Chicken Fried Rice (Instant Pot)
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Instant pot chicken fried rice is a fast and easy recipe with simple ingredients like chicken, carrots, peas, celery and rice. Perfect for a quick dinner or lunch for the week.
Chicken Fried Rice In An Instant Pot
This recipe is so easy! You’ll love how quick things come together for an all-in-one meal. No need for other pans, everything is cooked together in your instant pot. We are loving this recipe because:
SIMPLE INGREDIENTS – Chicken and eggs add protein. Jasmine rice cooks easily in the instant pot. Easy veggies like onion, celery, carrots and peas. Garlic and soy sauce add flavor.
QUICK PREP – You can use a bag of frozen carrots and peas to cut down on chopping time. Other than that, the chicken, onion and celery need to be chopped and garlic minced. Easy peasy!
ONE POT – This recipe uses saute mode to scramble the eggs and cook onion and garlic. Then everything is cooked together in pressure mode.
COOKS FAST – From prep to cooking, it’s ready in 30 minutes!
RICE – I used white jasmine rice, but basmati rice should also work. I don’t recommend brown rice because it will take longer to cook.
EGGS – Use 2 large eggs.
CHICKEN – 1 lb of boneless skinless chicken breasts. This is usually about 3-4 chicken breasts at the grocery store, depending on size.
VEGETABLES – Carrots, celery and onion are chopped to bite-size pieces and mixed in with peas.
SOY SAUCE – You can use regular soy sauce, a low-sodium version or tamari sauce.
SESAME OIL – For flavor.
BROTH – Chicken broth or vegetable broth will work.
Pro Tip: Use a bag of frozen carrots and peas to save time. Most grocery stores have them and it saves chopping time for carrots.
- VEGGIES – Add extra veggies chopped mushrooms, asparagus, broccoli and bell pepper.
- PROTEIN – Use chopped ham or shrimp
- SPICES – Swap the soy sauce for simple spices. This is a great option if you’re watching your sodium intake.
How To Make Chicken Fried Rice In An Instant Pot
This recipe uses two main steps, saute mode and pressure mode. Here’s an overview with more detailed instructions and photos in the recipe card at the bottom of this post:
- PREP – Chop the chicken into cubes and the veggies into bite-sized pieces.
- SAUTE – Scramble the eggs on saute mode, then cook the onion and garlic until onion is translucent.
- CLEAN – Use a splash of water to clean the bottom of the pot to avoid a burn warning.
- COOK – Add chicken broth, chicken, celery and carrots, and rice. Push down so that rice is covered in water. Close lid and turn valve to seal. Cook for 3 minutes. Let pressure release naturally for 10 minutes.
- STIR – Add in scrambled eggs, cooked onion and frozen peas. Pour the sauce and sesame oil overtop. Mix together. Cover for 5 minutes to heat through. Serve and enjoy!
Pro Tip: Get the right rice consistency by first rinsing it under cold water for 2 minutes. When placing it in the instant pot, make sure it’s covered by the broth.
Leftovers are perfect for lunches throughout the week!
REFRIGERATE – Store the recipe in an airtight container, or tightly wrapped in plastic in the refrigerator for 3-4 days.
TO REHEAT – Leftovers can be reheated for a minute or two in the microwave, heated in a skillet on the stove, or in the oven at 350°F until warmed through.
Pro Tip: Stir fry the leftovers the next day for a different flavor. The rice will become crispier, you can add more veggies, sesame oil and soy sauce.
What To Serve With
This recipe doesn’t need to be served with anything else, but here are a few ideas:
- SAUCES – Add more soy sauce, tamari sauce, or hot sauce.
- TOPPINGS – Sprinkle on sesame seeds and add chopped green onion.
- SIDES – Serve with a side of steamed green beans or broccoli.
RINSE THE RICE – Rinsing the rice well will help to remove excess starch that can cause mushiness.
GOOD QUALITY RICE – Good quality jasmine rice or basmati rice tends to produce better (less mushy results).
PUSH RICE DOWN – Push the rice under the broth before closing the lid. This will ensure the rice is cooked evenly.
CUT PIECES SMALL – Cut all the vegetables into small bite-size pieces. The smaller the better for this recipe! Chicken should also be cut small into 1/2″ cubes.
Once you saute the eggs and onion, it’s important to clean the bottom of the pot. Any food stuck to the pot can create a burn warning.
I used jasmine rice, but basmati rice will also work. Brown rice will not cook as fast and the cooking times will need to be adjusted.
Rinsing the rice under cold water for 2 minutes will help to remove some of the starches. It’s also important to use the exact measurements for liquid. Too much liquid can produce mushy rice.
Instant Pot chicken fried rice is an easy and delicious recipe that will fill a hungry family. Leftovers make the perfect lunches throughout the week.
More Instant Pot Recipes
Instant Pot Chicken Fried Rice
- 2 large eggs - beaten
- 4 garlic cloves - mince
- ½ cup chopped yellow onion
- 1½ cups chicken broth
- 1 lb boneless skinless chicken breasts - cut into ½" cubes
- 1 cup chopped celery - about 2-3 celery stalks
- 1 cup chopped carrots, peeled - about 2 medium carrots
- 1 ½ cups uncooked jasmine rice
- ¼ cup soy sauce
- 2 tsp olive oil - or sesame oil
- ½ cup frozen peas - thawed
- Chop the celery, carrots, and onion into small pieces. Mince the garlic. Slice the chicken breasts in to ½" cubes.
- Beat the eggs in a bowl with a fork.Turn the instant pot to saute mode. Add the eggs with a bit of olive oil and scramble them. Scoop them onto a plate.
- Add a bit more olive oil, then add the onion and garlic. Cook 1-2 minutes, until onion turns translucent. Use a spatula or large spoon to scoop all onion and garlic into a bowl. Turn off saute mode.Note: To prevent a "burn warning" add a splash of water to the instant pot to scrape off anything that is stuck to the bottom of the pan. Use a paper towel to help clean it if necessary.
- Add the chicken broth, then chopped chicken, then celery and carrots. Note: it's important to do it in this order.
- Add the rice on top and push down to have all the rice covered by broth.Close the lid and turn the seal valve. Cook for 3 minutes. Once cooked, let it sit for 10 minutes, releasing pressure naturally. Carefully turn the valve to quick release to remove any extra pressure.
- Remove the lid and add the peas, cooked onion and garlic and scrambled eggs. Pour in the olive oil (or sesame oil) and soy sauce. Mix everything together. Cover with the lid and let sit 5-10 minutes to warm through.
- Remove the lid and scoop onto serving plates. Enjoy!