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!!! 

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!  You might also love this easy pesto rice made in the instant pot.

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)

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. 

 

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. As I explain in instant pot rice recipes, 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. 

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!!! 

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