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    Home » Recipes » Instant Pot

    Instant Pot Chicken Fried Rice

    Published: May 22, 2018 · Modified: Feb 13, 2023 by Maria Doss · This post may contain affiliate links · 93 Comments

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    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)

    More Instant Pot Rice Recipes:

    Cheesy Instant Pot Mexican Chicken and Rice

    Garlic Butter Shrimp and Rice in Instant Pot

    Spicy Instant Pot Cilantro Lime Rice with Black Beans and Corn

    Instant Pot Shrimp Fried Rice

    Instant Pot Egg Fried Rice

    Chicken Pesto Rice

    Cilantro Lime Rice

    Instant pot sushi rice recipe

    Why Instapot chicken fried rice?

    Instant pot was a game changer. I began with cooking white rice and slowly exploring more variations. 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. 

    Keeping track of all the fried rice recipes around here?

    5 minute egg fried rice

    Better than Take out Fried Rice

    chicken fried rice in instant pot

     

    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 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 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 ¾ cup stock + ¼ cup water. 
    instant pot chicken fried rice

    Can I make pressure cooker 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 ½ 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 chicken fried rice

    More Instant pot chicken recipes:

    Instant Pot Chicken Parmesan Pasta

    Instant Pot Chicken Shawarma

    Instant Pot Chicken Parmesan Sandwiches

    Instant Pot Chicken and Kale Curry 

    Instant Pot Chicken Fettuccine Alfredo 

    Instant Pot Pasta with Chicken Meat Sauce 

    Easy Instant Pot Cashew Chicken

    Instant Pot Creamy Tuscan Chicken Soup 

    Instant Pot BBQ Pulled Chicken Sandwiches-

    Instant Pot Thai Chicken Fried Rice

    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!!!
    3.8 from 284 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Prep Time: 5 minutes
    Cook Time: 18 minutes
    Total Time: 23 minutes
    Servings: 4
    Calories: 369kcal
    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 ¼ inch cubes
    • 3 tablepsoons soy sauce (more or less as desired)
    • ½ teaspoon toasted sesame oil
    • ground black pepper to taste
    Prevent your screen from going dark

    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. 

    Nutrition

    Serving: 4 Serving | Calories: 369kcal | Carbohydrates: 28g | Protein: 23g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 924mg | Fiber: 4g | Sugar: 6g

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Reader Interactions

    Comments

    1. Neha

      May 23, 2018 at 1:44 am

      5 stars
      What a quick, easy and delicious one pot recipe it sounds! I am loving the addition of chicken stock to the rice. I can only imagine the flavor it will give to the meal. Simply amazing! Neha recently posted- https://greedyeats.com/dragon-fruit-smoothie-bowl-seeds-fruits/

      Reply
      • Maria Doss

        May 24, 2018 at 9:57 pm

        Thank you so much Neha

        Reply
      • Dawn

        April 17, 2020 at 12:16 am

        5 stars
        OMG! Made this tonight and it was AHHHHHHHHHMAZING!!!!!! Thank you for a quick and easy recipe. I used cooking method #1, but I couldn’t find any of the Batsami rice at the store due to Covid-19, so I used what I had at home...brown instant rice👍

        Reply
    2. heather (delicious not gorgeous)

      May 23, 2018 at 2:32 am

      ahhh i love fried rice! and love that you don't have to have leftover rice on hand in order to make it (:

      Reply
      • Maria Doss

        May 24, 2018 at 9:57 pm

        Thank you Heather:)

        Reply
      • Denise

        February 15, 2020 at 10:43 pm

        5 stars
        Super easy to make. Rinsing the rice made a difference. I used Gluten free soy sauce. Yum. Thanks for sharing 😊

        Reply
    3. Kelly Lynns Sweets and Treats

      May 23, 2018 at 3:47 am

      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

      Reply
      • Jilean A.

        October 26, 2020 at 11:47 pm

        5 stars
        I only had regular sesame oil, but it came out great!The rice was a tad bit mushy but not by much. I used method 2 & left it on natural release for 15 min. Next time I'll try 10. And there most definitely will be a next time ! My 5yr old LOVED IT & my husband waited till we were done eating then ate the rest & said 'This isn't going to be a leftover type of meal.' Lol! Ok, I thought after the eggs & peas they I didn't be able to scrape off the burnt bits & it would result in a burn message, but when the chicken, onions & garlic was cooking, it scraped up super easy! Thanks for a great recipe!

        Reply
    4. Maria Doss

      May 24, 2018 at 9:59 pm

      Thank you Kelly, this is a kids favorite for sure.

      Reply
    5. Corinne

      June 10, 2018 at 1:29 pm

      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.

      Reply
      • Maria Doss

        June 10, 2018 at 5:21 pm

        Hi Corinne, I used a 8-quart for this and have also tried 3-quart for half the recipe (1/2-cup rice).

        Reply
      • Maria Doss

        June 10, 2018 at 5:25 pm

        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.

        Reply
    6. Brittany Sherman

      July 29, 2018 at 1:38 am

      5 stars
      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!

      Reply
      • Maria Doss

        July 31, 2018 at 12:39 am

        The addition of peas sounds delish. Thanks for trying, so glad that you liked it 🙂

        Reply
        • F.Jordet

          January 19, 2019 at 3:20 am

          5 stars
          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!!

          Reply
          • Maria Doss

            January 19, 2019 at 5:29 pm

            So happy that you loved it:)

            Reply
    7. Paige

      August 12, 2018 at 12:40 am

      1 star
      10 minutes and the rice came out so mushy had to throw it all away.

      Reply
      • Maria Doss

        August 13, 2018 at 2:00 am

        I'm so sorry that the rice came out mushy and you ended up wasting it. My sincere apologies...

        Reply
    8. Al

      September 08, 2018 at 5:13 pm

      Can you substitute brown rice?

      Reply
      • Maria Doss

        September 08, 2018 at 6:05 pm

        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:)

        Reply
        • Taylor

          February 07, 2019 at 2:33 am

          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!

          Reply
          • Maria Doss

            February 07, 2019 at 2:03 pm

            That's wonderful Taylor! Thank you so much for the detailed feedback:)

            Reply
    9. Kim

      September 20, 2018 at 9:20 pm

      The chicken fried rice was awesome!

      Reply
      • Maria Doss

        September 21, 2018 at 1:19 pm

        Thank you Kim, so glad that you loved it:)

        Reply
    10. Deborah Swinson

      October 02, 2018 at 6:13 pm

      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?

      Reply
      • Maria Doss

        October 03, 2018 at 1:37 am

        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:)

        Reply
    11. Deborah Swinson

      October 03, 2018 at 4:50 am

      Thank you for the quick reply Maria.

      Reply
    12. Pam

      October 19, 2018 at 10:01 pm

      5 stars
      This was awesome. So easy!!!

      Reply
      • Maria Doss

        October 22, 2018 at 2:45 am

        So glad that you loved it 🙂

        Reply
    13. Ian

      October 25, 2018 at 12:00 pm

      5 stars
      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!!

      Reply
      • Maria Doss

        October 26, 2018 at 12:32 am

        Thanks to WordPress:)

        Reply
    14. kathy O'Dell

      November 06, 2018 at 2:20 am

      I am using Pressure Cooker XL hoping this will turn out. I have not had great success with rice of any type in it.

      Reply
      • Maria Doss

        November 06, 2018 at 6:43 pm

        Good luck Kathy, keep me posted:)

        Reply
    15. Kathleen

      November 14, 2018 at 10:44 pm

      2 stars
      Turned out VERY liquidy (I guess the chicken stock... disappointed
      Not sure what I did wrong

      Reply
      • Maria Doss

        November 15, 2018 at 4:59 am

        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?

        Reply
    16. Pam

      December 04, 2018 at 4:36 pm

      4 stars
      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.

      Reply
      • Maria Doss

        December 04, 2018 at 5:02 pm

        So glad that you liked it:) I'd suggest try reducing the liquid by a touch next time to get it more to your liking:) Thanks hun:)

        Reply
    17. Karen O'Connell

      January 01, 2019 at 7:01 pm

      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?

      Reply
      • Maria Doss

        January 02, 2019 at 4:26 pm

        Hi Karen, What was the size of instant pot used?

        Reply
    18. Freda

      January 02, 2019 at 11:09 pm

      5 stars
      Can’t stop eating it! Even hubby loved it.Used my left over roast beef.

      Reply
      • Maria Doss

        January 03, 2019 at 2:14 am

        That's awesome! Happy new year hun:)

        Reply
    19. Starla J Burkhart

      January 08, 2019 at 2:51 pm

      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.

      Reply
      • Maria Doss

        January 10, 2019 at 1:07 am

        Hi Starla, Doubling the recipe is not seeming to work. I've had another reader say the same as well. I'll stick to the recipe as is:)

        Reply
    20. Abigayle

      January 09, 2019 at 12:11 am

      5 stars
      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!

      Reply
      • Maria Doss

        January 10, 2019 at 1:04 am

        Wow!!! So glad that you love it 🙂

        Reply
    21. Elana

      January 13, 2019 at 12:35 am

      4 stars
      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!

      Reply
      • Maria Doss

        January 14, 2019 at 3:14 am

        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:)

        Reply
    22. Chasity

      January 16, 2019 at 11:58 am

      4 stars
      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?

      Reply
      • Maria Doss

        January 16, 2019 at 1:46 pm

        Any amount of excess moisture affects the texture. Try draining the rice really well next time:)

        Reply
      • Maria Doss

        January 16, 2019 at 1:50 pm

        I normally, rinse the rice in a strainer and let it hangout (to remove all water) in the strainer, while you are making step_1. Hope it helps:)

        Reply
    23. Harper

      January 21, 2019 at 2:30 am

      Can I use chicken breast instead? I don’t like thighs.

      Reply
      • Maria Doss

        January 21, 2019 at 3:12 pm

        Absolutely:)

        Reply
    24. Jessica

      January 24, 2019 at 1:08 am

      Hello, this sounds so good and I would like to make it for dinner tonight. Can I used jasmine rice instead?

      Reply
      • Maria Doss

        January 24, 2019 at 2:06 pm

        Hi Jessica, Yes you may use jasmine rice and I'll suggest trying the second method, thanks.

        Reply
    25. Sallie

      January 28, 2019 at 12:11 am

      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.

      Reply
      • Maria Doss

        January 28, 2019 at 2:08 pm

        Sallie, Did you try the second method? That should not give you a mushy rice.

        Reply
    26. Diane

      February 05, 2019 at 12:24 am

      5 stars
      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!

      Reply
      • Maria Doss

        February 05, 2019 at 1:36 pm

        So glad that you loved it 🙂

        Reply
    27. Dawn

      March 04, 2019 at 1:53 pm

      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!

      Reply
      • Maria Doss

        March 05, 2019 at 2:00 pm

        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:)

        Reply
    28. Ruby

      April 14, 2019 at 5:54 pm

      5 stars
      Just made this so good used cooking method one

      Reply
      • Maria Doss

        April 15, 2019 at 12:33 pm

        so glad that you loved it:)

        Reply
    29. MS

      April 29, 2019 at 10:52 pm

      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?

      Reply
      • Maria Doss

        April 30, 2019 at 12:49 pm

        My guess would be that the vent was not sealed properly and too much steam escaped before the cooker could build up pressure.Hope it helps:)

        Reply
    30. Rae

      May 01, 2019 at 8:15 pm

      5 stars
      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!

      Reply
      • Maria Doss

        May 02, 2019 at 12:53 pm

        Thank you so much hun, so glad that you liked the recipe 🙂

        Reply
    31. Bobby R Ollar

      May 18, 2019 at 1:14 am

      5 stars
      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!

      Reply
      • Maria Doss

        May 18, 2019 at 2:15 pm

        So glad that you loved it, thank you so much for the kind words:)

        Reply
    32. Elizabeth

      October 14, 2019 at 10:56 pm

      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 🙂

      Reply
      • Maria Doss

        October 15, 2019 at 1:43 pm

        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:)

        Reply
    33. Emma

      January 31, 2020 at 1:27 am

      5 stars
      My new favorite recipe! Thank you!

      Reply
    34. Mimi

      February 05, 2020 at 2:59 pm

      Can you use white rice? Does the cooking time change or the water ratio?

      Reply
      • Maria Doss

        February 26, 2020 at 2:20 pm

        Do you mean white jasmine rice? Because this recipe is made with white basmati rice. I will try cooking plain white rice in the Instant pot. Once, you have found the ideal cooking method and time for that brand of rice, then go ahead try this recipe with the same method. Hope it helps:)

        Reply
    35. Cristella

      May 02, 2020 at 1:01 am

      5 stars
      I made this for the first time today and I followed the recipe for the first method since my instant pot had the rice button function. Even though my rice function was 10min I did still leave it in warm for 5 min like the recipe stated. This meal hit the spot for everyone and it was AAAAMMMAAAZZZIIINNNGGGGGG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      Reply
      • Cristella

        May 02, 2020 at 1:17 am

        I did not use the chicken stock. I only used water and the rice I used was Jasmine- Thai Hom Mali Rice brand from H-E-B.

        Reply
    36. Donna

      May 22, 2020 at 3:54 pm

      The recipe sounds delicious and I was wondering if I would need to change anything to use pork instead of chicken.

      Reply
      • Maria Doss

        May 22, 2020 at 4:19 pm

        Hmm......I think it should work. I was a little doubtful with chicken stock, but there are many recipes that use chicken stock with pork, since pork stock isn't very common. Hope it helps:)

        Reply
    37. Sherri Spencer

      May 29, 2020 at 5:25 pm

      5 stars
      Could you break down nutritional values and calories please? I love this recipe!!!🥰

      Reply
      • Maria Doss

        May 30, 2020 at 2:36 pm

        Hi Sherri,
        Unfortunately, I do not have nutrition info for my older recipes. However, I'm trying to work out the nutrition info for this recipe and will update you shortly:) Appreciate your interest, Maria

        Reply
      • Maria Doss

        June 02, 2020 at 2:25 am

        Hi Sherri,
        I have updated the Blog Post with Nutrition information (pls find it below the recipe ).
        My sincere apologies for the delay, hope it helps:) Maria

        Reply
    38. Debbie

      July 08, 2020 at 9:38 pm

      Wanting to cook this tonight for supper but I don’t have the sesame seed oil. Can I use regular oil?

      Reply
      • Maria Doss

        July 08, 2020 at 11:19 pm

        You could, but the sesame seed oil does offer a authentic taste to the fried rice:)

        Reply
    39. Wren

      July 12, 2020 at 8:48 pm

      5 stars
      We have cooked this several times and it is absolutely delicious each time. Easy, quick, and tasty. Basmati rice comes out perfectly based on the above instructions and cooking method 1. Definitely will keep making this.

      Reply
      • Maria Doss

        July 13, 2020 at 7:16 am

        That sounds wonderful, glad you love this recipe Wren:)

        Reply
    40. Jilean A.

      October 26, 2020 at 7:53 pm

      5 stars
      I am making this tonight so I will update, but I was wondering if it made any difference that I bought regular sesame oil instead of toasted sesame oil?

      Reply
      • Maria Doss

        October 26, 2020 at 11:40 pm

        Hi Jilean, toasted sesame oil adds the authentic Chinese flavor - just a little goes a long way. Hope it helps:)

        Reply
    41. Karen

      October 27, 2020 at 12:42 am

      5 stars
      This recipe is delicious! I did double the recipe and stuck with cooking method number 1- auto rice setting for 12 minutes and it turned out perfect! So glad I doubled the recipe because my husband ate three bowls full 😋

      Reply
    42. Rachael Jones

      February 05, 2021 at 6:39 pm

      5 stars
      Could you share the calories per serving? Thank you!!!

      Reply
      • Maria Doss

        February 06, 2021 at 3:15 am

        Hi Rachel, It is 369 calories per serving, Maria

        Reply
    43. Tanya Cunningham

      October 05, 2021 at 1:58 pm

      Can you use a 10 qt

      Reply
      • Maria Doss

        October 06, 2021 at 2:49 am

        Absolutely!

        Reply
    44. Vicki

      January 17, 2022 at 4:59 pm

      Can this be frozen?

      Reply
      • Maria Doss

        January 18, 2022 at 3:38 am

        Hi Vicki, Yes! Freeze for up to a month and thaw overnight in the refrigerator and then microwave to re heat. Hope it helps, Maria

        Reply

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

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