning soggy.
Step 6: Combine and Serve
Finally, stir in the soy sauce, sesame oil, frozen peas, and the scrambled eggs you set aside earlier. Put the lid back on but slightly askew to let the heat gently warm the peas and meld all those wonderful flavors together. Garnish with sliced green onions and a drizzle of hot sauce if you like a little kick. Your Instant Pot Chicken Fried Rice Recipe is ready to wow!
How to Serve Instant Pot Chicken Fried Rice Recipe
Garnishes
Simple garnishes like fresh green onions add a crisp, herbal brightness to your dish that contrasts beautifully with the rich, savory rice. If you enjoy some heat, a splash of your favorite hot sauce can elevate this dish with just the right amount of spice without overpowering the delicate balance of flavors.
Side Dishes
This dish stands strong on its own but pairs wonderfully with light sides such as steamed or stir-fried vegetables, a cool cucumber salad, or even some crunchy spring rolls. The contrast of textures and flavors creates a well-rounded meal experience.
Creative Ways to Present
For a fun twist, serve your instant pot chicken fried rice in a hollowed-out bell pepper or pineapple bowl to impress guests with an Instagram-worthy presentation. Another idea is to sprinkle toasted sesame seeds on top or add chopped fresh cilantro for an herbal boost that brightens each bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken fried rice in an airtight container in the refrigerator. It will stay delicious for up to 3 to 4 days, making it a perfect grab-and-go lunch or next-day dinner option.
Freezing
You can freeze portions of this dish in freezer-safe containers for up to 2 months. Just make sure to cool it completely before freezing. Thaw overnight in the fridge when you’re ready to enjoy, and it’ll taste almost as fresh as the day you made it.
Reheating
For reheating, toss the rice in a skillet over medium heat with a splash of water or broth to revive its moisture. Stir frequently until heated through, or use a microwave with a damp paper towel covering the dish to keep it from drying out.
FAQs
Can I use brown rice instead of jasmine rice?
Brown rice requires a longer cooking time and more liquid, so it’s not ideal for this Instant Pot Chicken Fried Rice Recipe as written. If you want to use brown rice, adjustments to cook time and liquid amounts are necessary.
What if I don’t have an Instant Pot?
You can make this dish on the stove using a heavy-bottomed pan or wok by cooking the chicken and vegetables separately, then stir-frying everything together with cooked rice. It won’t be quite the same in speed or ease but still delicious.
Can I swap the chicken for another protein?
Absolutely! Shrimp, pork, tofu, or even leftover roasted chicken are fantastic substitutes and keep the dish versatile. Just adjust cooking times accordingly.
Is it okay to add more vegetables?
Yes, feel free to add bell peppers, corn, mushrooms, or any veggies you love. Just chop them to similar sizes to ensure even cooking and add them in during the layering step or sauté them first.
How do I make this recipe gluten-free?
Simply substitute the soy sauce with tamari or a gluten-free soy sauce alternative. All other ingredients are naturally gluten-free, so it’s an easy swap to make this recipe safe for gluten-sensitive diets.
Final Thoughts
There is something so rewarding about making your own chicken fried rice from scratch with such simplicity and flavor all wrapped up in one pot. I can’t recommend trying this Instant Pot Chicken Fried Rice Recipe enough because it’s truly a weeknight game-changer that feels like a special meal. So grab your Instant Pot, gather these simple ingredients, and let this dish bring a little wok-style magic to your home table.
Print
Instant Pot Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Chicken Fried Rice recipe is a quick and flavorful weeknight meal, combining tender chicken, fragrant jasmine rice, fresh vegetables, and scrambled eggs, all cooked conveniently in one pot using pressure cooking. The dish is enhanced with soy sauce and sesame oil for an authentic taste, garnished with green onions and optional hot sauce for a spicy kick.
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- 2 eggs
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 lb chicken breast, diced
- 1 carrot, diced
- 1 cup jasmine rice, rinsed
- 1 cup frozen green peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions (optional, for garnish)
- Hot sauce (optional, for garnish)
Instructions
- Scramble the Eggs: Set your Instant Pot to the Sauté function. Add vegetable oil and scramble the eggs until cooked through. Remove the eggs from the pot and set aside.
- Sauté the Garlic: In the same pot, add a bit more oil if necessary and sauté the minced garlic until fragrant, about 1 minute, being careful not to burn it.
- Deglaze the Pot: Pour a splash of chicken broth into the pot to deglaze, scraping up any browned bits stuck to the bottom to prevent a burn notice during pressure cooking.
- Layer Ingredients: Add the remaining chicken broth, diced chicken breast, diced carrot, and rinsed jasmine rice to the pot. Press the rice gently down to submerge it under the liquid, but do not stir the ingredients together.
- Pressure Cook: Close and lock the Instant Pot lid. Make sure the steam release valve is set to sealing. Cook on high pressure for 3 minutes. After the timer ends, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Combine and Serve: Open the lid and stir in the soy sauce, sesame oil, frozen peas, and the scrambled eggs you set aside earlier. Replace the lid and let the pot sit with the lid slightly ajar for a few minutes to allow the peas and eggs to warm through. Garnish with chopped green onions and a drizzle of hot sauce if desired. Serve hot.
Notes
- Rinsing the jasmine rice removes excess starch and prevents the rice from becoming too sticky.
- Natural pressure release helps the rice finish cooking gently and avoids overcooking.
- Using frozen peas allows them to warm without overcooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a vegetarian version, substitute chicken broth with vegetable broth and replace chicken with tofu or additional vegetables.
