If you are craving a comforting yet quick meal that bursts with vibrant flavors and satisfying textures, this Instant Pot Chicken Fried Rice Recipe is about to become your new kitchen hero. Imagine tender chicken mingling perfectly with fluffy jasmine rice, sweet carrots, and vibrant peas, all wrapped in savory soy and sesame notes. This dish not only brings out the best of a classic fried rice but does so with such ease and speed in the Instant Pot that it feels almost magical. Whether you’re feeding a family or just treating yourself, this recipe combines convenience with delicious results every single time.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward creating this irresistible fried rice. Each component plays a crucial role—vegetable oil gives a light richness, eggs add fluffy protein, and fresh aromatics like garlic boost that quintessential savory aroma. Alongside the chicken and veggies, the jasmine rice soaks up every bit of flavor, making this recipe a balanced and colorful meal.
- Vegetable oil, 2 tsp, divided: Essential for sautéing without overpowering the dish’s natural flavors.
- Eggs, 2, whisked: Adds creaminess and protein, transforming the rice into a hearty, complete meal.
- Garlic cloves, 3, minced: Brings a fragrant punch that wakes up the senses from the first bite.
- Chicken broth, 1¼ cups: Used instead of water to infuse the rice with extra depth and richness.
- Chicken breast, 1 lb, diced: The star protein that tenderizes beautifully under pressure.
- Carrots, 1 cup, diced: Adds sweet crunch and a gorgeous pop of color.
- Jasmine rice, 1½ cups, rinsed: This aromatic rice cooks into fluffy perfection in the Instant Pot, soaking up all the tasty broth.
- Frozen peas, ½ cup: A quick addition that brings freshness and subtle sweetness.
- Soy sauce, 3–4 tbsp: Provides umami-rich seasoning to tie all the ingredients together.
- Sesame oil, 1 tsp: A final drizzle that delivers a nutty, toasty aroma to enhance every forkful.
How to Make Instant Pot Chicken Fried Rice Recipe
Step 1: Sauté and Scramble the Eggs
First things first, set your Instant Pot to sauté mode and warm up 1 teaspoon of vegetable oil. Pour in the whisked eggs, stirring gently until they form soft, fluffy curds. These eggs add a silky texture and a burst of protein that makes this dish feel complete. Once cooked, remove them from the pot and set aside to add back later.
Step 2: Sauté the Garlic
Next, add the remaining teaspoon of vegetable oil into the pot, letting it heat up before tossing in the minced garlic. Cook the garlic just until it releases its heavenly fragrance—this step is brief but absolutely key to building flavor right from the start.
Step 3: Layer the Ingredients
Now, pour in the chicken broth and use a spatula to scrape any browned bits off the bottom of the pot, also known as deglazing, which boosts the dish with extra savory goodness. Then add the diced chicken, carrots, and rinsed jasmine rice directly on top—don’t stir. This layering helps everything cook evenly and prevents the rice from sticking to the bottom.
Step 4: Pressure Cook
Seal the lid and turn the valve to the sealing position. Set your Instant Pot to cook on high pressure for just 3 minutes. This short cooking time works perfectly to cook the chicken through and soften the rice to fluffy perfection without turning mushy.
Step 5: Release the Pressure
Once cooking is complete, allow the Instant Pot to naturally release pressure for 10 minutes—this gentle cooldown lets the rice continue to absorb flavors quietly. After that, carefully quick-release any remaining pressure, opening the pot to reveal the steamy, aromatic mix inside.
Step 6: Finish with Flavor and Serve
Gently stir in the scrambled eggs you set aside earlier along with the frozen peas, soy sauce, and sesame oil. The peas add vibrant color and a light sweetness, while the soy sauce and sesame oil bring rich layers of taste that make every bite satisfying. Serve immediately and get ready to enjoy a truly spectacular meal.
How to Serve Instant Pot Chicken Fried Rice Recipe
Garnishes
To elevate your Instant Pot Chicken Fried Rice Recipe to the next level, sprinkle freshly chopped green onions or cilantro on top. A few toasted sesame seeds add delightful crunch and a nutty scent. If you enjoy a little heat, a dash of chili flakes or fresh sliced jalapeño can kick things up beautifully.
Side Dishes
This dish stands tall on its own, but pairing it with crisp, refreshing cucumber salad or pickled vegetables can create a balanced meal with contrast. A simple bowl of miso soup or steamed broccoli also complements the rice while adding nutritional depth.
Creative Ways to Present
Consider serving the fried rice in hollowed-out bell peppers or inside crisp lettuce cups for an unexpected yet fun presentation. For parties, portion it out in small bowls topped with an egg sunny side up for a special touch that impresses guests effortlessly.
Make Ahead and Storage
Storing Leftovers
Store leftover Instant Pot Chicken Fried Rice Recipe in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it a fantastic option for quick lunches or dinners throughout the week.
Freezing
You can freeze the fried rice by portioning it into freezer-safe containers or bags. Make sure it is completely cooled before freezing to preserve texture. When frozen properly, it lasts up to 3 months without losing flavor.
Reheating
Reheat your fried rice gently in a skillet over medium heat or in the microwave with a splash of water to add moisture back in. Stir frequently to heat evenly and keep the rice fluffy. Avoid overcooking which can dry it out.
FAQs
Can I use brown rice instead of jasmine rice?
Brown rice has a longer cooking time and firmer texture, so it’s not ideal for this particular Instant Pot Chicken Fried Rice Recipe. If you want to experiment, you’ll need to adjust cooking time and liquid, but jasmine rice delivers the best classic texture here.
Is it possible to make this recipe vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth and swap chicken breast for tofu or extra vegetables. The cooking steps remain the same, and you’ll still get that satisfying umami flavor with soy sauce and sesame oil.
Can I prepare the ingredients in advance?
Yes! You can dice the chicken, rinse the rice, and prep the vegetables the day before. This makes the cooking process in the Instant Pot even faster and less stressful, perfect for a busy weeknight.
What if I don’t have an Instant Pot?
This recipe is designed specifically for the Instant Pot’s pressure cooking magic. On the stove, cooking times and methods vary, and it might take longer. However, you can make a delicious stovetop fried rice by cooking chicken and rice separately and combining with the other ingredients.
How can I add more vegetables?
Feel free to toss in diced bell peppers, chopped broccoli, or even corn along with the carrots and peas. Just keep the vegetable sizes similar so everything cooks evenly during the pressure cooking step.
Final Thoughts
This Instant Pot Chicken Fried Rice Recipe truly transforms a classic favorite into a fuss-free, flavor-packed dinner you’ll want to make on repeat. Its balance of juicy chicken, tender rice, and fresh veggies wrapped in savory seasonings all come together in under 40 minutes. Whether you’re a kitchen newbie or an experienced cook, this dish promises to become one of your go-to recipes for weeknights. Gather your ingredients, fire up the Instant Pot, and let the magic happen—you won’t regret it!
Print
Instant Pot Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Total Time: 36 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Chicken Fried Rice is a quick and flavorful one-pot meal that combines tender diced chicken, fragrant jasmine rice, and a medley of vegetables all cooked under pressure for perfect texture and taste. With scrambled eggs and a blend of soy and sesame oils, this recipe offers a delicious and convenient twist on classic fried rice, ready in just 36 minutes.
Ingredients
Protein & Eggs
- 2 eggs, whisked
- 1 lb chicken breast, diced
Vegetables
- 3 garlic cloves, minced
- 1 cup diced carrots
- ½ cup frozen peas
Liquids & Oils
- 2 tsp vegetable oil, divided
- 1¼ cups chicken broth
- 3–4 tbsp soy sauce
- 1 tsp sesame oil
Grains
- 1½ cups jasmine rice, rinsed
Instructions
- Scramble the eggs: Set the Instant Pot to sauté mode and add 1 tsp of vegetable oil. Pour in the whisked eggs and cook, stirring occasionally, until scrambled and fully cooked. Remove the eggs from the pot and set aside.
- Sauté garlic: Add the remaining 1 tsp of vegetable oil to the Instant Pot. Add the minced garlic and sauté briefly until aromatic, about 30 seconds to 1 minute.
- Deglaze and layer ingredients: Pour in the chicken broth to deglaze the pot, scraping up any browned bits stuck to the bottom to prevent burning. Layer in the diced chicken, diced carrots, and rinsed jasmine rice. Avoid stirring at this stage to ensure even cooking.
- Pressure cook the rice and chicken: Secure the Instant Pot lid and set the valve to sealing. Select High Pressure mode and cook for 3 minutes.
- Release pressure: Allow the pressure to naturally release for 10 minutes after cooking completes. Then carefully perform a quick release to let out any remaining steam.
- Finish and serve: Open the lid and stir in the scrambled eggs, frozen peas, soy sauce, and sesame oil. Mix thoroughly to combine all flavors. Serve hot immediately and enjoy your flavorful Instant Pot Chicken Fried Rice.
Notes
- Rinse the jasmine rice before cooking to remove excess starch and prevent clumping.
- Do not stir the ingredients before pressure cooking to ensure the rice cooks evenly and prevents the burn notice.
- Adjust soy sauce quantity to taste based on your preferred saltiness level.
- For added freshness, garnish with chopped green onions or a drizzle of extra sesame oil before serving.
- Use fresh or frozen peas interchangeably; no need to thaw peas before adding.
