Instant Pot Chicken Fried Rice

This Instant Pot Chicken Fried Rice recipe is a quick, easy, flavorful, and comforting instant pot meal! Easy 30-minute meal perfect for busy weeknights!

Course Main Course

Cuisine Chinese

Keyword instant pot chicken fried rice

Prep Time 5

Cook Time 18

Total Time 23

Servings

Calories 324kcal

Author Maria Doss

Equipment

instant pot

Ingredients

3 tablepsoons vegetable oil
2 large eggs
1 cup chopped onion
3 garlic cloves chopped
1 cup white basmati rice rinsed and drained well
2 boneless skinless chicken thighs cut into bite size chunks
1 cup chicken stock I used 33% reduced sodium
2 medium carrots chopped into ¼ inch cubes
1 cup peas fresh or frozen
3 tablespoons soy sauce use according to taste
½ teaspoon toasted sesame oil
½ teaspoon ground black pepper

Instructions

Cook eggs. Turn on your Instant Pot and set it to sauté mode. Once it’s hot, add about half the oil. Crack the eggs and scramble them, stirring often until fully cooked. Transfer the eggs to a plate and set aside.
Saute onion and garlic. Add the rest of the oil, then toss in the chopped onions and garlic. Cook for about 2 minutes, stirring occasionally until fragrant.
👉 While that’s cooking, rinse and drain your rice thoroughly.
Pressure cook. Next, add the rice, chicken, stock, peas, carrots and pepper. Give everything a good stir, scraping down the sides as needed.
Close and lock the lid, set the valve to sealing, and cook on manual (or pressure cook) mode for 3 minutes. Once the cooking time is up, let it be in warm mode for 10 minutes.
Finish. Turn the valve to venting to release any remaining pressure. Open the lid and stir in the cooked eggs, soy sauce, and sesame oil. Mix gently until everything is evenly combined.
Serve. Remove the inner pot from the instant pot base and place it on a wire rack to cool for 5–10 minutes before serving—this helps the fried rice firm up a bit and keeps it from getting too soft. Garnish with chopped scallions.

Notes

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.

Nutrition