Instant Pot Chicken Fried Rice

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.

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)

You’ve got to try this effortless, healthier, vegetarian Instant pot pasta recipe —> Instant Pot No-Cream Pasta with Tomato Cream Sauce

OR these Healthyish Baked Chicken Meatballs

OR this yummmmy Instant Pot BBQ Pulled Chicken Sandwiches 

instant pot chicken fried rice

This Instant pot chicken fried rice recipe is an easy 2-step process :

  1. Saute chopped chicken, onion and garlic in Instant pot, saute rice briefly, add stock and chopped carrot. Cover and cook until done. 

  2. Move rice to one side, add a bit of oil, scramble eggs and then stir together along with soy, sesame oil and peas. 

Done and done. 

Frozen peas can be added along with carrots, but it just doesn’t stay have the vibrant green when done. 

I used 1 and 1/4 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 1 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

 

instant pot chicken fried rice
3.65 from 77 votes
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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!!!

Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4
Author Maria Doss

Ingredients

  • 3-4 tablepsoons vegetable oil
  • 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 and 1/4 cups (33% less sodium) chicken stock, refer notes
  • 2 medium carrots, peeled and chopped into 1/4 inch cubes
  • 2 large eggs, whisked to combine
  • 3 tablepsoons soy sauce (more or less as desired)
  • 1/2 teaspoon toasted sesame oil
  • ground black pepper to taste
  • 1 cup frozen peas, thawed and drained well, refer notes

Instructions

  1. Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add chicken and saute for about 1 minute. Stir in chopped onions and garlic, cook (stirring occasionally) for another 1-2 minutes. 

  2. Add rice and saute for about 20 seconds (this step helps in rice not get mushy when cooked) and then stir in chicken stock and carrots. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel and then select rice mode. (This is an automatic setting and mine took 12 minutes). 

  3. 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. 


  4. Press saute mode, using a spatula, move rice towards one side. in the empty spot, add remaining vegetable oil and eggs, scramble (don't have to wait until fully cooked). Stir eggs and rice together along with peas, soy sauce, sesame oil and ground pepper (if using).

    Alternatively, you could remove all the rice into a seperate bowl, heat Instant pot to saute mode, add oil and scramble eggs and stir in the rice along with peas, soy sauce, sesame oil and ground pepper. 

Recipe Notes

Rice - any long grain white rice can be used

Chicken stock - I used 1 and 1/4 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 1 cup stock + 1/4 cup water. 

Frozen peas can be added along with carrots, but it just doesn't stay have the vibrant green when done. 

To thaw frozen peas, simply place frozen peas in a medium microwavable bowl, microwave on high for 1 and 1/2 to 2 minutes (drain any excess liquid)

 

If you’ll love this instant pot chicken fried rice recipe or make it yourselves, please let me know. Please rate, leave a comment or tag #kitchenathoskins on Instagram. I’d love to see your creation!

More instant pot recipes that you might love-

Instant Pot Chicken Parmesan Pasta

instant pot chicken parmesan pasta

 

Instant Pot Thai Curry Soup with Shrimp and Sweet Potato

instant pot thai curry soup

 

Instant Pot Chicken Pesto Rice

instant pot chicken pesto rice

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30 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. 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:)

  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.

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