Instant Pot Chicken Fried Rice

A Quick Look at the Recipe

✅ Recipe Name: Instant pot chicken fried rice
🕒 Ready In: ~25 minutes
👪 Makes: 4 servings
🧑‍🍳 Main Ingredients: Chicken thighs, basmati rice, soy sauce, eggs, carrot and peas.
📖 Dietary Info: Healthy, clean eating, protein rich with gluten free option.
📌 Difficulty: Easy instant pot recipe

Ingredients you'll need

Scroll down to the recipe card below for full information on ingredients and amounts.

• Rice – Unlike traditional fried rice recipes that uses leftover rice, instapot fried rice starts with raw rice like basmati or jasmine; just make sure to rinse and drain it thoroughly to prevent sticking.
• Chicken – Boneless, skinless chicken thighs are ideal because they stay tender and juicy during pressure cooking, while adding flavor to the rice.
• Eggs – You'll need two eggs, which are scrambled directly in the instant pot for a classic fried rice touch and added protein.
• Vegetables – Chopped carrots and frozen green peas not only add color and flavor, but also boost nutrition and are an easy way to sneak veggies into kids.
• Stock – Using reduced-sodium chicken stock gives the rice a deep, savory flavor and that restaurant-style richness without needing any added MSG.
• Sauces – A combo of soy sauce and toasted sesame oil creates the signature umami flavor and aroma that makes fried rice taste like your favorite restaurant.

Tips for Success

• Rinse and drain the rice – Rinse the rice in a fine mesh strainer and let it sit for a couple of minutes to drain as much water as possible. This step is important not just for cleaning the rice, but also for removing excess starch — which helps prevent mushy chicken & egg fried rice.
• Don’t double the recipe – Doubling the ingredients can lead to overcooked rice in the instant pot, so it’s best to stick to the original quantities.
• Stock & salt balance – I used 1 cup of 33% less sodium chicken stock, and the salt level was perfect when combined with the soy sauce. If you're using regular sodium stock, I recommend using ¾ cup stock + ¼ cup water to avoid the dish becoming too salty.

How to make?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

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