If you’ve ever craved homemade takeout but wanted it fast, easy, and healthy enough to enjoy on a weeknight, this Instant Pot Chicken Fried Rice is the dish you’ll find yourself coming back to again and again. Tender bites of chicken mingle perfectly with fluffy rice, sweet peas, carrots, and scrambled egg, all tossed in a savory sauce that soaks up every bit of goodness. The beauty of using the Instant Pot? It delivers restaurant-style results with minimal fuss and hardly any mess. Whether you’re cooking for the family or meal-prepping for the week, Instant Pot Chicken Fried Rice is a game-changer for busy nights and cozy dinners alike.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of pantry staples and some fresh favorites, this recipe gets all its flavor from simple, classic ingredients working together in harmony. Each one plays a crucial role in building the authentic taste and signature texture that everyone loves about fried rice!
- Long-grain white rice: Use well-rinsed long-grain rice for fluffy, separate grains—shorter grains can turn sticky in the Instant Pot.
- Low-sodium chicken broth: Infuses the rice with savory flavor while keeping sodium in check for a lighter dish.
- Boneless skinless chicken breasts: Cube them small so every spoonful includes tender chicken, and they cook evenly in minutes.
- Vegetable oil: Just a couple tablespoons bring that signature fried element while keeping the stir-fry light and bright.
- Small onion: Dice it fine for sweetness and subtle crunch throughout your fried rice.
- Frozen peas and carrots: Thawed before cooking, they add color, sweetness, and a satisfying textural contrast.
- Garlic: Freshly minced garlic packs an aromatic punch—use three cloves for maximum flavor.
- Eggs: Lightly beaten eggs get quickly scrambled right in the pot for those classic silky ribbons.
- Low-sodium soy sauce: The heart and soul of the seasoning—this is what brings that “takeout” flavor home.
- Oyster sauce (optional): Adds a deep, rich umami note, perfect if you want to amp up the complexity.
- Sesame oil: Just a drizzle adds nutty fragrance and makes the rice irresistible.
- Black pepper: Cracked black pepper gives a gentle heat without overpowering.
- Sliced green onions: For the final, fresh-tasting garnish that ties every element together.
How to Make Instant Pot Chicken Fried Rice
Step 1: Cook the Rice and Chicken
Start by rinsing your rice under cold running water. This is a small extra step but makes a huge difference: it washes away the extra starch so your grains end up deliciously fluffy and never mushy. Pour the rinsed rice and chicken broth into the Instant Pot, then layer the cubed chicken right on top. It’s important not to stir here—just let the chicken sit on top so everything cooks perfectly. Pop the lid on, set the valve to “Sealing,” and cook on High Pressure for 4 minutes. When the timer beeps, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining steam. Transfer chicken and rice to a bowl and set aside.
Step 2: Sauté the Vegetables and Scramble the Eggs
Turn the Instant Pot to Sauté mode and add one tablespoon of vegetable oil. Once hot, toss in the diced onion, peas, carrots, and minced garlic. Sauté for about 2 to 3 minutes, just until everything is slightly softened and the kitchen smells incredible! Push the veggies to one side of the pot and add the remaining oil. Pour in your beaten eggs and quickly scramble until just set—this all happens fast, so keep an eye on it.
Step 3: Bring It All Together
It’s time to add your chicken and rice back into the pot! Now comes the fun part: drizzle over the soy sauce, oyster sauce (if you love extra umami depths), sesame oil, and a good pinch of black pepper. Stir everything well, making sure all the flavors soak into every bite. Give it another quick sauté for about 2 minutes until everything is hot and beautifully mingled.
Step 4: Finish and Garnish
Spoon your Instant Pot Chicken Fried Rice into bowls while it’s still steaming, and generously sprinkle over sliced green onions for that final fresh, crisp finish. You’ve just created your very own takeout classic—no phone call or delivery tip required!
How to Serve Instant Pot Chicken Fried Rice
Garnishes
Instant Pot Chicken Fried Rice absolutely shines with a whisper of green onion right before serving—don’t skip it! If you love heat, try a drizzle of sriracha or a sprinkle of toasted sesame seeds for a little crunch and nuttiness. You could even add a handful of chopped cilantro or a squirt of lime juice for something bright and unexpected.
Side Dishes
This dish is a superstar all by itself, but if you’re feeding a crowd or want to put together a full feast, pair it with a quick cucumber salad for freshness, steamed broccoli for a health boost, or crispy spring rolls for a treat. Even a bowl of hot-and-sour soup can turn your Instant Pot Chicken Fried Rice into a full-on Chinese-American restaurant experience at home!
Creative Ways to Present
Try piling the fried rice into bowls and topping with a soft-fried egg for a luxurious finish, or serve it on a platter surrounded by lettuce cups for a fun build-your-own dinner night. If you’re packing lunchboxes, use silicone muffin cups to portion out the rice—perfect for little hands or meal prep. Instant Pot Chicken Fried Rice really adapts to any occasion, whether you’re throwing together a casual weeknight dinner or hosting friends.
Make Ahead and Storage
Storing Leftovers
Leftovers of Instant Pot Chicken Fried Rice store beautifully, making tomorrow’s lunch or dinner even easier! Once the rice has cooled to room temperature, transfer it to an airtight container and refrigerate for up to four days. The flavors even get a little deeper and more delicious by day two.
Freezing
If you want to stash some away for a rainy day, Instant Pot Chicken Fried Rice freezes surprisingly well. Divide cooled rice into individual portions, seal in freezer-safe containers or bags, and lay flat for up to three months. Just remember to squeeze out as much air as possible to prevent freezer burn—future you will thank you!
Reheating
When the craving strikes, you can reheat your frozen or chilled rice in the microwave with a splash of water to keep it moist and fluffy. Cover loosely and heat in one-minute bursts, stirring in between. For larger portions, a quick sauté in a nonstick skillet works wonders for reviving those signature textures.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind it requires a longer cooking time and more liquid. Adjust the Instant Pot settings for brown rice—typically about 20-22 minutes on high pressure with a bit more broth. The result is a chewier, slightly nuttier twist on Instant Pot Chicken Fried Rice.
Is it possible to make this recipe vegetarian?
Absolutely! Swap out the chicken for firm tofu or extra veggies like bell peppers and snap peas, and use vegetable broth instead of chicken broth. You’ll still get a deeply flavorful, satisfying fried rice, all done in your trusty Instant Pot.
What’s the best way to prevent mushy fried rice?
Rinsing the rice thoroughly before cooking removes excess starch, ensuring each grain stays fluffy. Also, be gentle when mixing everything at the end—it helps preserve the texture you want in Instant Pot Chicken Fried Rice. Avoid stirring too aggressively or overcooking once all components are combined.
Can I add extra protein or vegetables?
Definitely! Instant Pot Chicken Fried Rice is the perfect canvas for your favorite add-ins. Toss in shrimp, leftover pork, diced bell peppers, or even edamame. Just make sure proteins are pre-cooked unless you adapt the pressure cooking time accordingly.
Is oyster sauce necessary for the recipe?
Oyster sauce adds a rich, savory note, but it’s totally optional—your fried rice will still be fantastic if you skip it, especially if you need to keep things shellfish-free. If you want a similar complexity, try a dash of hoisin or an extra splash of soy sauce.
Final Thoughts
If you’re looking for an easy dinner winner, look no further than Instant Pot Chicken Fried Rice. It’s simple, adaptable, and endlessly crowd-pleasing—so grab those ingredients and treat yourself to a homemade takeout experience that’s both speedy and soul-satisfying!
Print
Instant Pot Chicken Fried Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a quick and flavorful meal with this Instant Pot Chicken Fried Rice recipe. Tender chicken, fluffy rice, and vibrant veggies come together in a savory dish that’s perfect for a busy weeknight. Using the Instant Pot streamlines the cooking process and results in a delicious one-pot meal.
Ingredients
Rice:
- 1 1/2 cups long-grain white rice, rinsed
- 2 cups low-sodium chicken broth
Chicken and Vegetables:
- 1 lb boneless skinless chicken breasts, cut into small cubes
- 2 tablespoons vegetable oil, divided
- 1 small onion, diced
- 1 cup frozen peas and carrots, thawed
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
Garnish:
- Sliced green onions
Instructions
- Cook Rice and Chicken: Add rinsed rice and chicken broth to the Instant Pot. Place cubed chicken on top without stirring. Pressure cook for 4 minutes, then natural release for 10 minutes.
- Sauté Vegetables and Eggs: Sauté onion, peas, carrots, and garlic. Scramble eggs in the pot.
- Combine and Serve: Return chicken and rice to the pot, add sauces and seasonings. Stir well and cook for 2 minutes. Garnish with green onions and enjoy!
Notes
- For extra flavor, marinate chicken in soy sauce and garlic before cooking.
- You can also use cooked shrimp or pork instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot, Pressure Cooking, Sauté
- Cuisine: Asian, Chinese-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 145 mg
