Instant Pot Chicken Fried Rice + Video

instant pot chicken fried rice

Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!! 

instant pot chicken fried rice

I’m having a love affair with my Instant pot these past few months. Check out all these amazing Instant Pot Recipes

It took a while to get going ( I mean, mine was still in the original packaging for at least 2 months after purchase). But, once I realized the convenience, there is no stopping.

My favorite part of a fried rice in an instant pot is that it does not require cooked, cooled leftover rice. No planning needed! 

I’m all set to make chicken fried rice when the craving hits or in need a quick fix for school lunch box. An absolutely perfect side dish for all your favorite Chinese dishes or just a simple meal in itself.

(Hint: tis delicious with a fried egg on top <—- simple yet satisfying)

Instant Pot Shrimp Pasta with Tomato Cream Sauce – delicious instant pot pasta recipe that is ready in under 30 minutes

INSTANT POT CHICKEN FRIED RICE

INSTANT POT CHICKEN FRIED RICE

 

Why Instapot chicken fried rice?

Instant pot was a game changer. I began with cooking white rice and slowly exploring more variations like this Instant Pot cilantro Lime Rice. So simple and is a great base for all your Mexican meals.  

Ever since, I have been putting my instant pot to good use. Chicken makes it’s appearance at least three nights a week in our home. So, chicken fried rice instant pot was a no brainer. My favorite part is that you don’t have to depend on leftover rice to enjoy hot pressure cooker chicken fried rice whenever your craving hits.

It is so convent that it is perfect for weekday meals and a balanced one as well <— carbs, protein and veggies, all in one. 

Wanna another reason? If I haven’t sold this recipe to you already:) Leftovers make great lunch box for next day. Click here for more lunch box ideas. 

Instant Pot Pasta with Chicken Meat Sauce <—- Another delicious Instant Pot dinner recipe

instant pot chicken fried rice

 

How to make chicken fried rice in instant pot?

Step-1 : Heat oil in instant pot, scramble eggs and transfer

Step-2: If using frozen peas, add frozen peas in the now empty pot and cook for about a minute until thawed. Transfer

Step-3: Add a touch more oil, saute chicken, then onion and garlic.

Step-4: Add rinsed and drained rice, saute for about 20 seconds. 

Step-5: Stir in chicken stock and chopped carrots.

Step-6: Cook —> There are two different methods given. Scroll below for more details. 

Step-7: Stir in soy sauce, toasted sesame oil, ground black pepper, scrambled eggs and peas. 

Instant pot fried rice for the win!

How to make non-mushy chicken fried rice in Instant pot? 

It totally depends on your rice, yes! Many, many readers have had huge success with this recipe and there are a few who have had mushy rice. Reason? it depends on the basmati rice you are using. Not all brands, packages of rice are the same though they all say basmati rice in the package —> Some need more water and some less. Some need more cooking time and some less. 

How do we solve this? I came up with two different cooking methods for you (you are welcome!). So, which method is right for you? 

Cooking method-1 

  • If you have tried this recipe already and you have had great success. Just stick to this. 
  • If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you. 

Cooking method-2

  • If you have tried this recipe before and had a mushy outcome, then go for this. 
  • If you are not sure about your rice or cooking method. 

Another important note for cooking rice in instant pot —–> It depends on the size of your Instant pot. 

I tried making this recipe in a 3-quart Instant pot and a 8-quart Instant Pot. Result? Fried rice in 8-quart was much more firmer that the 3-quart. So, if you a own a larger Instant Pot, then use that for firmer rice. 

Few notes on making this instant pot chicken fried rice recipe:

  • Rinse rice in a strainer and let it hang out for couple of minutes to drain as much water as possible. This step is important to not only wash the rice, as well as remove excess starch <— less mushier rice
  • Do not double the recipe. It’s just too much to work with and makes the rice overcooked in the process. 
  • I used 1 cup of 33% less sodium chicken stock and the salt was perfect along with soy sauce. But, if you have regular sodium chicken stock, then I’d suggest using 3/4 cup stock + 1/4 cup water. 

Check out the shrimp version of this chicken fried rice —-> Instant Pot Shrimp Fried Rice

instant pot chicken fried rice

Can I make Instant pot Chicken Fried Rice with Brown Rice?

One of my reader made it with great success. Here is how she made it:

Followed cooking Method #1 AND doubled the recipe (she used the Duo Plus 8 qt and the rice setting was 12 minutes as well).

“The recipe came out PERFECT. I added a level teaspoon of pepper (for the original recipe, I would do 1/2 a teaspoon) and an additional teaspoon or two of soy sauce. Tasted it, and it really is just perfect!”

I love you guys!!!

 Instant Pot Pasta with Chicken Meat Sauce <—– Delicious Instant pot pasta recipe made with ground chicken

instant pot chicken fried rice

 

 

More Instant pot weeknight meal favorites:

Instant Pot Chicken Parmesan Pasta – All the flavors of classic chicken parmesan made into a one pot, comforting meal. 

Instant Pot Shrimp Fried Rice – Chinese take-out right in your Instant pot. Packed with chunks of succulent tender shrimp, scrambled eggs, carrots and peas, this Instant pot shrimp fried rice is easier and healthier.

Instant Pot No-Cream Pasta with Tomato Cream Sauce – So creamy, so rich, so amazing yet so much healthier Instant pot no-cream pasta with tomato cream sauce. You will never miss the cream!

Instant Pot Thai Curry Soup with Shrimp and Sweet Potato – It is the perfect cozy, comforting soup anytime!!! Loaded with shrimp, spinach and sweet potato, this Instant pot Thai curry soup is quick and easy.

Baked Barbecue Chicken Meatballs with Avocado – Incredible chicken meatballs baked in muffin tin!! Moist, saucy, easy and delicious baked barbecue chicken meatballs with avocado are easy enough for weeknight dinner and great for meal prep. 

instant pot chicken fried rice
Print Recipe
3.73 from 207 votes

Instant Pot Chicken Fried Rice

Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!!
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Maria Doss

Ingredients

  • 3-4 tablepsoons vegetable oil
  • 2 large eggs, whisked to combine
  • 1 cup frozen peas
  • 2 boneless skinless chicken thighs, cut into bite size chunks
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 cup white basmati rice, rinsed and drained well
  • 1 cup (33% less sodium) chicken stock refer notes
  • 2 medium carrots, peeled and chopped into 1/4 inch cubes
  • 3 tablepsoons soy sauce (more or less as desired)
  • 1/2 teaspoon toasted sesame oil
  • ground black pepper to taste

Instructions

  • Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)
    Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture from peas will help in loosening the eggs sticking to the bottom of the pan. Try scraping most of it. Transfer peas to the plate.  
  • Add 1-2 tablespoons oil to the now empty instant pot, Add chicken in a single layer, cook undisturbed for 2 minutes. Stir around and then add chopped onions and garlic, cook (stirring occasionally) for another 2-3 minutes. 
  • Add rinsed and drained rice and saute for about 20 seconds and then stir in chicken stock and carrots. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).
  • Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper. 
  • Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper. 
  • Some readers have suggested that doubling the recipe results in slightly overcooked rice. So, I'd suggest using the recipe as is. 
  • Remove pot insert from the instant pot base and place on a wire rack to cool for 5-10 minutes, before serving. 
    Enjoy hot Instant pot chicken fried rice for lunch/dinner or cool and pack into meal prep containers for the week. 

Notes

Which cooking method is right for you? 
Cooking method-1 
  • If you have tried this recipe already and you have had great success. Just stick to this. 
  • If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you. 
Cooking method-2
  • If you have tried this recipe before and had a mushy outcome, then go for this. 
  • If you are not sure about your rice or cooking method. 
Rice - any long grain white basmati rice can be used. Rinse rice in a colander until water runs clear. Let it hang out in the strainer at least for 5 minutes, to drain almost all the water. 
Chicken stock - I used 1 cup of 33% less sodium chicken stock and the salt was perfect along with soy sauce. 
 
 

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67 Comments

  1. Again I sigh because I don’t have me an Instant Pot!! I totally need one. Plus I would make this rice because my stepson LOVES getting this when we eat out, but you know I love to make everything at home as much as I can. Great recipe Maria!! XOXO

  2. What size instant pot did you use for this recipe? I have a 6 quart and was wondering if it would be possible to double this recipe.

    1. You could totally use a 6-quart, but the only issue would be moving the rice to one side and scrambling the eggs. I’d suggest one of two options:
      1. Scramble eggs separately in a pan and then stir with the rice
      2. Remove cooked rice into a seperate dish, scramble eggs in a now empty Instant pot and then stir the rice with it.

      Hope it helps.


  3. I made this tonight and it was fantastic, so easy and good! I added a bag of frozen peas and carrots at the end, as soon as the rice was done and atirred it up, set the lid back on for just a few minutes while the heat of the rice thawed them out and heated them up. Just perfect!


      1. Delicious! My family of four polished this off in one sitting. We had eggrolls on the side. I will definitely make two separate batches next time because I know we’d all eat it again for lunch the next day. Thank you for sharing!!

    1. Sorry no. The cook time and temperature varies for brown rice and it will not work in this recipe. I’m working on IP brown rice recipes and will be posting soon. Sorry that I’m not able to offer much help:)

      1. I just made this tonight with BROWN rice, following Cooking Method #1 AND doubling the recipe. I have the Duo Plus 8 qt and my rice setting was 12 minutes as well. The recipe came out PERFECT. I added a level teaspoon of pepper (for the original recipe, I would do 1/2 a teaspoon) and an additional teaspoon or two of soy sauce. Tasted it, and it really is just perfect!

  4. Thank you for sharing your recipe. I’m going to make this for my daughter’s birthday tomorrow.
    I have an 8qt instant pot. Is it possible to double this recipe?

    1. My suggestion would be no! There is a chance for the rice to turn out mushy if doubled. I’d suggest making two batches instead. I’m sorry that does not make your job easier:)


  5. Just love how you have that slider to change the # of servings. Never seen that before and its such a great help. Just waiting to try this recipe. Thankyou!!

    1. I’m sorry about your experience Kathleen. Was all the measurements correct? 1 1/4 cups liquid for 1 cup rice, chicken and veggies work well. Second question is was the pressure released just after 5 mins of warm mode?


  6. Very good, easy dish. I used my own chicken stock..The rice wasn’t quite as fluffy as I’d like, but definately acceptable. My husband LOVED it. Thank you.

  7. Hi…followed recipe exactly but the rice turned out very soggy…next time could I put it on manual and cook for 8 or 10 minutes?

  8. I doubled the recipe on my own. It was very yummy but the rice was mushy. There was also too much in the pot to scramble the eggs in the pot. I’ll have to tweak it next time. It tasted better the next day after the soy sauce soaked in.


  9. I have made this recipe 10 times in the last few months!! Had to finally leave a comment and tell you how amazing it is. Hits my fried rice craving while being easy to make. Thank you for this recipe!


  10. Can you tell me if your rice setting that was 12 minutes was total time of it coming to pressure and then cooking or 12 minute cook time only. I have a power pressure xl and have a rice setting that you can change time on. I made this tonight and my rice was mushy but we ate it and it still tasted great. My kids loved it too!

    1. Hi Elana, When I press rice setting in my Instant pot, it comes to pressure and begins a cooking time of 12 minutes. I’m not familiar with the xl, but if if you can change the time then you could try decreasing the cooking time. Hope it helps:)


  11. Made this tonight and mine was mushy. It may of been me not having the rice drained well. After you rinse your rice what do you usually do to make sure it is drained well?

  12. Mine was mushy. Maybe I didn’t rinse the rice well enough. The flavor was good. My husband complained it had too many peas. I’ll try this again with less peas and rinse my rice more.


  13. Perfect! I followed the recipe exactly as is and used cooking method 2 (cook 3 minutes and 10 minutes natural release). Will be cooking again!

  14. We love fried rice here and this sounds so much healthier 🙂 I am fairly new to the Instant Pot, tho learning quickly. I wonder if mixing the egg very well (raw) in with the liquid and rice before cooking would work? Instead of cooking it separately. The only thing tho is egg is quicker to cook so maybe it won’t work. Tho I am used to cooking eggs separately when adding to other dishes, just trying to simplify things. I am not sure if it would work tho, what do you think?

    Sometimes when I make Ramen noodles (I know they are not good for me but once in a while I really enjoy them for lunch), I add egg into the water and it cooks pretty nicely – tho for a shorter time.

    Definitely trying this fried rice tho 🙂 Thank you!

    1. Hi Dawn, I love your idea of mixing raw egg into the liquid and cooking ramen in that eggy broth. So much flavorful! However, I don’t think that will work when working with rice. Rice needs liquid to cook and not having sufficient liquid might make it undercooked. Hope it helps:)

  15. I was so excited to try this recipe, and followed the ingredients/directions exactly but got the burn message 🙁 I use Basmatic rice and have never been able to make decent rice with a 1:1 ratio. Do you have any suggestions?


  16. This is my favorite instapot recipe! We use ground pork sausage (not Italian or breakfast just a plain ground pork) instead of the chicken. We not even joking make this once a week and it’s always a hug hit. The last couple of times we have added toppings that we use for Hawaiian haystacks, so coconut, nuts, crunchy chow main noodles. So good!


  17. Just made this for the fourth time and it has been perfect every time. I have made a single batch, two double batches and even a triple batch for a potluck. I didn’t change a thing except amounts for larger batches. I am using cooking method 2 – cook three min, rest twelve min version. I have a large pressure cooker. Thanks Maria for a great recipe!

  18. If I was to double the recipe, would the cooking times change? I have made this before as is and is very delicious-wanting left overs this time 🙂

    1. Hi Elizabeth, As a general rule when cooking in a Instant pot, the cooking time will not change when doubling a recipe. Since the Instant pot will automatically take longer to heat up depending on the quantity. That being said, I’ve had readers who did not have much luck when doubling this particular recipe (the rice got slightly mushy). So, I would not recommend it, hope it helps:)

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